Sheet Pan Sausage, Squash and Kale
By Chatelaine
It’s a pretty pan sure, with its vibrant veg and rich maple-mustard sauce, but it's also a flavour bomb. Get ready to put this easy dinner on repeat.
Ingredients
-
2 ½ tbsp
extra virgin
olive oil
, divided
-
1 tbsp
grainy mustard
-
1 tbsp
maple syrup
-
1 tbsp
cider vinegar
-
½ tsp each
salt and
pepper
-
450-g pkg
mild
Italian sausage
-
1 small
acorn
squash
, washed, halved, seeded and cut into ½-in thick slices
-
pinch
salt
-
5 cups
torn
kale
, packed
Instructions
- Preheat oven to 425F and spray a rimmed baking sheet with vegetable oil.
- In a small bowl, whisk 1 1/2 tbsp oil with mustard, syrup, vinegar, salt and pepper. Drizzle mixture over sausages and squash on baking sheet, tossing to coat. Roast for 25 min, flipping squash after 20 min.
- In a large bowl, massage kale with remaining 1 tbsp oil and pinch of salt until softened. Add to baking sheet and roast until sausages are cooked through, squash is tender and kale is slightly crisp, about 5 min. Serve over cooked rice or pasta.
Kitchen tip:
Be sure to dry kale thoroughly so it roasts up nice and crispy.
Nutrition (per serving)
- Calories
- 355,
- Protein
- 16 g,
- Carbohydrates
- 24 g,
- Fat
- 23 g,
- Fibre
- 3 g,
- Sodium
- 2 mg.
- Good source of
- vitamin A
