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Oven Roasted Sausage, Cauliflower and Butternut Squash
with spinach salad

Active: 40 min Total: 40 min

Roasting vegetables and sausage together on a sheet pan help the flavors to come together as they caramelize in the oven. Serve them with green salsa which is a good savory / spicy balance to the natural sweet notes of the roasted elements.
Smarts: Any pre-cooked sausage will work here, but we like the way that the sweetness of chicken apple sausage complements the vegetables.

Ingredients

Servings:
4
Metric
Oven Roasted Sausage, Cauliflower and Butternut Squash:
  • Cauliflower, medium - 1 head, florets
  • Squash, butternut, large - 1 1/2 lbs, peeled and cubed
  • Onions, medium - 1, diced
  • Sausage, any cooked variety - 16 oz, sliced (try chicken-apple sausage or a mild Italian variety)
  • Oil, cooking - 1 Tbsp
  • Salsa, green - 1/4 cup (mild, medium or hot; depending on your spice preference)
Spinach and Citrus Salad:
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Maple syrup - 1 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Oranges - 2, segments / supremed
  • Baby spinach - 6 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cauliflower / Butternut squash / Onions / Sausage - Prep as directed. Combine cauliflower, squash and onions. Store sausage in a separate container. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 500F / 260C degrees.
  2. Spread cauliflower, onions and butternut squash out onto a sheet pans (use two sheet pans if it won’t easily fit) and cover tightly with foil. ‘Steam’ for 8 minutes in the oven.
  3. Remove foil and add sausage. Toss with cooking oil. And season with some salt and pepper. Return to oven and continue roasting until vegetables and sausage are golden brown, 10 to 12 minutes more.
  4. While vegetables and sausage roast, whisk together vinegar, mustard and maple syrup. Add olive oil while whisking. Slice oranges into segments.
  5. Just before serving, toss oranges and baby spinach with half the vinaigrette. Add additional vinaigrette until salad is dressed to your liking.
  6. Serve roasted sausage and vegetables with green salsa for topping / dipping. Enjoy salad on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (50)
Gluten-free (3)
Paleo (10)
Vegetarian (5)

17 reviews

Made a LOT of food. The sausage was the best part. Put it under the broiler when reheating to get some crispiness back. Squash could have been roasted longer.

By: Sundi
Posted: Feb 20, 2018
Diet: Paleo
0 Helpful

Would maybe add a little something more to the fillings in terms of spices, but this was decent

By: Jenna
Posted: Jan 27, 2018
Diet: Original
0 Helpful

Maybe add cumin to the filling? Need a little more flavorful.

By: Sara
Posted: Jan 19, 2018
Diet: Original
0 Helpful

I loved the veg quesadillas. I wish the salad had one additional element. It was a little plain

By: Lindsey
Posted: Jan 08, 2018
Diet: Vegetarian
0 Helpful

Made these as tostadas and they were super yum! I think goat cheese (while being bougie) would be better than Mexican blend.

By: Rosemary
Posted: Jan 06, 2018
Diet: Original
0 Helpful

Used arugula in the salad, and skipped the orange (had a lot of caramelized onions there instead).

By: Lindsay
Posted: Jan 04, 2018
Diet: Original
0 Helpful