Sausage and Squash and Crispy Kale Sheet Pan Dinner

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 4


  1. 2 tbsp (30 mL) olive oil
  2. 2 tbsp (30 mL) grainy mustard
  3. 2 tbsp (30 mL) apple cider vinegar
  4. 1 tsp (5 mL) honey
  5. 1/4 tsp (1 mL) each salt and pepper
  6. 4 honey garlic sausages (about 1 1/2 lb/750 g)
  7. 1 acorn squash (about 2 lb/1 kg)
  8. 1 Granny Smith apple, cored and cut into 1-in. (2.5-cm) wedges
  9. 4 cups (1 L) packed coarsely chopped kale
  10. 2 tbsp (30 mL) finely chopped fresh cilantro


  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.