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Roasted Sausages with Cabbage and Squash
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
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