Sheet Pan Squash & Merguez Sausages

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Preheat oven to 425°F; line baking sheet with parchment paper.

Arrange squash and onion in single layer on prepared baking sheet. Drizzle with olive oil and sprinkle with cumin. Season with salt and pepper; mix well. Arrange sausages among vegetables and bake, turning halfway through cooking time, until squash is tender and sausages are golden, 15 to 20 minutes.

Garnish with arugula and serve with Garlic Sauce.

Garlic Sauce

In small bowl, combine 1/4 cup plain Balkan-style yogurt, 2 tbsp light mayonnaise, 2 tsp olive oil, 1 small clove garlic, finely chopped; season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/3 cup.

Nutritional facts PER SERVING (WITH 4 TSP SAUCE): about

  • Iron 2.8 mg
  • Fibre 4 g
  • Sodium 1000 mg
  • Sugars 6 g
  • Protein 17 g
  • Calories 550
  • Total fat 43 g
  • Cholesterol 70 mg
  • Saturated fat 14 g
  • Total carbohydrate 24 g
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Lunch & Dinner

Sheet Pan Squash & Merguez Sausages