ROASTED SAUSAGES WITH CABBAGE AND SQUASH

Roasted Sausages with Cabbage and Squash image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 9

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1/2 kabocha squash (1 pound), seeds removed, cut into 3/4-inch wedges
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 head green cabbage (1 pound), cut lengthwise through core into 4 wedges
4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places
1 medium red onion (8 ounces), thinly sliced into rings
Leaves from 2 sage sprigs
1 tablespoon apple-cider vinegar
1 teaspoon Dijon mustard

Steps:

Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.