In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sheet pan pork sausages with roasted apple and delicata squash
Gluten-Free, Dairy-Free, Family-Friendly, Paleo, Soy-Free, Carb-Conscious
2 Servings, 580 Calories/Serving
In about 30 minutes, Italian sausages, delicata squash, and apple are roasted and ready to be tossed in our tangy Dijon mustard vinaigrette.
In your bag
- 1 or 2 organic delicata squash (about ¾ pound total)
- 1 organic red onion
- 4 or 5 sprigs organic fresh sage
- 1 organic Fuji or other apple
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- Sun Basket “creamy” Dijon vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
- 1 head organic frisée or other chicory lettuce
Calories: 580, Protein: 20g (40% DV), Fiber: 10g (40% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 8g (40% DV), Cholesterol: 55mg (18% DV), Sodium: 1210mg (50% DV), Carbohydrates: 43g (14% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables and apple
- Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
- Peel the onion and cut into ½-inch-thick wedges.
- Strip the sage leaves from the stems; coarsely chop the leaves.
- Core and cut the apple into 1-inch pieces.
Prep the sausages
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
Roast the vegetables, apple, and sausages
Transfer the sausages to a cutting board to rest for 5 minutes, then cut on the diagonal into 1-inch-thick slices and return to the pan. Add the “creamy” Dijon vinaigrette to the sausages and vegetables, season to taste with salt and pepper, and toss to coat. When the sausages, vegetables, and apple are almost done, prepare the salad.
Make the frisée salad
- Trim the root end from the frisée; coarsely chop the leaves.
- Scoop out the squash seeds.
- Strip the sage leaves.
- Toss the vegetables with oil and seasonings.
- Time the roasting.
- Assemble the frisée salad.