Sausage, Squash & Crispy Kale Sheet Pan Dinner

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 4

Ingredients

  • 2 tbsp olive oil 30 mL
  • 2 tbsp grainy mustard 30 mL
  • 2 tbsp apple cider vinegar 30 mL
  • 1 tsp honey 5 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 1 1/2 lb honey garlic sausages 750 g
  • 1 kg acorn squash 2 lb
  • 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 30 mL

Directions

  • Step 1

    Preheat 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.

  • Step 2

    Toss 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.

  • Step 3

    Toss 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.

Tip

Add any leftovers to soups or stuffings.

Nutrition Facts

  • Nutrition Description Per serving: 1/4 of the recipe
  • Calories 400
  • Fat 21 g
  • Saturated Fat 5 g
  • Carbs 40 g
  • Sugar 8 g
  • Protein 18 g
  • Cholesterol 40 mg
  • Fibre 10 g
  • Sodium 960 mg