Butternut Squash Bake with Roasted Red Pepper Ranch
Apples, carrots, red onion, butternut squash and chicken sausage baked sheet pan style, drizzled with roasted red pepper ranch and sprinkled with roasted pumpkin seeds.
Ingredients
Roasted Red Pepper Ranch
- 1 small-medium Red bell pepper
- ⅓ cup Mayonnaise
- ⅓ cup Sour cream
- ¼ cup Fresh Parsley
- 1 teaspoon Apple cider vinegar
- ½ teaspoon Granulated onion
- ½ teaspoon Granulated garlic
- ½ teaspoon Salt
- ¼ teaspoon Fresh cracked black pepper
- ¼ teaspoon Dried dill weed
Butternut Squash Bake
- 1 medium Butternut squash peeled and cubed into 1/2" pieces about 5 cups
- 1 large Pink apple cut into large chunks about 2 cups
- 2 medium Carrots peeled and sliced ¼" thick about 1½ cups
- ½ small Red onion peeled and sliced ⅛" thick about ½ cup
- 1 Tablespoon Oil avocado or olive
- 1 teaspoon Salt
- ½ teaspoon Fresh cracked black pepper
- 12 ounces Fully cooked chicken sausage links sliced 3/8" thick 4 links
- ¼ cup Pumpkin seeds roasted
- Fresh parsley optional for garnish
Instructions
Roasted Red Pepper Ranch (can be made ahead)
- Cut the top and bottom off the pepper, remove the stem and seeds. Cut the rest of the pepper into 3 or 4 pieces. Place cut side down on a tray. Broil at 450°F on the second rack from the top for 12-15 minutes or until the skin is bubbling and beginning to char. Transfer to a bowl and cover with plastic wrap or a tight fitting lid, let them sweat for about 10 minutes or until the peelings are easy to remove. Peel the peppers and let them set until no longer warm.
- Put the peppers and the rest of the ingredients into a blender cup and blend until smooth. Refrigerate until ready to use.
Butternut Squash Bake
- Preheat oven to 400°F In a large bowl toss together the squash, carrots, apples, onions, oil, salt and pepper until evenly combined. Spread on a large baking sheet and bake for 30-35 minutes or until crisp tender.
- Arrange the sausages over the top, continue baking until the veggies are tender and the sausages are warmed through.
- Serve drizzled with the ranch and sprinkled with the pumpkin seeds and fresh parsley.
How to Roast Pumpkin Seeds
- Spread the pumpkin seeds in a thin layer over the bottom of a frying pan. Put over medium-low heat. Cook and stir occasionally until they start to get toasty (they will start to pop) stir constantly until desired toasty-ness is achieved about 5 minutes. Immediately transfer to a dish to stop the roasting process.
Notes
After the ranch has been in the refrigerator for awhile it might seem to thick but give it a good shake or stir and it should thin back out.
If you want to use precut butternut squash a 16 ounce bag is perfect.