Sausages with Acorn Squash & Concord Grapes

by Sarah Waldman

A perfect one-pot meal for busy weeknights, this sheet pan dinner can be completely assembled ahead of time and stored in the fridge until dinner. Simply heat the oven and toss it in for a simple, comforting cool weather supper.


  • 1 large acorn squash, halved, seeded, and cut into 1/2 inch slices
  • 1 red onion, cut into 1/4 inch wedges
  • 1 cup Concord grapes*
  • 2 cups of 2-inch crusty bread cubes
  • 1 Tbsp. chopped fresh sage or rosemary leaves
  • 4 Tbsp. olive oil
  • salt and pepper, to taste
  • 4 hot or sweet Italian sausages (3/4 pound total)
Sausages with Acorn Squash & Concord Grapes

Jocelyn Filley

Preheat oven to 475F. On a rimmed baking sheet, toss squash, onion, grapes, bread cubes, and herbs with oil and arrange in an even layer; season with salt and pepper. Add sausages to sheet. Roast until vegetables are just tender, 15 to 18 minutes.

Yield: 4 servings

*Because the grapes are not seeded, you will have to squish the seeds out of the cooked grapes on your plate before eating.