Autumn Sheet Pan Sausage, Squash, and Grapes

2 small-medium delicata squash 

1 pound red seedless grapes

4 apple-herb sausages (plant-based or chicken)

3 Tbsp. extra-virgin olive oil, divided

1 tsp. kosher salt, divided

3/8 tsp. ground black pepper, divided

1/2 tsp. garlic powder

1/2 tsp. dried marjoram

2 Tbsp. balsamic vinegar

4 oz. baby arugula

1/2 cup crumbled gorgonzola cheese

1. Preheat oven to 450 degrees F. Line a large rimmed sheet pan with parchment paper, and set aside. 
2. Start by preparing the delicata squash. Slice in half lengthwise to make two long halves. Scrape seeds out of each half using a spoon. Slice each half into 1/2-inch half-moons, and place in a large bowl. Toss squash half-moons with 2 Tbsp. of the olive oil, 1/2 tsp. of the kosher salt, 1/4 tsp. of the pepper, and the garlic powder and dried marjoram. Arrange prepared squash on the sheet pan. 
3. Remove grapes from the stems, and place in the same large bowl you tossed the squash in. Add the remaining olive oil, salt, and pepper, and toss until coated. Arrange the prepared grapes on the sheet pan with the squash. 
4. Add the four sausages to the same large bowl, and toss in the residual olive oil and spices until coated. Nestle the sausages among the squash and grapes on the sheet pan. 
5. Roast the sausages, squash, and grapes at 450 degrees F for 30 minutes. Then, remove from the oven and drizzle with 2 Tbps. balsamic vinegar. Return to the oven for an additional 5 minutes. 
6. Serve each sausage with delicata squash half-moons and roasted grapes over a bed of baby greens, and topped with crumbled gorgonzola cheese.