Sausage, Squash & Crispy Kale Sheet Pan Dinner

Prep time: 15min
Total time: 45min
Serves: 4
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
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
cholestrol
40 mg
fibre
10 g
sodium
960 mg

Directions

  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.

  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.

  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.