One pan chorizo sausage with squash, mushrooms, and polenta

One pan chorizo sausage with squash, mushrooms, and polenta. Talk about a meal that delivers in flavor and textures from the spice of the chorizo to the sweetness of the roasted vegetables. Added comfort and crisp, from the roasted polenta. A great family-style meal for those busy weeknights.

Song of the day: "Sussudio" by Phil Collins

One pan chorizo sausage with squash, mushrooms, and polenta, a must try!

Lately we have been really getting into these one pan dishes. I have to say, it is a great way to have a wonderful meal, keeping it quick and easy. It is all in the prep, the rest is just oven baking.

Honestly, my cooking has become simpler than before. I was always thinking there had to be some complexity to the recipe and tons of ingredients. Learning the Italian way of doing things, has made me respect the quality of ingredients, letting them shine, and taking on that mentality of less is more.

Today, I am so excited to share this One pan chorizo sausage with squash, mushrooms, and polenta. It has everything in it to make it a delicious comforting dinner. Let's get into the kitchen and make it together!

Why you would want to make this One pan chorizo sausage with squash, mushrooms, and polenta

To explain, if I have not convinced you on trying this recipe, here are a few more things that may change your mind:

• Firstly, you only need one baking sheet, which means easy clean up.
• Secondly, it takes very little time to put it together.
• Thirdly, a great way to use up your leftover polenta.
• Fourthly, being that it has few ingredients, it won't break the food budget.
• Lastly, it is just so delicious!

Kitchen equipment

This is going to be a very small list:

• Baking sheet
• Cutting board
• Good chopping and slicing knife
• Baking dish for the polenta

Here are the ingredients for this One pan chorizo sausage with squash, mushrooms, and polenta

To us getting the best result means using good quality ingredients. Farmers markets are a great place to find all you need for this dish, if not then your local grocery store would have what you will need. Take your time get to know your produce and look at see who is producing it. Let's take a look:

• Butternut squash
• Chorizo sausages
• Cremini mushrooms
• Garlic
• Leftover polenta
• Evo oil
• Saly and pepper
• Sprigs of fresh rosemary, and thyme

Polenta

In the ingredients you see leftover polenta, I thought I would start here for those of you who have never made it. You can go two ways, the first being using the coarse cornmeal and cooking it for about 30 minutes, towards the end adding a dollop of butter to make it creamier.

The second way is to use an instant polenta which can be done in minutes. Either way it is a good idea to read the cooking instructions and quantities before starting.

Pro tip: Whichever way you do it, long way or short way, always add you cornmeal slowly to salted boiling water, constantly stir to make it creamy then turn down heat to a very low setting and cover. Remember that pat of butter at the end, it truly makes a difference.

Spread the polenta into a baking dish about ½ inch thick, and level the top. Cover with plastic wrap, and place in the fridge over night or until firm. Cut firm polenta into equal rectangles and set aside.

How to prep the veggies

Time to prep those veggies. Here is what we need to do:

• Firstly peel then cut the butternut squash in half lengthwise. Scoop out the seeds and pulp. Slice into long pieces then dice up, and place in a bowl.
• Secondly, clean and wash the cremini mushrooms, then, slice each mushroom into quarters, and place in a bowl.
• Thirdly, dress your veggies with evo oil, whole pressed garlic, salt pepper and some of the fresh herbs. Rosemary for the mushrooms, and thyme with the squash.
• Time to pre-heat that oven to 400°F/200°C.
• Lastly, lay your chorizo sausage on your baking sheet, then spread your dressed veggies along side of the chorizo.
• Finish with placing the polenta rectangles in. Drizzle with more evo oil, and a few more sprigs of the fresh rosemary and thyme. Into the middle rack of the oven it goes.

One pan wonder

The aroma in the kitchen is amazing. Love when you roast a variety of veggies and sausages with herbs, makes for a mouthwatering aroma, that is definitely making my stomach growl! Let's get this One pan chorizo sausage with squash, mushrooms, and polenta out of the oven.

Take a look at that, beautiful color and caramelization. The veggies look so good with some crispness happening. Can't wait to dive in!

Time to taste!

Finally, I am so excited to grab a taste of this. The sausage is perfect, just enough spice to wake up the taste buds and so moist and delicious. The squash is melt in your mouth good, with a luscious sweetness. The mushrooms add a nice balance in texture, and I love how plump they are. The herbs are perfect and take the flavors to the next level making the key ingredients shine. The polenta is crispy on the outside, creamy on the inside, and it feels so comforting.

All in all, this One pan chorizo sausage with squash, mushrooms, and polenta is an amazing meal that I know your family and your pocket book will love. Thank you for cooking with us, we truly enjoy having time in the kitchen with you!
Happy cooking, everyone, and most of all, buon appetito!

Cheers!

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