Sausage, Squash & Crispy Kale Sheet Pan Dinner
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 400
- Fat:
- 21 g
- Saturated Fat:
- 5 g
- Carbs:
- 40 g
- Fibre:
- 10 g
- Sugar:
- 8 g
- Cholesterol:
- 40 mg
- Protein:
- 18 g
- Sodium:
- 960 mg