When summer squash is in abundance, this easy and healthy sheet-pan dinner makes an excellent weeknight meal.
Satisfy your sweet tooth with this easy-to-make recipe for Sheet Pan Yellow Squash and Chicken Sausage.
1. Info for Sheet Pan Yellow Squash and Chicken Sausage
- Cook Time: 42 min
- Total Time: 42 min
- Servings: 4
- Calories: 340 kcal
2. Ingredients for Sheet Pan Yellow Squash and Chicken Sausage
- 1 1/2 lbs. yellow summer squash
- 1 lb. cooked chicken sausage (about 6 links per lb.)
- 1 Tbsp. olive oil
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 garlic clove (minced)
- 1/4 cup shredded Parmesan cheese (optional)
3. Directions:
3.1 Preheat
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Preheat the oven to 400°F.
3.2 Prep
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Line a baking sheet with parchment paper.
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Cut the squash in half lengthwise and slice each half into scant 1/2-inch half moons. (If the squash is narrow, simply cut it into 1/2-inch rounds; do not halve the squash first.) Slice the sausages into 1/4-inch rounds.
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Arrange the squash on the prepared baking sheet. Drizzle the squash with olive oil, and sprinkle with the Italian seasoning, salt, and black pepper. Use a spatula to spread the squash into an even layer, coating the slices with the oil and seasonings. Scatter the sausage on the baking sheet.
3.3 Oven
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Roast the squash and sausage on middle rack of oven until the squash has softened slightly and the sausage has begun to brown, about 20 minutes.
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Open the oven and sprinkle the minced garlic over the squash and sausage slices. Use a spatula to flip the squash and sausage. Continue roasting until the squash is tender and the sausage is browned, 10-12 minutes longer.
3.4 Check
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Check to see that squash and sausage are done. Remove from oven or add time as needed.
3.5 Serve
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Sprinkle Parmesan cheese over the dish if desired, allowing the heat from the squash and sausage slices to melt it. Serve immediately.
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