This is one of the new recipes included in the updated version of Amy Traverso’s newest edition of The Apple Lover’s Cookbook.

She says she included it as a response to how more people are cooking now, seeking simplicity and straight forward preparation techniques that can be done on a weeknight to produce a great meal. She says it’s also a good one as we transition from fall to winter. “Those squashes can be such a comfort. And it’s elevated with a simple technique, the herb oil, which takes it up to that next level, making the dish feel special.”

Sausage, Apple, and Squash Sheet Pan Supper with Fragrant Herb Oil

From The Apple Lover’s Cookbook: Revised and Updated Copyright (c) 2020 by Amy Traverso.

“The sheet pan supper is the answer to every busy person’s daily struggle to get a great dinner on the table with minimal effort. It’s a one-pan wonder with very limited prep work and plenty of walk-away time (that’s the lovely stretch when you can sit down with a book, or help with homework, and let dinner do its thing). In this dish, apples and squash provide sweetness, cranberries serve up some acidity, herbs and sausages are richly savory: It’s fall on a plate.

“Apple notes: Any firm-tart apple variety... will provide a flavor bridge between the sweetness of the squash, the tart cranberries, and the fragrant herbs.

“Notes: Sage, thyme, and rosemary all work beautifully in this dish. You can use just a single herb or any combination. If Honeynut squash isn’t available, you can substitute an equivalent amount of peeled butternut squash.”

Equipment: 1- to 2-quart saucepan; large rimmed baking sheet

Makes: 4 to 6 servings • active time: 10 minutes • total time: 35 minutes

Ingredients:

½ cup (118 ml) olive oil

3 sprigs fresh sage, thyme, or rosemary

(see Notes)

2 medium (715 g total) Honeynut squash,

unpeeled, halved lengthwise, seeded, and

cut crosswise into ½-inch-thick slices

(see Notes)

1 large red onion, cut into ½-inch-thick

wedges

1 large firm-tart apple (about 8 ounces; see

Apple Notes), unpeeled, cored, and cut

into ½-inch-thick wedges

½ cup (55 g) fresh cranberries

1½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

6 fresh sweet or hot Italian sausages

(about 1½ pounds total)

Directions:

1• Preheat the oven to 425ºF and set a rack to the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until the herbs have wilted and the oil is very fragrant, about 3 minutes.

2• In a large bowl, combine the squash, onion, apple, and cranberries. Pour the herb oil, to taste, over the vegetables (use any leftover oil in a vinaigrette, or drizzle over potatoes). You can discard the herbs or toss and roast them with the vegetables for extra flavor. Sprinkle with the salt and pepper. Gently stir everything together, then turn out onto a baking sheet and spread into an even layer.

3• Prick the sausages several times with a sharp knife, then lay them over the vegetables, turning once to coat with oil. Roast, turning the sausage and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 25 to 30 minutes. Serve hot.