This meal is perfect for those nights where you just need to put something on the table with minimal thought and effort. Which, let's be honest, is a lot of week nights. Instead of just frying up an egg or turning to unhealthy options, try this out instead! Acorn squash keep perfectly well in the pantry for a week or two. The kielbasa can be kept in the freezer ready to use whenever you need it!
What you'll need:
12-16 oz Wellshire Smoke Kielbasa Sausage
1 red onion, sliced
2 small acorn squash
2 small kabocha squash
1 tsp kosher salt
1/2 tsp garlic granules
1/2 tsp pepper
1 tbsp EVOO
Preheat your oven to 400F degrees.
Carefully slice off the ends of the acorn and/or kabocha squash. As with most winter squash, this can be quite a work out. Once the ends are off, cute the squash in half. Scoop out and discard the seeds. Slice the squash into long 1/2 inch wide sections. Toss sliced squash in EVOO, salt, pepper, and garlic granules. Place sliced squash on a lined baking sheet. Bake for 25-30 minutes or until squash are golden and tender.
While the squash bakes, begins slicing the onions into thick slices. Next, slice your kielbasa sausage into 1/2 -1 inch rounds. Heat a pan to medium- high heat. Add 1 tbsp EVOO then add your sausage and onions. Cook for about 8-10 or until onions are golden and caramelized, and sausage is heated through. Serve the sausage & onion alongside your roasted squash.