Roasted Delicata Squash and Fennel

Recipe from Turkey River Farm

I’ve made this dish with bulk venison Italian sausage; instead of sausage links I just form smallish patties and roasted them in the pan with the rest of the veggies according to the recipe. For a finishing touch, try chopping a handful of the mild fennel fronds and sprinkling on top of the dish right before serving.

  • 1 delicata squash, scrubbed clean with ends and seeds removed (skins okay) and cut into 1/2-inch thick pieces
  • 1 large or 2 medium bulbs fennel, cut into wedges
  • 1 medium red onion, cut into wedges
  • 2 Tbsp olive oil
  • kosher salt and freshly-ground black pepper
  • 5 (about 1 lb) hot or sweet Italian-style sausage links (optional — this recipe works well as a vegetarian side, too, if you decide to omit the sausage)
  • 1/3 cup asiago or Parmesan cheese, finely grated
  • 1/4 cup dried cranberries


  1. Preheat the oven to 475 degrees F. Toss the squash, fennel and onion with the olive oil. Place in an even layer on a large rimmed baking sheet. Season generously with salt and pepper.
  2. If using, add the sausages to the pan, and roast for 15-20 minutes, turning 2-3 times, until the vegetables are fork tender and begin to caramelize.
  3. Remove the pan from the oven, turn the broiler on high, and sprinkle the squash with the cheese. Broil for 2-3 minutes, until the cheese is melted and bubbly, and the sausages are cooked through. Remove from the broiler, toss with dried cranberries, and serve warm.