This easy sheet pan dinner with sausage, kale, shallots, and acorn squash from Michelle Doll is a perfect dish for fall, weeknights included. It comes together in just about 30 minutes, is totally adaptable, and cleans up in a flash if you line your baking sheet with parchment or foil.
Variations: You can use any sausage you like as long as it’s precooked (including vegan sausage for a totally plant-based meal). You can switch up the types of veggies you use too, but be sure to choose ingredients of a similar density and cut them roughly the same size so they cook at the same rate. Feel free to add any extra spices you like; see some ideas here.
Note: If you like your squash a little darker, give it about a 10 minute head start before adding the other ingredients. Other winter squash will work in this recipe, but some types (like butternut) are better peeled and cut into chunks; if you use acorn, delicata, kabocha, or red kuri squash, you can keep the peel on and eat it once cooked. No matter what variety you choose, you can use the seeds as you would those from any pumpkin.
Sheet pans are super versatile, so we love to have more than one in the kitchen.Buy Now ›
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...