So there I was, out and about running errands before lunch wondering about eating out or at home. Since I am leaving on a nine day vacation to Ecuador in two days I thought it was best to use up stuff in the fridge. I hate throwing any food away that is still useable so I peered into the fridge and what did I see? There was cut up Delicata Squash, a sweet potato hanging on from a grocery trip long ago in a far away place, one part of an onion in one of those onion storage devices that looks like an onion, four little garlic cloves in olive oil, and last but not least there was a beautiful red bell pepper. Now to live up to my name fast and furious cook this had to be quick. I searched my memory for any such combination with no results, and formulated a new recipe in my head. Since I had some Andouille Chicken sausage in the freezer I grabbed one and sliced it frozen, and thus began this recipe.
1 cup Delicata squash cut into one inch cubes
1 cup sweet potato cut into one inch cubes
1 red bell pepper cut into one inch cubes
1/3 cup of yellow onion chopped
1 tablespoon garlic infused oil
4 roasted garlic cloves
1-2 Andouille sausage links sliced in 1/2 inch rounds
1 teaspoon Italian herb blend
salt and fresh ground pepper to taste
Toss all ingredients in a mixing bowl then in the upper third of the oven broil for 5 minutes. Reduce heat to 375 and bake until soft, about 15-20 minutes.
This is hearty enough for a main dish, or leave out the sausage and serve as a vegetable dish. Serves two, but easily doubled.