Roasted Squash & Sausage with Mustard & Kraut
A quick and easy sheet-pan dinner of roasted squash and artisan sausages over seasonal salad greens with pumpkin seeds and sauerkraut, pickled vegetables and a good dollop of your favourite mustard. You can use whatever style of protein sausages you prefer.
- Serves2-3
- Cooks in 30 mins
- Prep time 10 mins
- Vitamin A
Vitamin A is a fat-soluble vitamin found in carrots, greens, sweet potatoes, red peppers, pumpkin, cantaloupe, eggs, dairy. Vitamin A supports healthy function of red blood cells, skin & bone formation, growth, development, vision, reproduction and immune function
- Probiotic + Prebiotic
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- Muscle Health Strength
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Ingredients
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Method
Roasted Squash & Sausage with Greens, Mustard & Kraut
PREHEAT OVEN to 400F | 200C. Line a sheet pan with parchment paper.
WASH squash, cut it in half and then cut a quarter, scoop out the seeds and cut into thin wedges, leave the skin on.
PLACE squash wedges + sausages on the sheet pan, pick the sausages with a fork a few times to allow any fat to drain and to stop the skin from splitting during cooking. Spread out in a single layer. You can rub the squash wedges with oil, liquid aminos or soy sauce.
ROAST 20 mins. Turn sausages and squash over so they brown evenly. Roast another 10mins until the squash is fork tender and the sausages are completely cooked all the way through. Remove from the oven and rest for 5 mins
PLATE salad leaves, and add squash wedges. Slice sausages on the diagonal and plate. Scatter over pumpkin seeds and kraut | pickles if using. Drizzle over a bit of mustard or serve on the side.
Serving Ideas
on a bed of mixed salad greens.
scatter over sauerkraut, fermented or pickled vegetables
drizzled with Mixed Mustard Dressing
drizzled with Lemon Dijon Mustard Sauce
with Pickled Earthy Root Vegetables
with Rainbow Root Vegetable Salad
drizzled with Amazing Tangy Herb Dressing
with Gochujang Miso Tahini Sauce
with Super Green Hummus
Chef tips + Ingredient Swaps + Ideas
SAUSAGES use anything you like, meat, poultry or plant-based. Cooking times will vary.
KRAUT | PICKLES use what you have and love – pictured here is a Turmeric Cauliflower Kraut.
SWAP KABOUCHA SQUASH use any winter squash, pumpkins, turnips, celeriac, parsnips, sweet potato, yams, beetroot or cauliflower; sure to cut them all up into similar sizes to sausages or cook separately ~ cooking times may vary.
SWAP SALAD FOR KALE | SPINACH – raw or cooked; you can lightly cook kale by adding it to a heated skillet with a splash of water, toss it to steam for 1 min lightly.
SWAP OIL for soy sauce, tamari, aminos, and coconut aminos.
SWAP SALAD GREENS for rocket, arugula, lettuces, radicchio, swiss chard, spinach, bok choy, Asian greens, cabbage.
ADD vegetables to salad like radish, sweet peppers, grated carrot or beetroot, celery, cucumber or fresh herbs you might like.
PREP IN ADVANCE prep and roast pumpkin & sausage ~ reheat in a hot oven or skillet until warm and serve.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
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