Nothing screams fall quite like apples and squash.
Prep Time: 30 minutes
When you are super busy this tasty sheet pan dinner can be made in less than 30 minutes! Sheet pan meals and sheet pan meal prep have become more and more prevalent in my life. I love being able to throw everything in one pan and just let the oven do the work. Even better, there is just one pan to clean!
1 tablespoon maple syrup 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon ground nutmeg 1 teaspoon smoked paprika 2 cups chopped butternut squash (I use a bag of frozen or non-frozen pre-chopped to save time.) 3 Honey Crisp apples 4-6 links chicken apple sausages 4 cups chopped kale (you can use a frozen bag if fresh isn’t available.) Salt and pepper
Line a sheet pan with parchment paper and heat the oven to 425 degrees.
Mix maple syrup, apple cider vinegar, and Dijon mustard in a medium-sized bowl and set aside.
Place chopped butternut squash, olive oil, nutmeg, paprika, salt & pepper on your sheet pan and bake for 10 minutes.
Add the chopped and peeled apples, sliced sausage, and kale, and toss everything with the maple syrup, apple cider vinegar, and Dijon mustard sauce.
Roast for another 20 minutes or until everything is cooked through and eat!