Ingredients
-
6 cups butternut squash, peeled & cut into 3/4 inch cubes
-
1 lb fully cooked chicken sausage (such as chicken and apple cut into 1 1/2 inch pieces)
-
8 garlic cloves
-
3 tablespoons olive oil
-
1 tablespoon fresh rosemary, chopped
-
1 tablespoon fresh sage, chopped
-
1 tablespoon fresh thyme, chopped
-
1 1/2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 450°F.
- Combine squash and next 6 ingredients in large roasting pan.
- Toss to coat.
- Sprinkle with salt and pepper.
- Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes.
- Drizzle with vinegar and serve.