Sausage and Squash

I got the idea for this from an article on Salon, that involved butternut squash.  I had a beautiful delicata squash from my mother's garden, and a couple hot Italian sausages I took out of the freezer last night for today's lunch.  This is insanely simply, and a perfect fall lunch for two (multiply appropriately for more!).

Ingredients:

• 2 large sausages
• olive oil
• 1 Delicata Squash, cut in half lengthwise, seeds and pulp removed, then cut into 1 1/2" slices, do not peel squash
• pepper
• kosher salt

Directions

• Set oven to 425.  
• Put olive oil in an oven-proof pan and heat over medium low heat.  
• Prick sausages all over with a fork.
• Slowly brown the sausages on all sides, letting the fat ooze out into the pan.
• Remove sausages from pan, set aside.
• Put squash pieces into pan, and cook over medium low heat a few minutes per side.
• Grind a generous amount of fresh pepper over pieces, and a slight sprinkle of kosher salt.
• Place sausages back in pan.
• Put pan into oven for 15-20 minutes
• Half way through cooking, flip squash and sausages, but if you forget, no big deal.

Serve with some high quality crusty bread.