Roasted Butternut Squash with Bison Sausage
| 17 |
55 |
1282 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
40 min |
1
|
Roasted Butternut Squash with Red Onions, Herbs and Bison is made all in one sheet pan! Try it for dinner tonight!
Ingredients
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For the Squash:
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908 gm
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Butternut squash
(peeled and cubed)
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1 small
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Red onion
(small; cut into 1-inch wedges)
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1 1/2 tbsp
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Extra virgin olive oil
(extra-virgin)
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1 tsp
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Himalayan sea salt
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Black pepper
(Freshly ground)
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4
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Rosemary, fresh
(Sprigs fresh)
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1/4 cup
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Parmesan cheese, grated
(freshly grated; optional)
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bunch
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Parsley, fresh
(Chopped Italian; for garnish)
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For the Sausage:
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227 gm
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Game meat, bison, ground, raw
(ground)
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1 tsp
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Italian herb seasoning
(dried Italian)
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1 tbsp
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Fennel seed
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1 tsp
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Garlic powder
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1/2 tsp
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Chipotle seasoning
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1 pinch
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Himalayan sea salt
(Sea; to taste)
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1 dash
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Black pepper
(fresh cracked)
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Instructions
Preheat oven to 400 degrees F. Spray a large sheet pan with oil.
In a large bowl, add the squash, onion, oil, salt and pepper, to taste. Toss to evenly coat.
Spread in an even layer on prepared sheet pan. Roast for 20 minutes.
While the squash is roasting, mix the bison, garlic powder, chipotle powder, fennel seeds, salt and pepper in a bowl and mix well.
Remove sheet pan from the oven and add the rosemary, bison and 2 tablespoons of the Parmesan (if using). With a spatula, toss the veggies and mix in the bison and Parmesan.
Put sheet pan back in the oven and cook an additional 20 minutes.
Sprinkle with remaining Parmesan (if using) and garnish with parsley.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
