Maple-Glazed Squash and Sausages | Canadian Living
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.
Ingredients
- 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
- 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
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