Roasted Pumpkin and Sausage Skillet
Pumpkin is more than pie filling, roasted until sweet and tender, it becomes a genuine dinner vegetable that holds its own alongside sausage and onions. This one-pan meal takes about forty minutes from start to finish and tastes like fall without requiring anything exotic. It's the kind of dish that makes a weeknight feel intentional.
Ingredients
- 1 small sugar pumpkin (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 4 Italian sausages (about 1 pound), removed from casing if link sausages
- 1 large yellow onion, cut into thick wedges
- 3 garlic cloves, minced
- 1 cup chicken or vegetable broth
- 1 teaspoon dried sage
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups fresh spinach or kale, chopped
- 1⁄4 cup grated Parmesan cheese
Instructions
- Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Add the sausage meat and cook, breaking it apart with a wooden spoon as it browns, until no pink remains, about 8 minutes; transfer to a plate.
- Add the remaining tablespoon of olive oil to the same skillet.
- Add the pumpkin cubes and onion wedges; cook without stirring for 3 minutes to develop color, then stir and cook another 4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the sage, red pepper flakes, salt, and pepper over the vegetables.
- Pour in the broth and return the cooked sausage to the skillet; stir gently to combine.
- Reduce heat to medium, cover with a lid or foil, and simmer for 15 minutes until the pumpkin is tender when pierced with a fork.
- Stir in the chopped greens and cook uncovered for 2 minutes until wilted.
- Taste and adjust seasoning if needed.
- Divide among plates and top each serving with Parmesan cheese.