Sheet Pan Sausage and Acorn Squash
1 acorn squash, washed well
1 fennel bulb, sliced
1 pkg chicken sausage
salt and pepper
Preheat oven to 425°.
Cut the acorn squash in half and scrape out the seeds. Cut into slices of equal size.
Put all ingredients on a sheet pan and drizzle generously with olive oil, salt, and pepper.
Make sure they are spaced out and have room in between.
Roast for about 15-18 minutes, tossing once or twice.
Serve immediately. Acorn skin can be eaten.