Sausage & Butternut Squash Sheet Pan Dinner

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One sheet pan is all it takes to create this delicious Sausage & Butternut Squash Sheet Pan Dinner. It’s gluten-free and Paleo-friendly.

5 from 1 vote

Sausage & Butternut Squash Sheet Pan Dinner

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings:
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Ingredients 

  • 3 cups (900 g) butternut squash, cubed
  • 12 ounces (340 g) uncured smoked kielbasa, halved lengthwise and cut into 2-inch cross sections
  • 1 medium red onion, , sliced into ½-inch thick wedges
  • 2 medium poblano peppers, , seeded and sliced into ½-inch strips
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • ½ teaspoon (1.2 g) paprika
  • 4 cups (120 g) baby spinach

For the apple cider vinaigrette:

  • ½ cup (120 mL) extra-virgin olive oil
  • ¼ cup (60 mL) apple cider vinegar
  • 2 teaspoons (10 mL) Dijon mustard
  • ½ teaspoon (1.5 g) garlic powder
  • ½ teaspoon (3 g) kosher or fine sea salt
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Instructions 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Combine the squash, sausage, onion, peppers, olive oil, and paprika in a large mixing bowl and toss until well combined.
  • Spread the sausage and vegetables onto the baking sheet in an even layer. Transfer the baking sheet to the oven and roast for 35-40 minutes, tossing about halfway through, until the squash is tender.
  • Meanwhile, combine all the apple cider vinaigrette ingredients together in a small jar. Cover the jar with a tight-fitting lid and shake vigorously until emulsified.
  • Divide the spinach between two plates and top with the roasted sausage and vegetables. Serve with apple cider vinaigrette, to taste.

Nutrition

Calories: 1260kcalCarbohydrates: 41gProtein: 30gFat: 111gSaturated Fat: 26gPolyunsaturated Fat: 12gMonounsaturated Fat: 68gCholesterol: 119mgSodium: 2193mgPotassium: 1807mgFiber: 9gSugar: 10gVitamin A: 28433IUVitamin C: 164mgCalcium: 212mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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