This is fall cooking. This is what I’m talkin’ about. Roasted acorn squash (use any seasonal squash/pumpkin you like), buttery yukon gold potatoes, sausage, tomatoes, and squeaky and salty halloumi cheese. Homey and comforting and the best thing I’ve had this fall. And not just because ‘fall’ just officially began today, either.
Sausage, Pumpkin, Potato, and Halloumi Bake
Just the Tip / Inspired by What’s For Supper
What I used:
- 4 small/medium yukon gold potatoes, cut in half lengthways, and then sliced into 1/2″ half-moons
- 1 lb pumpkin or squash (I used one unpeeled acorn squash), halved, and seeds/guts removed, and sliced into 1/2-3/4″ slices
- 1 lb campari or large cherry tomatoes, halved
- 1 lb pork sausage links
- 1/2 cup olive oil
- juice of one lemon
- 4 cloves garlic, peeled and finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- pinch of dried chili flakes
- 1/2 lb halloumi cheese
What I did:
- Preheat oven to 400.
- In a very large baking dish/sheet, pile in the sliced potatoes, pumpkin/squash, tomatoes, and sausage links.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, thyme and chili flakes. Pour over everything in the baking dish and toss to coat evenly.
- Roast for 30 minutes. Flip sausages over, pour off any fat and re-pour back over top of everything again, and roast for another 15 minutes. Add the halloumi cheese and roast for another 5 minutes. Broil to get the cheese to slightly brown and melt. Squeeze with some lemon juice and serve with some crusty bread.