Sausage and Butternut Squash Sheet Pan Dinner
This simple Sausage and Butternut Squash Sheet Pan Dinner puts a low-carb meal on the table in no time at all. Serve it with a quick Apple Cider Vinaigrette for added tastiness.
Servings 2 hungry people
Equipment
- Baking Sheet
- Chef's Knife
Ingredients
- 1 pound butternut squash peeled, seeded, and cubed
- 1 red onion sliced into thick wedges
- 2 poblano peppers seeded and sliced into 1/2 inch strips
- 12 ounces uncured smoked kielbasa or chorizo halved lengthwise, and cut into 2 inch cross sections
- 4 cups baby spinach
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon paprika
For the Apple Cider Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic poder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 425°F.
- Combine the squash, sausage, onion, and peppers, olive oil, and paprika in a large mixing bowl and toss until well coated.
- Line a large baking sheet with parchment paper, then spread the sausage and vegetables out in an even layer on top. Transfer the baking sheet to the oven and roast for 35-40 minutes, tossing about halfway through, until the squash is tender.
- Divided the spinach between two plates and top with the roasted sausage and vegetables. Serve with Apple Cider Vinaigrette to taste.
For the Apple Cider Vinaigrette
- Combine all the ingredients in a small jar with a tight fitting lid and shake vigorously until emulsified. Store in the refrigerator for up to 2 weeks.