Total Time: 1 hour Serves: 2 - 4 (depending on how many bratwurst you cook)
4 - 6 spicy bratwurst, fresh or frozen, organic, free-range pork preferred
1/2 acorn squash, seeds and pulp removed, sliced into 1/2 inch moons
1 onion, julienned
1 - 2 carrots, sliced lengthwise and cut into 2 1/2 inch pieces
1/4 cup orange juice
3 tbsp olive oil
3 tbsp balsamic vinegar
1/2 tsp red chile flakes
1/2 tsp himalayan sea salt
1/2 tsp freshly ground pepper
Preheat oven to 475ºF.
In a medium sauce pan fill 3/4 with water. Place the bratwurst in the water, turning the heat to medium-high. If fresh cook for a total of 10 minutes, if frozen cook for a total of 15 minutes.
Make marinade. Combine the orange juice, olive oil, balsamic vinegar, and seasonings.
Place sliced squash, onion, and carrots in a 9 x 13 oven proof dish. Toss vegetables with the marinade in the dish and evenly distribute. Place par boiled bratwurst on top of the vegetable mix.
Put the oven proof dish in the oven and bake for a total of 45 minutes. Turn the vegetables and bratwurst once throughout cooking. Remove from oven once everything is as toasty as you like it.
We serve this dish right on the table and unabashedly use the baking dish as our source for dipping sauce. You may desire to serve with more salt and pepper.