Gluten-free, Paleo, Whole 30, Dairy-free
When you are trying to get your diet in order, but have too many other things that need your attention, it's really nice to have meals like this one. So little hands on time, yet so much fall goodness. Sheet pan meals are perfect because once you cut the food and put it on the pan, that's it folks. You can use the extra time to put on a pot of rice, pour yourself a victory glass of wine, and enjoy life.
RECIPE
Serves 2-4
Ingredients
2-4 sausage links (1 per person); I used lamb basil
2 Tbsp avocado oil
1 delicata squash
1 purple onion
1 C tomatos
sea salt and fresh ground pepper, to taste
Equipment
Baking sheet and parchment paper
Method
Heat oven to 375 deg.
Thoroughly wash and dry the squash. Cut the squash down the middle. Scoop out the seeds. I like to use a serrated spoon to do this, but a regular spoon works too.
Slice each half in thin pieces, about 1/2" thick.
Cut the purple onion and the tomatoes. Add to a large bowl with the squash. Toss with 1-2 Tbsp avocado oil, sea salt, and freshly ground pepper.
Cut the sausage link into bite sized pieces. Spread the sausage out on a baking sheet lined with parchment paper. Pour the veg onto the baking pan and spread out evenly.
Be sure to season with whatever you like. I kept it simple with just cracked sea salt and freshly ground pepper.
Place in the oven and bake for 30 minutes at 375 deg. Turn oven to broil and bake for 5 more minutes to give everything a nice browning.
NOTES:
I like to serve this in a bowl over rice and... did I mention a glass of wine? Balance people.
You can save leftovers in a sealed container in the fridge for up to 3 days. To reheat, place desired serving size on a lined baking sheet and reheat in a 350 deg oven for 10-15 min.
If you would like additional tips on eating easy and healthy, please reach out! You can contact me here.
If you make this recipe, I would love to see it! Please tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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