It’s always an adventure when you go to the Farmer’s Market. You can find items you may have never had before, but if you want to be adventurous, ask the farmer how they would prepare the items. They grow them, they know them and they are often very willing and happy to share their wisdom with you!
I recently did that very thing when I came across some baby summer squash. I had never had baby squash before and wasn’t sure how to prepare them. When I asked the lady from Champion Farms about them, she gave me a couple of ways that she makes them, which inspired this meal.
I had picked up some smoked sausage from DSR Farms and they were just what I needed. You can make this with smoked sausage or kielbasa.
This recipe doesn’t take long to make, and you will absolutely love the results.
Farmer's Market Supper
Farmer's Market Supper - smoked sausage and roasted veggies make for a wonderfully adventurous meal.
- 2 sweet potatoes peeled and cut into 1/4 inch slices
- 1/4 c raw honey divided
- 5 Tb extra virgin olive oil divided
- 1/2 tsp cinnamon
- 1/8 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 1 lb baby squash trim off blossom ends and stems, cu the larger ones in half down lengthwise
- 1 lb smoked sausages or keilbasa cut into 3 inch pieces
- 2 tsp creole seasoning
To begin, preheat your oven to 375 degrees.
Line two baking sheets with parchment paper or a silpat.
In a small bowl, combine 2 tablespoons each of the honey and the extra virgin olive oil, along with the cinnamon, salt and black pepper. Whisk it together.
Place the sliced sweet potatoes inside a gallon sized zip-lock bag and pour the mixture into he bag. Seal the bag closed and shake it well to coat the sweet potatoes.
Lay the sweet potatoes out on one of the baking sheets. Set it aside for a moment.
In a small dish, combine the remaining honey and oil. Whisk it together.
Place the cut baby squash and sausages in a large zip-lock bag. You can just re-use the one you used for the sweet potatoes if you like.
Pour in the honey and oil mixture, close the bag and shake to coat. Spread the squash and sausages out on the second baking sheet.
Sprinkle the creole seasoning all over the top of the sausages and squash.
Place both of the baking sheets in the oven and bake for 3-35 minutes or until everything is cooked and the sweet potatoes are tender, turning the sweet potatoes over with a spatula half way through the cooking time.
No baby squash? Try this with cubed zucchini!