Ingredients
Directions
Preheat the oven to 425ºF.
Toss the potatoes, squash, and shallots in a large bowl with 1/4 cup of the extra virgin olive oil.
Transfer the vegetables to a foil-lined baking sheet and roast for about 15 minutes.
After 15 minutes, turn the vegetables and place the sausages on the pan.
Return to the oven for another 15 minutes until vegetables are golden brown and sausages are cooked to an internal temperature of 165ºF.
While the sausages are cooking, place the remaining extra virgin olive oil with the garlic, parsley, lemon juice, and zest in a food processor fitted with the S blade. Pulse until ingredients are combined.
Transfer ingredients to a small serving bowl.
Remove the sheet pan from the oven, transfer to a platter and serve immediately with the gremolata on the side.
