- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 2 tbsp
- grainy mustard
- 30 mL
- 2 tbsp
- apple cider vinegar
- 30 mL
- 1 tsp
- honey
- 5 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 1/2 lb
- honey garlic sausages
- 750 g
- 1 kg
- acorn squash
- 2 lb
- 1
- Granny Smith apple, cored and cut into 1-in. (2.5-cm) wedges
- 4
- cups (1 L) packed coarsely chopped kale
- 2 tbsp
- finely chopped fresh cilantro
- 30 mL
Directions
- Step 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.
- Step 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.
- Step 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 400
- Fat:
- 21 g
- Saturated Fat:
- 5 g
- Carbs:
- 40 g
- Fibre:
- 10 g
- Sugar:
- 8 g
- Cholesterol:
- 40 mg
- Protein:
- 18 g
- Sodium:
- 960 mg