Roasted Italian Sausage & Butternut Hash
with Potatoes, Kale & Red Pepper Jam Sourdough
- Soy
- Wheat
- Milk
This no-fuss dish reminds us exactly why we love sheet pan meals. You’ll pair super-savory Italian sausage with a colorful veggie-packed hash featuring butternut squash, potatoes, bell pepper, and kale. On the side, you’ll serve sourdough toasts topped with red pepper–parsley butter for an elegant (but easy-to-execute!) finishing touch.
Ingredients
1 unit
Onion
4 ounce
Kale
¼ ounce
Parsley
8 ounce
Butternut Squash
1 teaspoon
Garlic Powder
1 teaspoon
Cumin
1 teaspoon
Smoked Paprika
1 unit
Red Pepper Jam
12 ounce
Red Potatoes
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
9 ounce
Italian Pork Sausage Mix
1 unit
Bell Pepper
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet (two baking sheets for 4). Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. Finely chop parsley.
• In a large bowl, toss together butternut squash, potatoes, bell pepper, onion, kale, garlic powder, cumin, paprika, 2 TBSP olive oil (4 TBSP for 4 servings), two big pinches of salt, and pepper. • Arrange veggies in a single layer on one side of prepared baking sheet; place sausage on empty side (for 4, spread veggies across entire baking sheet and add sausage to second prepared sheet). Roast on middle rack until veggies are browned and tender and sausage is cooked through, 20-25 minutes. (For 4, roast veggies on middle rack and sausage on top rack.) • Transfer sausage to a cutting board.
• Toast sourdough until lightly browned. • Meanwhile, in a small bowl, combine jam, half the parsley, and 2 TBSP butter (4 TBSP for 4 servings). • Spread toasted sourdough with jam mixture. Halve on a diagonal.
• Cut sausage on a diagonal into bite-size pieces. • Toss veggies on baking sheet with remaining parsley. • Divide veggies between bowls and top with sausage. Serve with sourdough on the side. TIP: For an extra boost of flavor, serve a fried egg on top!
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the blend of flavors, especially with the red pepper jam toast. Some found it bland and suggested adding more seasoning or a sauce.
- Ease of prep: Easy to make, but veggie prep was time-consuming. Many noted the kale burned while other veggies remained undercooked.
- Suggestions: Consider adding kale later in cooking to prevent burning. Try adding maple syrup or hot honey for extra flavor 🍯.
- Portions: Generous vegetable portions; some felt there was too much kale compared to other ingredients.
- Texture: Roasting times need adjustment; potatoes and squash often undercooked while kale became crispy or burnt.
