Grilled Kielbasa Sausage & Red Onions with Roasted Acorn and Kabocha Squash

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.

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