Sausage and Squash and Crispy Kale Sheet Pan Dinner

4
Easy
Dinner

Characteristics

High Fibre High Calcium Without gluten Without nuts

Nutritional Facts Per Serving

400
Calories
18 g
Protein
40 g
Carbs
10 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 21 g
    • Saturated fat  5 g
  • Cholesterol 40 mg
  • Sodium  960 mg
  • Carbs 40 g
    • fiber  10 g
    • Sugar  8 g
  • Protein 18 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) grainy mustard
  • 2 tbsp (30 mL) apple cider vinegar
  • 1 tsp (5 mL) honey
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 honey garlic sausages (about 1 1/2 lb/750 g)
  • 1 acorn squash (about 2 lb/1 kg)
  • 1 Granny Smith apple, cored and cut into 1-in. (2.5-cm) wedges
  • 4 cups (1 L) packed coarsely chopped kale
  • 2 tbsp (30 mL) finely chopped fresh cilantro

Method

  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.

Tips: Add any leftovers to soups or stuffings.

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