This is the ultimate fall tray bake! Nutty brown butter coats this sausage dish into a comforting plate of YUM!
|1 Pkg||(375 gr) Schneiders® Cheddar Grill’ems, scored|
|1||bunch swiss chard, trimmed, cleaned and roughly chopped|
|1||small butternut squash, halved, deseeded and sliced|
|1||small sweet potato, cut into wedges|
|1 cup||(250 mL) butter|
|1 cup||(250 mL) whole pecans, toasted|
PREHEAT oven to 425 degrees.
LINE a baking sheet with parchment paper.
PLACE butter into a small pot.
MELT over medium heat.
AS butter starts to foam carefully tilt the pot and skim the foam off into a bowl.
CONTINUE to do so until the butter turns clear.
RETURN pot to direct heat and add pecans.
WATCHING carefully, just as butter starts to turn a golden dark brown remove from heat and pour into a measuring cup.
SET aside. Place sweet potato and squash in a large bowl.
POUR just enough brown butter over top just to coat, reserving pecans.
SCATTER vegetables evenly on to baking sheet.
ROAST vegetables for 15 minutes on bottom rack of oven.
MEANWHILE place swiss chard in bowl and toss with just enough brown butter to coat.
REMOVE tray from oven and reduce heat to 400 degrees.
ARRANGE swiss chard in small bunches on to the tray.
NESTLE sausages over top. Spoon pecans out of the brown butter and sprinkle over top.
RETURN to oven middle rack and continue to cook for about 15 to 18 minutes or until sausages reach an internal temperature of 165 degrees and chard has wilted.
DRIZZLE with remaining brown butter if desired.
GARNISH with crushed red chili pepper or cayenne for a little spice.
Serve with a crisp green salad and fresh multigrain bread.
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