Roasted squash, sausage and apple one pan dinner

• Gluten free
• Paleo

• Meat

  • 4 links Chicken apple sausages

• Produce

  • 3 Apples, Small
  • 1 Butternut squash, medium small
  • 4 cups Kale

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Maple syrup, dark pure

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1 tsp Paprika, smoked
  • 1 Pepper, freshly ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp Sherry vinegar

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 425 degrees F. Shake vinegar, maple syrup and mustard in a small jar.
• Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
• Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
• Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.

Nutrition