About
Bison sausage has a fantastic flavor, paired here with green bell peppers, garlic, and acorn squash. The ingredients are cut into very large pieces and roasted to create caramelized edges on vegetables. You will love this dish if you are Paleo or Low Carb! Feel free to serve this dish along with a side of salted avocado for extra fats if suitable for your macros. This meal is also a wonderful Low Carb recipe that can be prepped ahead of time to be ready to place into the oven. The dish would also work well for meal prep as the pieces are easy to identify and count if you are working on counting calories.
Can I use another kind of sausage?
Yes! Feel free to use another sausage that has similar macros to the bison sausage listed in this recipe.
Do I have to add the acorn squash?
No, you do not have to add the acorn squash. However, acorn squash is suitable for people following a more Paleo approach or a Targeted Keto diet. Acorn squash is an excellent source of gluten-free carbs with a low glycemic index.
Can I add other seasonings?
Yes! This dish is a blank canvas for various spices like chili powder, cayenne pepper (if you like it spicy), or fresh herbs like chopped rosemary, parsley, or thyme!
Serving suggestions
Please serve this meal with a great Keto dessert recipe like Keto Paleo Coconut Sponge Cake in a Mug
Ingredients
- 13 ounce hickory smoked sausage by high plains bison
- 3 large – 3" diameter x 3 3/4" green bell pepper
- 6 ounce acorn squash
- 3 clove garlic
- 2 tablespoon extra virgin olive oil
- ½ teaspoon coarse kosher salt by morton
- ¼ teaspoon black pepper
- 1 ½ tablespoon parsley, fresh
Instructions
- Preheat an oven to 400 F. Slice the cheeks of all the bell peppers; there should be four for each pepper. Cut each of those slices in half into about 1 ½” slices. You want these pieces to be large because the acorn squash takes a while to cook. This way, all the vegetables will cook at the same rate. Place them into a large mixing bowl. Smash the garlic and add them to the bowl. Cut the sausage in half at a diagonal and add them to the bowl. Season the entire mixture with avocado oil, kosher salt, and black pepper. Toss very well.
- Place the mixture on a baking sheet lined with parchment paper. Make sure to spread out the ingredients evenly so there is some space around each piece.
- Cook for 40-45 mins until the acorn squash is soft, the bell peppers charred on the edges, and the sausage nicely rendered.
- Top with chopped parsley and serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 397.5kcal/1663.1kJ (per serving)
- Fat: 31.2g (per serving)
- Carbs: 15.0g (per serving)
- Protein: 17.1g (per serving)
