Sheet Pan Yellow Squash and Chicken Sausage

• 1 ½ Pound - yellow summer squash
• 1 Pound - cooked chicken sausage
• 1 Tbsp - extra-virgin olive oil
• 1 teaspoon - Italian seasoning
• 1 teaspoon - salt
• ¼ teaspoon - black pepper
• 1 clove - garlic
• ¼ Cup - shredded Parmesan cheese

Instructions

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Cut the squash in half lengthwise and slice each half into scant 1/2-inch half moons. (If the squash is narrow, simply cut it into 1/2-inch rounds; do not halve the squash first.) Slice the sausages into 1/4-inch rounds.
4. Arrange the squash on the prepared baking sheet. Drizzle the squash with olive oil, and sprinkle with the Italian seasoning, salt, and black pepper. Use a spatula to spread the squash into an even layer, coating the slices with the oil and seasonings. Scatter the sausage on the baking sheet.
5. Roast the squash and sausage on middle rack of oven until the squash has softened and the sausage has begun to brown, about 20 minutes.
6. Open the oven and sprinkle the minced garlic over the squash and sausage slices. Use a spatula to flip the squash and sausage. Continue roasting until the squash is tender and the sausage is slightly browned, 10-12 minutes longer.
7. Check to see that squash and sausage are done. Remove from oven or add time as needed.
8. Sprinkle Parmesan cheese over the dish if desired, allowing the heat from the squash and sausage slices to melt it. Serve immediately.