Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through. Remove from the oven and stir the vegetables again, then arrange the sausages on top.

By incorporating these ingredients, you not only get to experience the peak of autumn's produce but also support local agriculture and enjoy a freshness that can't be found in out-of-season veggies.

“Creamy Kale and Sausage Pasta Bake,” Biegel wrote in a recent caption. “Careful because this is the type of dish you just ...

Or in this case, a vegetable. That’s right ... Stuff them with turkey sausage and bake them up for a healthy dinner. Other top fruits were pumpkin, tomato and lemon. Probably not the fruit ...

Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss.

Here are weekday recipes for sheet-pan chicken, crispy gnocchi, mushroom tacos, white bean chili and farrow with salmon.

You’ll find a prix fixe menu, with a choice of a squash soup or fall harvest salad, and entree options like turkey, salmon ...