SugarBee Autumnal Harvest Bowl

This warm harvest bowl, featuring SugarBee apples captures everything we love about cozy fall flavors, the sweetness of roasted vegetables, the savory comfort of sausage, and the crisp, juicy bite of fresh apples. Each SugarBee slice adds a natural honeyed flavor and satisfying crunch that perfectly balances the hearty roasted squash, caramelized onions, and earthy arugula. Tossed together with pasta and a maple-balsamic Dijon dressing, this salad bridges the line between comfort food and farm-fresh goodness. It’s a simple, wholesome recipe that celebrates seasonal produce, local harvests, and the unmatched flavor of SugarBee apples, ideal for weeknight dinners, autumn gatherings, or holiday table inspiration.

Ingredients:

Produce:

• 1 medium butternut squash (or acorn squash) cubed

• 2 SugarBee apples, thinly sliced

• 1 red onion, cubed
• 2 cups baby arugula
• 2 cups Brussels sprouts, halved or sliced
• 2 heads of garlic, tops sliced (for roasting)
  Fresh thyme or sage (for garnish)

Protein:
• 12 oz Italian sausage (pork or chicken — mild or spicy)

Pantry / Dry Goods:
• 12oz short pasta (like orecchiette, penne, or rotini)
• Olive oil
• Salt & pepper
• Maple syrup (for roasting drizzle)
• Balsamic vinegar (for dressing)
• Dijon mustard (for dressing)
• Crushed red pepper flakes (optional)                                                                                                    •Parmesan and candied pecans

 

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.                                                     
2. Prep & roast veggies: Toss cubed squash, Brussels sprouts, onion, and garlic with
   olive oil, salt, pepper, and a drizzle of maple syrup. Roast for 25–30 minutes until
   golden and tender.
3. Cook sausage: In a skillet, brown the sausage. Break into small pieces and set aside.
4. Boil pasta: Cook according to package directions, drain, and toss lightly with olive oil.
5. Assemble: In a large bowl, combine warm pasta, roasted vegetables, sausage, apple
   slices, and arugula.
6. Make dressing: Whisk 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard,
   salt, pepper, and red pepper flakes. Toss with the salad while still warm.
7.  Finish: Top with shaved Parmesan, pecans and a few sprigs of thyme.

Serving Suggestion
Serve warm or at room temperature.

Recipe by: Valerie Musser  @whosagoodlizard