Roasted Sausage with Mushrooms, Squash and Polenta

Roasted Sausage with Mushrooms, Squash & Polenta
Servings: 6 Start to Finish 45 mins


  • 2 cups (about 6 1/2 oz.) sliced cremini mushrooms
  • 2 cups peeled, cubed butternut squash
  • 2 cups (about 12 oz.) precooked polenta, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 pound (about 6 links) mild Italian pork sausage
  • 1 teaspoon chopped fresh rosemary

Make It

1. Heat the oven to 425 degrees with a rack in the center position.

2. Toss together the first four ingredients on a rimmed baking sheet and season with salt and pepper. Spread the mixture evenly.

3. Use a fork to prick each sausage a few times, then tuck them among the other ingredients. Sprinkle on the rosemary.

4. Bake until the sausages are cooked and nicely browned, stirring halfway through, about 30 minutes.