Recipes Ingredients Meat & Poultry Pork Recipes Roasted Sausages with Cabbage and Squash Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 20 mins Total Time: 50 mins Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Variations We love kabocha squash for its creamy texture and delicious skin when roasted, but you can substitute acorn squash for equally delicious results. Rate it Print