Roasted Sausages with Cabbage and Squash

sausages cabbage vegetables on baking sheet
Photo: Justin Walker
Prep Time:
20 mins
Total Time:
50 mins

In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.


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

  • 7 tablespoons extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 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

  • 1 medium red onion (8 ounces), thinly sliced into rings

  • Leaves from 2 sage sprigs

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Dijon mustard


  1. Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. 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.

  2. Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.

  3. 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.


We love kabocha squash for its creamy texture and delicious skin when roasted, but you can substitute acorn squash for equally delicious results.

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