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For the sausage and squash recipe you’ll need butternut squash, spicy sausage (fresh chorizo, Italian, Andouille), extra virgin olive oil, kosher salt, black pepper, fresh parsley leaves and fresh squeezed lemon juice. After reading the comments from other cooks, you can cut down on the amount of oil in the dish, some added shallots, fresh garlic and swapped sweet potatoes for squash to name a few suggestions. The combination of sausage and squash was delicious. I used Italian sausage with fennel from my Pastosa Ravioli store. After roasting the sausage and squash, a sauce of lemon juice with chopped parsley, salt and pepper is poured on top. The sauce brightens the flavors of the sausage and squash and makes for an appetizing meal. My second sheet pan meal was Sheet-Pan Chicken with Potatoes, Scallions and Capers. For this recipe you’ll need scallions, extra virgin olive oil, Yukon gold potatoes, bone-in, skin-on chicken thighs, drained capers and lemon juice. I used bone-in, skin-on chicken breasts which required a longer cooking time. After cooking, I realized that I should have added the potatoes and scallions midway through as some of the potatoes got very crispy and the scallions too charred. However, my husband loved the chicken. The chicken skin was caramelized and the meat remained moist. The lemon juice with the addition of capers gave the dish a lovely lemon and briny taste. Delicious! If you have access to the New York Time, I highly recommend their “24 Recipes for Everyone Who Hates Doing the Dishes.” These recipes use one pot, pan or skillet. For recipes that have extended cooking times, try using a pressure cooker or InstaPot (pressure cooker setting) to reduce cooking time. I have quite a few recipes that can be prepared in short order. Spicy Sheet-Pan Sausage and Squash New York Times Cooking By Ali Slagle Ali suggests in place of the squash you can use carrots, broccoli, potatoes or any vegetable that will go well roasted in extra-virgin olive oil. If you think the dish another ingredient, Ali suggests topping with feta cheese or chickpeas that are rinsed. You can also serve as a warm salad on top of kale, mustard green or my suggestion, baby spinach. Yield: 4 servings Time: 30 minutes INGREDIENTS 1 (2-pound) butternut squash, peeled, halved lengthwise and seeded 1-pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise) ¼ cup extra-virgin olive oil Kosher salt and black pepper 1 ½ cup parsley leaves 1 tablespoon freshly squeezed lemon juice, plus more as desired Flaky salt, as desired PREPARATION 1. Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper. 2. When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley. 3. In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired. Tip: The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving. 
Sheet-Pan Chicken with Potatoes, Scallions and Capers New York Times Cooking By Kay Chun Yield: 4 servings Time: 40 minutes INGREDIENTS 12 scallions, trimmed (about 1 pound) 5 tablespoons extra-virgin olive oil Kosher salt and black pepper 1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups) 8 large bone-in, skin-on chicken thighs (about 3 pounds) 2 tablespoons drained capers 1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional) PREPARATION
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