For those of you who like butternut squash (very similar to sweet potatoes) and spicy pork sausage, this recipe is something you should give a try before the weather gets too warm not only because it is Whole30 friendly, but because it tastes so good. I stole this recipe from my first cousin Camilla’s website TGIPaleo and I give her 100% credit for this awesome dish that she calls Sage Roasted Sausage, Butternut Squash, & Sweet Potatoes. It takes longer to type that out than to prep the meal. Below is a modified halfed-version of the TGIPaleo recipe Camilla created with one small change in spice only because I did not have it handy at the time I originally made it. I actually had this for breakfast today; a stash is pre-made in my fridge from the weekend and it was so satisfying I wanted to share.
TGIPaleo Whole30 recipe post from January 23, 2013 (modified to yield 1/2 original recipe):
Ingredients: one (1) medium butternut squash; one (1) medium sweet potato; two (2) large chorizo/italian pork sausages; 1 TBS olive oil; 1 tsp Italian Seasoning (or Sage); 1 tsp salt; 1 tsp pepper; 1/4 tsp nutmeg.
Directions: Pre-heat oven to 375 degrees. Wash butternut squash and sweet potato then cut into 1 inch cubes without taking off the skin. Cut sausage into thumb-size pieces (I cut the casing off and just pull pieces of that size). Pour olive oil and all seasonings into roasting pan. Add squash, potato and sausage. Mix to coat well. Cover and stick in the oven for about 40 minutes. Delicious.
So, for all you non-cooks and quasi-Top Chefs who want to try something that is actually good for you and delicious, try this one out. Make sure you read your labels if you want to be Whole30 compliant……no added sugars to the pork sausages (i.e. maple syrup, honey, cane sugar, etc) particularly if you are buying pre-packaged stuff. There is hidden sugar all over the universe.