Low Carb Paleo Bison Sausage And Pepper
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Cook for 40-45 mins until the acorn squash is soft, the bell peppers charred on the edges, and the sausage nicely rendered.
Step 4
Top with chopped parsley and serve immediately.
Ingredients
- Hickory Smoked Sausage by High Plains Bison
13 ounce
- Green Bell Pepper
3 large – 3″ diameter x 3 3/4″
- Acorn Squash
6 ounce
- Garlic
3 clove
- Extra Virgin Olive Oil
2 tablespoon
- Coarse Kosher Salt by Morton
½ tsp
- Black Pepper
¼ teaspoon
- Parsley, Fresh
1-½ tablespoon