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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

Method

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 Per Serving

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
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