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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.
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
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