Sausage & Butternut Squash Sheet Pan Dinner

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 1/2-inch thick wedges)
• 2 medium poblano peppers (, seeded and sliced into 1/2-inch strips)
• 1 tablespoon (15 mL) extra-virgin olive oil
• 1/2 teaspoon (1.2 g) paprika
• 4 cups (120 g) baby spinach
• 1/2 cup (120 mL) extra-virgin olive oil
• 1/4 cup (60 mL) apple cider vinegar
• 2 teaspoons (10 mL) Dijon mustard
• 1/2 teaspoon (1.5 g) garlic powder
• 1/2 teaspoon (3 g) kosher or fine sea salt

Instructions

1. 1

   Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. 2

   Combine the squash, sausage, onion, peppers, olive oil, and paprika in a large mixing bowl and toss until well combined.

3. 3

   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.

4. 4

   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.

5. 5

   Divide the spinach between two plates and top with the roasted sausage and vegetables. Serve with apple cider vinaigrette, to taste.