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Gallery Roasted Sausages with Cabbage and Squash Credit: Justin Walker Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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
Variations We love kabocha squash for its creamy texture and delicious skin when roasted, but you can substitute acorn squash for equally delicious results.
Gallery Roasted Sausages with Cabbage and Squash Credit: Justin Walker
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Gallery
Roasted Sausages with Cabbage and Squash Credit: Justin Walker
Roasted Sausages with Cabbage and Squash
Credit: Justin Walker
Roasted Sausages with Cabbage and Squash
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
Ingredients
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
Directions
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.
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.
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.
Variations We love kabocha squash for its creamy texture and delicious skin when roasted, but you can substitute acorn squash for equally delicious results.
Variations
We love kabocha squash for its creamy texture and delicious skin when roasted, but you can substitute acorn squash for equally delicious results.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Sausages with Cabbage and Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Sausages with Cabbage and Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
