Sausage with squash and gratin potatoes is a very tasty autumn recipe.
It’s a simple but flavorful dish, you could also call it a squash, potato, and sausage casserole as the vegetables are “messed up” with a breadcrumb and parmesan gratin that makes them even more appetizing and crunchy.
Roasted squash pairs perfectly with soft potatoes and sausage, creating a balance between sweetness and bold taste.
For those like me who have limited time in the kitchen, and therefore seek a quicker and more practical preparation, the squash, potatoes, and sausage in the air fryer version allows you to achieve the same flavors, with less fat and shorter cooking times, maintaining the crunchiness on the outside and softness on the inside.
It’s a recipe with squash and potatoes that saves your dinner. It serves both as a main course and as a complete meal.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
Ingredients for Sausage, Squash, and Gratin Potatoes
- 10 1/2 oz squash
- 10 1/2 oz potatoes
- 9 oz sausage
- 2 tbsps breadcrumbs
- 2 tbsps grated Parmesan
- 1 tsp thyme
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Vegetable Peeler
- 1 Baking Tray
- 1 Air Fryer
Steps to Prepare Sausage and Gratin Potatoes
To prepare the delicious sausage, squash, and gratin potatoes, start by peeling the vegetables with a vegetable peeler then wash them under running water and pat them dry with paper towels. In a bowl, create a mix of breadcrumbs, grated Parmesan, salt, and dried or fresh chopped rosemary.
Take a cutting board and cut the potatoes into cubes and the squash into triangles or squares with a knife
Line a baking tray, or an air fryer tray, with parchment paper, and place the vegetables on top. Pour over the mix of breadcrumbs, Parmesan, and rosemary. A drizzle of extra virgin olive oil and mix to coat the vegetables well. Bake in a static oven at 392°F for 20 minutes, turning halfway through, or in an air fryer at 392°F for 10 minutes, turning halfway through.
Then add the sausage cut into pieces and bake in a static oven for another 20 minutes. While in air fryer at 392°F for another 10 minutes
Bake in a static oven at 392°F for about 40 minutes, turning halfway through, while in an air fryer, continue at 392°F for another 10 minutes, always turning halfway through or until golden brown.
Storage and Tips
Sausage, squash, and gratin potatoes can be stored in the fridge for two days in an airtight container. Before serving, heat for a few minutes in the oven or air fryer, or in a pan with a drizzle of extra virgin olive oil.
You can freeze them. Let cool completely and transfer to an airtight container and freeze for two to three months. Thaw at room temperature or in the fridge and reheat before serving, always in the oven or air fryer, or in a pan.
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FAQ (Questions and Answers)
Can I add other herbs?
Yes, you can add garlic, thyme, pepper, or paprika.
