Roasted Sausages with Cabbage and Squash

Name: Roasted Sausages with Cabbage and Squash
Prep time: 20 min
Total time: 50 min
Ingredients: 1/2 kabocha squash (1 pound), seeds removed, cut into 3/4-inch wedges; 7 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1/2 head green cabbage (1 pound), cut lengthwise through core into 4 wedges; 4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places; 1 medium red onion (8 ounces), thinly sliced into rings; Leaves from 2 sage sprigs; 1 tablespoon apple-cider vinegar; 1 teaspoon Dijon mustard

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Prep Time: 20 minutes

Total: 50 minutes

Author : Martha Stewart

Roasted Sausages with Cabbage and Squash

Ingredients

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1/2 kabocha squash (1 pound), seeds removed, cut into 3/4-inch wedges7 tablespoons extra-virgin olive oil, plus more for drizzlingKosher salt and freshly ground pepper1/2 head green cabbage (1 pound), cut lengthwise through core into 4 wedges4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places1 medium red onion (8 ounces), thinly sliced into ringsLeaves from 2 sage sprigs1 tablespoon apple-cider vinegar1 teaspoon Dijon mustard

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Instructions

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Step 1

Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.

Step 2

Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.

Step 3

Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.