Roasted Pumpkin, Apples and Plant-based Sausages


Apples, pumpkins, sage and potatoes are quintessential fall harvest ingredients. For this QUICK dish, I've roasted together New England Pie Pumpkin wedges with intensely flavored Ginger Gold apples and Field Roast Smoked Apple Sage potato and grain sausages - all dusted with freshly ground sage, fennel seeds, peppercorns and smoked salt.

The result? A kitchen filled with heady aromas and a delicious fall harvest dinner on the table in 30 minutes! This is not a sponsored post and I've not been compensated for this recipe or my opinion in any way. We've been enjoying Field Roast plant-based products for several years now and their Smoked Apple Sage Grain Meat Sausages are my favorite and I wanted to share with you a few reasons why (and this fantastic, simple dinner!).

I'm all about eating foods in their least processed, whole forms as much as possible. I don't advocate eating processed meat-alternatives on a regular basis, but sometimes you want to eat something that resembles a meat product you enjoyed.

Field Roast does not use soy protein isolates or a long list of preservatives or unpronounceable additives. Aside from water and spices, the ingredient list is fairly short: vital wheat gluten, expeller pressed safflower oil, unsulfured dried apples, Yukon gold potatoes, barley malt, yeast and yeast extract. One sausage offers 23g of protein, 16g carbs and 8g of fat (7.5g unsaturated fat) - no dietary fiber however - so pairing them with unpeeled pumpkin and apple wedges is PERFECT! These are not gluten-free. They are fully cooked, but I think they taste much better HOT!

So let's get to it, shall we?

Total Time: 30-40 minutes Prep Time: 5-10 minutes Bake Time: 25-30 minutes

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Here's what you'll need for 4 servings:

1 pkg Field Roast Smoked Apple Sage Grain Meat Sausages

1 small orange pie pumpkin

2 Ginger Gold, Macintosh or other baking apples

1 Tbsp olive oil (or 2 Tbsp apple cider or veg broth for an oil-free version)

1/2 tsp black peppercorns or 1/4 tsp ground black pepper

3/4 tsp smoked salt

2 tsp fennel seeds

2 tsp rubbed sage or 1.5 tsp ground sage

fresh sage leaves for garnish (optional)

The Process:

1. Pre-heat oven to 400 degrees. For easy clean-up, line a baking sheet with parchment paper. This is particularly helpful if using apple cider or veg broth. Silicone baking sheets may also be used.

2. Wash and dry the pumpkin and apples. Pop the stem off the pie pumpkin by pressing against it with your thumbs. If this fails, cut it off with a sharp chef's knife as close to the orange flesh as possible.

3. Cut the pumpkin in half vertically. Scoop out the seeds and pulp. Set these aside to be cleaned and roasted later.

4. Cut each pumpkin half into 1/2-3/4" wedges. You should end up with about 16 pieces. Toss these into a large bowl.

5. Next, prepare the spices. I like to use a mortar and pestle for this, but you can use a clean coffee grinder too (or use ground spices). Add the spices to the mortar (or coffee grinder) and pound until coarsely ground.

6. Drizzle the pumpkin wedges with the Tbsp. of olive oil, toss to coat. Add the spices and toss again.

7. Cut the plastic casings off the sausages and cut on a bias into 1" pieces. Toss these in with the pumpkin wedges.

8. Arrange the pumpkin wedges and sausages onto the parchment-lined baking sheet, ensuring none overlap. Bake in the lower 1/3 of the oven for 25-30 minutes until browned and tender.

9. While the pumpkin and sausages are cooking, core and cut the apples into 1/2" wedges. Toss these in the same bowl the pumpkin wedges and sausage pieces were in, stirring to coat with the residual seasonings. Spread these out on a parchment-lined baking sheet and bake in the upper 1/3 of the oven for 10 minutes. Both Ginger Golds and Macintosh apples will soften and expand quickly, so keep an eye on them or they'll become too soft. They offer a sweet, intense apple flavor and delicate creamy texture that is fantastic! However, you can use a firmer baking apple, but you may need to keep them in the oven longer until they are soft when pierced with a knife.

10. Arrange the pumpkin wedges, sausages and apples onto a platter and garnish with fresh sage, if you like. The apples will be slightly delicate, so arrange with care.

We love this platter without anything else, but this could also be served with a carafe of my Pumpkin Tarragon Vinaigrette for a bit of delicious tanginess or with a drizzle of maple syrup for a bit of extra sweetness.

Quick, seasonal and DELICIOUS!

Nutrition information is for 1 sausage link (5-6 pieces), 5 wedges of pumpkin (about 1 cup) and half an apple (about 4 wedges or half a cup) baked with 1 Tbsp olive oil.

If you make this recipe, I'd love to hear how you and your guests liked it! Snap a photo and tag me too, #chefcatherinebrown. I love seeing what you make!

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579