Sausage, Apple & Squash Sheet-Pan Supper

 1/3 c. olive oil
1-2 sprigs each fresh sage, thyme, and/or rosemary
2 medium unpeeled Honeynut squash (or equivalent amount of peeled butternut squash) (1-1/2 lbs. total)
1 large red onion, cut into 1/2"-thick wedges
1 large firm-tart apple, cored and cut into 1/2"-thick wedges
1/2 c. fresh cranberries
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 and set a rack in the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until herbs are wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, and then cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash with the onion, apple, cranberries, and the herbs from the oil. Pout the oil, to taste, over the vegetables (reserve any leftover oil for  vinaigrette or drizzle over potatoes another time). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20-25 minutes. Serve hot.

Serves 4-6.

Adapted from Yankee magazine, Sept. 2020, p. 50.

Honey-Mustard Sheet Pan Salmon & Vegetables

1 lb. baby red potatoes, halved
2 shallots, quartered lengthwise
4 T. olive oil, divided
1 t. kosher salt, divided
3 T. plus 2 t. whole grain mustard
1-1/2 t. honey
1/2 c. panko breadcrumbs
2 t. fresh thyme, chopped
4 5-oz. skin-on salmon fillets
3 c. sugar snap peas, trimmed
2 t. red wine vinegar
1 t. minced garlic
1/4 t. smoked paprika

Preheat oven to 425 degrees. Toss potatoes and shallots with 1 T. olive oil and 1/4 t. kosher salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut side down. Roast until almost tender, about 15 minutes. Remove from oven.

Meanwhile, combine 3 T. mustard, 1/4 t. kosher salt, and 1 t. honey in a bowl. In a separate bowl, stir together panko breadcrumbs, thyme, 1 T. olive oil, and 1/4 t. kosher salt. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of fillets. Sprinkle fillets evenly with panko mixture, pressing to adhere.

Stir potato mixture on baking sheet, pushing it toward the edges. Place fillets, skin side down, in center of baking sheet. Scatter snap peas evenly around salmon. Return pan to oven and bake at 425 degrees until fillets are cooked to medium doneness (flaky and opaque), about 10 minutes.

Meanwhile, whisk together red wine vinegar, garlic, paprika, 2 T. olive oil, 1/4 t. kosher salt, 2 t. mustard, and 1/2 t. honey.

Divide fillets between 4 plates and drizzle with honey-mustard mixture.

Serves 4.

Adapted from Southern Living magazine, April 2019, p. 132.