Sheet Pan Sausage, Squash and Kale

26

PREP TIME

5 min

TOTAL TIME

35 min

Makes

5 servings

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
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