Ingredients:

  • 2 lbs delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
  • 12 oz pre-cooked chicken sausage, sliced into rounds
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper to prevent the maple glaze from sticking.
  2. In a large mixing bowl, toss the delicata squash half-moons, sliced sausage, and red onion wedges with olive oil, salt, pepper, and dried thyme until every piece is glistening with oil.
  3. Spread the mixture across the sheet pan in a single layer. If the pan is crowded, use two pans to avoid steaming.
  4. Roast for 20–25 minutes, using tongs to flip the squash slices halfway through, until squash is tender and sausage is browned.
  5. In a small bowl, whisk together the maple syrup and apple cider vinegar.
  6. Drizzle the glaze evenly over the hot vegetables and sausage directly on the pan.
  7. Return to the oven for 2–3 more minutes until the glaze bubbles and thickens into a sticky coating.
  8. Remove from the oven and sprinkle with fresh parsley immediately.