This dish is pretty straightforward, but you’ll need to devote about an hour of cooking time. As the squash softens and the sausage browns, you can think of the kind of sauce you want to finish it with. I make a quick pan sauce with butter and lemon juice that I swirl and partially emulsify. It enriches the relatively lean sausage and squash but also brightens it. Lemon juice is just a suggestion; Sherry or red wine vinegar would be tasty. If you have a small shallot or more oregano lying around, you can chop it and cook it into the butter.

Some sauteed greens like spinach or tatsoi can really round this out if you need something green, but it’s not necessary.