Chicken Sausage Squash Kale Sheet-Pan Plates

Ingredients

• 12 oz fully cooked chicken sausage, sliced into coins
• 4 cups peeled butternut squash cubes
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 packed cups chopped kale
• 1 tablespoon lemon juice
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 2 tablespoons pumpkin seeds

Method

1. Heat oven to 425 F and line a sheet pan with parchment.
2. Toss squash, onion, bell pepper, olive oil, paprika, garlic powder, thyme, salt, and pepper on the pan.
3. Roast for 18 minutes, then add sliced chicken sausage and roast 10-12 minutes more.
4. Massage kale with lemon juice, then scatter it over the hot pan for the last 3 minutes.
5. Stir Greek yogurt, Dijon, and water into a quick drizzle.
6. Serve in bowls or plates with pumpkin seeds and the yogurt drizzle.