I Did It Again
I was so turned on by the kabocha squash roasted with mild Italian sausage that I made a few days ago that I decided to do it again, this time with all the rest of the fairly large kabocha and chicken apple sausages. There was method to my madness - I wanted to cook enough squash in the sausage drippings to make dinner plus a pot of roasted squash soup.
I can definitely recommend this with the chicken apple sausage - just as good as the Italian - but the links were much smaller so I browned then removed them, added the squash to the browning pan, roasted the squash in a 350 degree oven until nearly done, then added the links back in for a few minutes so they'd cook through but not become dry.
That combo of squash and sausage - oh, yes.
Nailing two meals with one roasting, also a big yes.