This dinner was made as a result of leftovers in my fridge, veggies I had to use up before they went bad and some venison sausage for protein. Sometimes things I throw together don’t turn out too well. But I really liked this meal. It was a perfect meal on a cool evening.
Basically we have leftover sautéed green beans, cubed roasted butternut squash, venison sausage all seasoned with Italian seasonings and olive oil.
Sausage and butternut squash bake
- 1 package country style venison sausage (you could use chicken sausage or other sausage varieties as well), cooked and sliced
- 2 packages (12 oz. each) cooked butternut squash cubes
- 3 cups cooked green beans
- Salt and pepper to taste
- 1 Tbsp. olive oil
- 1 tsp. Mrs. Dash
- 1 tsp. dried Italian seasoning
- 1 tsp. garlic powder
Preheat oven to 425. Place all your cooked foods onto a sheet pan, season with olive oil and other seasonings. Cook 15-20 minutes until everything is starting to brown. You could likely use other ingredients or veggies. I think onions would be a great addition here.
Before and after. You basically just want to warm everything through and get a bit of color on the veggies. This was a nice mix as the squash is nutty and sweet, the sausage has a bit of fat and salt and the green beans bulk it up. I love buying the veggies like squash all cubed and ready to be microwaved. It is such a time saver and these typically go on sale every now and then for about $2 a bag. Well worth it in my opinion as prepping squash can kind of be a pain.