Sausages with Roasted Cabbage and Squash
From Martha Stewart Living
October 2018
The original recipe calls for 1/2 kabocha squash (1 pound) , seeds removed, cut into 3/4-inch wedges
But I have a package of butternut squash noodles
Success!!!!
From Martha Stewart Living
October 2018
The original recipe calls for 1/2 kabocha squash (1 pound) , seeds removed, cut into 3/4-inch wedges
But I have a package of butternut squash noodles
- 7 tablespoons Extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black 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
- Preheat oven to 475°F, with a rimmed baking sheet on center rack. If you plan to use the kabocha squash then toss it with 1 tablespoon olive oil and season with salt and pepper. If you plan to use the veggie noodles then now is not the time to do anything with them. That comes later. Add 2 tablespoons oil to the baking sheet, then cabbage, squash(not the noodles!), 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.
- At this point put oil in a skillet and toss the noodles in and saute at a low heat for about 10 minutes. Making sure to stir them about with a wooden spoon or spatula. Season as you please.
- 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.
Success!!!!