Tangy mustard, sweet maple syrup and robust rosemary make the perfect flavour combination for baked squash wedges. To add a little kick, use spicy Italian sausages instead of the mild ones.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1 kabocha squash peeled, seeded and cut in 1-inch (2.5 cm) thick wedges
- 2 teaspoons olive oil
- pinch each salt and pepper
- 4 mild Italian sausages (about 450 g)
- 2 tablespoons chopped fresh parsley
MethodWhisk together mustard, maple syrup, vinegar and rosemary; set aside. On greased rimmed baking sheet, toss together squash, half of the oil and the salt and pepper. Roast in 425 F (220 C) oven for 15 minutes.
Meanwhile, in skillet, heat remaining oil over medium heat; cook sausages until browned, about 3 minutes per side. Place on baking sheet beside squash. Brush squash with half of the maple mixture; turn. Brush remaining maple mixture over sausages and squash.
Roast until squash is tender and juices run clear when sausage is pierced, about 10 minutes. Sprinkle with parsley.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 817 mg
- Sugars 6 g
- Protein 18 g
- Calories 303.0
- Total fat 19 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 17 g
- Iron 16.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 20.0