Farmer's Market Supper

Prep Time10

Cook Time35

Total Time45

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

2 sweet potatoes peeled and cut into 1/4 inch slices
¼ c raw honey divided
5 Tb extra virgin olive oil divided
½ teaspoon cinnamon
⅛ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
1 lb baby squash trim off blossom ends and stems, cut the larger ones in half down lengthwise
1 lb smoked beef sausages or kielbasa cut into 3 inch pieces
2 teaspoon 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 30-35 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.
Enjoy!

No baby squash? Try this with cubed zucchini!

See This Recipe:

https://cosmopolitancornbread.com/farmers-market-supper/