1/2 medium butternet squash (1 lb.) peeled and cut in 3/4 in. pieces
1 medium red onion, cut into 1/2 in. wedges
1 head garlic, cloves separated and left in skins
3 T. olive oil
1.5 lbs. breakfast sausage, cut in thirds
1 cup fresh parsley, roughly chopped

1/2 medium butternet squash (1 lb.) peeled and cut in 3/4 in. pieces 1 medium red onion, cut into 1/2 in. wedges 1 head garlic, cloves separated and left in skins 3 T. olive oil 1 5 lbs. breakfast sausage, cut in thirds 1 cup fresh parsley, roughly chopped

1. The night before, heat oven to 425. On a large rimmed baking sheet, toss squash, onion and garlic with oil and 1/2 tsp. salt and pepper. Roast for 15 minutes.

2. Stir squash and onion, add sausages to the pan, drizzle with oil and continue roasting until the squash is tender and the sausages are golden brown and cooked through, 15 to 20 minutes more. Let cool to room temperature, then refrigerate overnight.

3. Next day, heat oven to 375 and spread mixture on a rimmed baking sheet. Bake until heated through, 15 minutes, toss with parsley.