Simple Sheet Pan Meal: Roasted Sausages with Cabbage and Squash

I am so gonna make this! I'm going to do it a whole lot simpler than Martha because I am oh so lazy. Yes, I stalked Martha Stewart again and am borrowing another recipe. She also got bougie on me with some sort of exotic squash I've never heard of so I'll use acorn squash or spaghetti squash or whatever I can find and afford.

I'll be using smoked sausage I get very cheap from my local indie grocery store instead of sweet Italian sausage. And, I'll just drizzle the shit with oil and throw it in the oven and wish it luck instead of doing all that jazz she did, but here's the full recipe and then, at the end a link to the original Martha Stewart article and recipe so she hopefully won't sue my broke ass. Holla!

Prep Time: 20 mins Total Time: 50 mins Servings: 4

In this easy sheet-pan meal, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash (whatever in the Hell that bougie shit is), then the whole thing is drizzled with a mustardy apple-cider vinaigrette which I personally will not be attempting. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power. Good tip there on the cabbage.

Ingredients

• ½ kabocha squash (1 pound), seeds removed, cut into ¾-inch wedges (or regular people squash)

• 7 tablespoons extra-virgin olive oil, plus more for drizzling (or poor people oil)

• Kosher salt and freshly ground pepper (or just salt for heaven's sake)

• ½ 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 (Or smoked sausage)

• 1 medium red onion (8 ounces), thinly sliced into rings (I might do yellow or none; not a huge onion fan)

• Leaves from 2 sage sprigs (That's far too fancy for me. I'll probably sprinkle on some Italian seasoning)

• 1 tablespoon apple-cider vinegar

• 1 teaspoon Dijon mustard

Directions

Preheat oven to 475 degrees (My oven would probably burn the trailer down set that high. Think I'll go with my standard 350.) Preheat with a rimmed baking sheet on the center rack to warm it to get the cabbage beter browned. 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. See, I'm leaving the onions out. Screw this extra step. 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.

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Martha Stewart's original article and recipe: Roasted Sausages with Cabbage and Squash.

Hey, you could always record this and other great recipes in your own handy dandy personalized cookbook! I made one just for you! Order yours today!