Chicken Sausage and Fall Vegetables is the perfect weeknight meal. One pan, five ingredients and about 40 minutes. It requires little more than a bit of chopping and stirring, which is exactly the amount of effort I can handle after a long day.
We want to eat real food, but we rarely have the time or energy to spend hours preparing it. Generally speaking, those kinds of meals are reserved for the weekends. This dinner is the kind of meal you want to cook during the week. Doing a few minutes of chopping the night before will make this easy weeknight dinner even easier.
I used my cast iron pan for this because it works beautifully. If you don’t own one, I would suggest making the investment. They aren’t expensive and when cared for properly, will last a lifetime. They are exceptionally good at maintaining even heat, which is another reason I really like it for recipes like this one.
I chose chicken sausage for this because it’s already cooked and just needs to be browned and heated through. Also, I like it. It lends great flavor to the veggies. It doesn’t hurt that I buy it in bulk and therefore, have enough to feed an army. You can substitute chicken thighs or breast if you don’t care for sausage, however you will need to adjust cooking time.
This meal was really born out of the Hurricane we went through last week. When I was trying to stock up on “non-perishable food”, it was quite a challenge. For one, because the shelves were wiped out, and also, because that isn’t what I normally buy. I had squash, sweet potatoes and cabbage. I am never without onions and as previously mentioned, chicken sausage by the metric ton. We cooked on the grill for a few days with our friends across the street and we made the best of it. Three days of talking, playing games, eating and sharing. We ate real food, except for the sleeve or two of Oreos and the handfuls of candy. This idea came when we were cooking all of the vegetables we had between us.
Even though we were without power for a few days, I truly didn’t mind it. Our neighbors came out of their houses and we actually talked to each other. People interacted and shared their resources. It was like a step back in time to my childhood when that how the neighborhood was. That was my silver lining.
One Pan Chicken Sausage and Fall Vegetables
Used in this recipe:
- 12 inch Cast Iron Skillet (CURRENTLY ON SALE!)
- 1 medium butternut squash, peeled, cleaned and cubed
- 1 large sweet potato, peeled and cubed
- 1 large red onion, diced
- 1/2 head of green cabbage, shredded
- 1 pkg chicken sausage (5 links)
- 1 tbsp canola oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 cup apple cider vinegar (optional)
- 2 tbsp. fresh parsley, chopped (optional)
- Heat a skillet over medium/medium high heat. Add canola oil. Add red onion and saute for a few minutes to soften. Add cabbage and cook for another few minutes until cabbage begins to soften. Season with salt and pepper. Add sweet potato and butternut squash. Lower heat to medium. Cover and cook for about 25 - 30 minutes or until sweet potato is easily pierced with a knife, but not mushy. Stir occasionally to prevent it from burning.
- Add chicken sausage and stir to combine. Let sausage brown, add vinegar if using and stir again. Sprinkle with parsley and serve.
- Oil for the pan, salt and pepper are ALWAYS freebies. So, please don't send me mail about the number of ingredients.
- I like the bite of the vinegar in this dish. It gives it a little zing. If you don't like vinegar, leave it out. Also, it counts as an ingredient...
- Same goes for parsley, I needed a punch of color and I had the parsley so I used it. If you don't have it, don't sweat it, but it does add a nice freshness to the dish.