Italian Sausage, Butternut, and Potato Bake
April 23, 2018
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
This simple, healthy recipe comes together in minutes and puts your whole meal on one sheet pan. Delicious flavors guaranteed to please, plus easy cleanup!
- Prep: 10 mins
- Cook: 55 mins
- Yields: 4 Servings
Ingredients
1 lb bulk organic Italian sausage (hot or mild; your choice of pork, chicken, or turkey)
12 oz. peeled organic butternut squash, cut into bite-size cubes (about 3/4”)
1 lb organic baby yellow or fingerling potatoes, cut into bite-size cubes
1 tbsp freshly squeezed lemon juice
Directions
1Preheat oven to 425F.
2Drizzle olive oil on large baking sheet, then add butternut squash, potatoes, and red onion; toss to coat well in oil.
3Sprinkle evenly with salt, pepper, garlic powder, thyme, and paprika, and then toss again; spread into one single, even layer across the pan.
4Bake at 425F for 15 minutes, then remove pan from oven and stir veggies well.
5Dot the top of veggies with bite-size pieces of the Italian sausage. (If using lower fat chicken or turkey sausage, drizzle the top with another tablespoon of olive oil.)
6Return pan to oven and bake 30-40 minutes more, until veggies and sausage are golden brown and crispy on the edges.
7During final minutes of cooking, arrange arugula on serving dish, sprinkle with lemon juice, and toss to coat.
8As soon as sausage and vegetables are done baking, remove from oven and spread over dressed arugula. Be sure to get all the flavored oil and bits from the bottom of the pan!
9Toss the arugula and sausage bake together until mixed well, taste for seasoning, then serve.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
