From inthekitchenwithkath.com
(Adapted from a recipe on epicurious.com, originally published in the December 2003 issue of Bon Appétit.)
3 - 4 Servings
6 cups ¾-inch cubes peeled butternut squash (about 1½ pounds)
1 pound fully cooked sausage (such as chicken and apple), cut into 1½-inch pieces
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1½ tablespoons balsamic vinegar
1. Preheat the oven to 450˚.
2. Combine everything except the balsamic vinegar in a roasting pan or 12-inch cast iron skillet. Toss to distribute the oil. Sprinkle with salt and pepper.
3. Roast for 30 minutes, until the squash is tender and the sausage is hot, stirring once after about 15 minutes.
4. When done, drizzle with the balsamic vinegar and serve.