Roasted Sausages With Cabbage and Squash
Here's a hearty fall meal of sweet Italian sausages teamed with wedges of cabbage and kabocha squash. Once cooked, everything is drizzled with a mustardy apple-cider vinaigrette.
Ingredients
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½ kabocha squash (1 pound), seeds removed, cut into ¾-inch wedges
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7 tablespoons extra-virgin olive oil, plus more for drizzling
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Kosher salt and freshly ground pepper
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½ head green cabbage (1 pound), cut lengthwise through core into 4 wedges
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4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places
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1 medium red onion (8 ounces), thinly sliced into rings
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Leaves from 2 sage sprigs
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1 tablespoon apple-cider vinegar
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1 teaspoon Dijon mustard
Instructions
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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.
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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.
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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.
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