With back to school and everyone being 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! So, with fall officially (almost) here, I wanted to make my Adams Fairacre Farms recipe this month with as many fall-like foods as I could find.
Here’s what you’ll need to make this fresh and delicious fall recipe and just a friendly reminder that if you use code BODYBEWELL at checkout you’ll receive $5 off your total purchase!
Butternut Squash – There are two types of squash: summer and winter. Summer squash typically has thin rinds that can be eaten and cannot be stored for long periods at a time. Winter squashes have thick rinds that cannot be eaten and can be stored for several months, which is great if you don’t get to them when you thought you could. Squash is also good for you! From boosting your immunity, improving lung health, to preventing diabetes, the rich, dense, and complex vitamin compounds in squash do a body good. Honey Crisp Apples – Even as a little girl one of my favorite fall things to do was to go apple picking at a local orchard. Now 37 years later I still make sure each season I get to go pick apples somewhere in the Hudson Valley. Honey Crisp are my favorites but don’t knock the other amazing types of apples that are out there. Any type of apple will do for this dish.
Yes, this is me...picking apples.
Kale – You might think it’s time for kale to move out of the spotlight and not be included on every single menu. Now isn’t the time, however. Kale, known for its health benefits, is so ubiquitous that even McDonald's uses it in salads now. I always have a bag (or three) in my freezer which makes it easy to throw into any dish. I like kale with this dish because it adds some crunch and texture to compliment the squash and apples.
Chicken Apple Sausage - Chicken and turkey sausages have at least 50 percent less saturated fat than their beef and pork cousins. I also like to take the sausage out of the casing before slicing and mixing it onto the sheet pan. Adams has a bunch of locally sourced meats which make it easy to pick something out.
Squash, Apple, Kale & Sausage Sheet Pan Dinner
serves 6-8 / prep time: 30 minutes
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!
Extra Tip: If you like your sausage a little more well done than this toss in a pan on the stovetop till it turns nice and brown and then mix it onto the sheet pan ten minutes before it's done.