One Pan Chicken Sausage, Acorn Squash, and Red Cabbage
A cozy, colorful fall dinner, chicken sausage, acorn squash, and red cabbage all roasted together in a tangy maple mustard marinade. One pan, minimal effort, maximum flavor.
Video
Ingredients
- 5 kale chicken sausages (or your choice of chicken sausage)
- 1 small red cabbage, cut into wedges
- 1 medium acorn squash, halved, seeded, and sliced into 1/2-inch slices
- 2 cups cups curly kale, stems removed
Marinade
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp whole grain mustard
- 1/3 cup olive oil
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 425°F.
- Arrange the red cabbage wedges, acorn squash slices, and sausages on the sheet pan, leaving space for the kale to be added later.
- In a small bowl, whisk together the apple cider vinegar, maple syrup, whole grain mustard, salt, black pepper, and olive oil until well combined.
- Drizzle the marinade over the cabbage, squash, and sausages. Toss gently to ensure the vegetables and sausage are evenly coated.
- Place the sheet pan in the oven and roast for 20 minutes.
- After 20 minutes, remove the sheet pan from the oven, add the curly kale, and toss to coat with any remaining marinade on the pan. Return to the oven and roast for an additional 5 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm. Enjoy!
Notes
- Any precooked chicken sausage works if you can't find kale chicken sausage.
- Store leftovers in the fridge for up to 3–4 days.
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