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
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.
Calories 355, Protein 16g, Carbohydrates 24g, Fat 23g, Fibre 3g, Sodium 2mg.
Good source of vitamin A.
Be sure to dry kale thoroughly so it roasts up nice and crispy.
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