Sausage, Squash & Crispy Kale Sheet Pan Dinner
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
2 tbsp grainy mustard
2 tbsp apple cider vinegar
1 tsp honey
¼ tsp each salt and pepper
1 ½ lb honey garlic sausages
1 kg acorn squash
1 Granny Smith apple, cored and cut into 1-in. (2.5-cm) wedges
4 cups (1 L) packed coarsely chopped kale
2 tbsp finely chopped fresh cilantro
2 tbsp olive oil
2 tbsp grainy mustard
2 tbsp apple cider vinegar
1 tsp honey
¼ tsp each salt and pepper
1 ½ lb honey garlic sausages
1 kg acorn squash
1 Granny Smith apple, cored and cut into 1-in. (2.5-cm) wedges
4 cups (1 L) packed coarsely chopped kale
2 tbsp finely chopped fresh cilantro
Directions
1Preheat oven to 425°F (220ºC). Whisk together oil, mustard, vinegar, honey, salt and pepper. Cut squash in half (stem to tip); scoop out seeds. Cut halves crosswise into 1-in. (2.5-cm) thick slices.
2Toss together sausages, squash, apple and half the vinaigrette. Arrange in single layer on parchment paper-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Bake 20 min. turning once.
3Toss kale with remaining dressing. Arrange on top of ingredients on baking sheet and continue to bake 8 to 10 min. until kale is cooked with crisped edges, sausage is cooked through and squash is tender. Sprinkle with cilantro before serving.
Tips
1
Add any leftovers to soups or stuffings.
Disclaimer
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Personal Note
Personal Note
