Sheet Pan Sausage, Squash and Kale

  • Prep Time5 mins
  • Total Time35 mins
  • Makes5 servings
Sheet Pan Sausage, Squash and Kale

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.


  • 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


  • 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.

Nutrition (per serving)

Protein 16g, Carbohydrates 24g, Fat 23g, Fibre 3g, Sodium 2mg.

Kitchen tip:

Be sure to dry kale thoroughly so it roasts up nice and crispy.