This warm, hearty meal comes together on a single sheet pan. Sauerkraut mellows as it bakes, adding just enough tang to balance the smoky sausage and sweet apples.
Ingredients
- 1 (16 oz) pkg cubed butternut squash
- 1 (14 oz) pkg kielbasa, cut into ½-inch slices
- 2 tbsp olive oil, divided
- 1 cup refrigerated sauerkraut, drained
- 2 tsp apple cider vinegar
- 2 tsp stone-ground mustard
- 1 (5 oz) pkg baby arugula
- 1 Fuji apple, cored and thinly sliced
- ½ cup thinly sliced red onion
Steps
- Preheat oven to 425°F. Cut butternut squash into 1” pieces, if needed. Transfer to an 18x13” parchment-lined rimmed baking sheet. Add kielbasa to baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Arrange sauerkraut around kielbasa and squash. Bake until squash is tender and sauerkraut is browned in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine remaining 1 tablespoon oil, vinegar and mustard. Season vinaigrette with salt and pepper.
- To baking sheet with kielbasa, squash and sauerkraut, add arugula, apples and onions. Drizzle with vinaigrette and toss to combine. Serve immediately.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- sheet pan
- Nut Free
- gluten free
- Wheat Free
- Meal Prep
- Egg Free