Macro-Friendly One-Pan Recipe: Sweet Harvest Hash
A SHEET-PAN RECIPE
Sheet-pan meals are my JAM. Even though Kenny is always on dish duty after the rare occasions where I cook a meal for both of us, fewer dishes are always better. When I do throw together something good enough to be a real recipe, it has to meet my criteria: easy, quick, no fancy gadgets required, and no trips to the store for random spices I'll never use again. This sheet pan meal simple, but flavorful, and so very easy. Grab some winter squash from your farmer’s market this week and give it a try!
PREP TIME: 10 minutes || COOK TIME: 25 minutes || Makes 6 servings
WHAT YOU NEED
16 oz Kabocha squash, cubed (or butternut, acorn, or delicata)
16 oz Brussel sprouts, thinly sliced
8 oz Gala apple, cubed
4 Chicken sausages, sliced (I used Sprouts brand Sweet Basil Pesto sausage)
2 oz Feta cheese
DRESSING
60g Maple syrup (3T)
45g Apple cider vinegar (3T)
15g Olive oil (1T)
WHAT TO DO
Preheat oven to 400℉
In a small bowl, whisk together maple syrup, apple cider vinegar, and olive oil until fully incorporated. Toss chopped squash, brussel sprouts, apples, and sausage in dressing until fully coated.
Spray a linked baking sheet with cooking oil spray and evenly spread out mix.
Cook for 20-25 minutes until squash is tender. Top with feta cheese and toss. Separate into 6 equal servings and serve.
MACROS PER SERVING: 18P/10F/28C (275 CALORIES)
FOR A LOW-CALORIE MEAL OPTION | Make your sweet harvest hash with kabocha or delicata squash. Enjoy your serving over a bed of spring mix, roasted kale, or riced cauliflower or broccoli.
FOR A HIGHER-CALORIE MEAL OPTION | Make your sweet harvest hash with butternut squash, sweet potatoes, or white potatoes. Serve over rice or a protein pasta like Banza.
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