Roasted Squash, Cabbage and Sausages with Sage Vinaigrette
~35 minfrom pasted text · click a step to see the original sentence
Preheat475°F
kabocha squash½ · 1 pound, seeds removed, cut into 3/4-inch wedges
extra-virgin olive oil7 tbsp · divided: 1 tbsp squash, 2 tbsp baking sheet, 1 tbsp onion, 3 tbsp vinaigrette; plus more for drizzling
kosher saltto taste
freshly ground pepperto taste
green cabbage½ head · 1 pound, cut lengthwise through core into 4 wedges
sweet Italian sausages4 · 1 pound total, each pierced with a fork in a few places
red onion1 medium · 8 ounces, thinly sliced into rings
sageleaf · from 2 sprigs
extra-virgin olive oil7 tbsp · divided: 1 tbsp squash, 2 tbsp baking sheet, 1 tbsp onion, 3 tbsp vinaigrette; plus more for drizzling
kosher saltto taste
freshly ground pepperto taste
apple-cider vinegar1 tbsp
Dijon mustard1 tsp
extra-virgin olive oil7 tbsp · divided: 1 tbsp squash, 2 tbsp baking sheet, 1 tbsp onion, 3 tbsp vinaigrette; plus more for drizzling
kosher saltto taste
freshly ground pepperto taste
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