Roasted Sausages With Cabbage And Squash Recipe

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

Preparation

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.