Sheet Pan Pork Sausages with Roasted Apple and Delicata Squash with Maple Dijon Vinaigrette

• Heat the oven to 425°F
• Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons 
• Peel the onion and cut into ½-inch-thick wedges
• Strip the sage leaves from the stems; coarsely chop the leaves
• Core and cut the apple into 1-inch pieces
• On one end of a sheet pan, toss the squash and onion with the sage and 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer
• Prep the sausages. Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired. On the other end of the sheet pan, place the sausages
• Roast until the vegetables start to soften and the sausages are browned but not yet cooked through, 10 to 12 minutes
• Remove the pan(s) from the oven
• Add the apple to the vegetables and toss together, then turn the sausages
• Rotate the pan(s) and continue roasting until the vegetables and apple are tender and the sausages are cooked through, 10 to 15 minutes longer
• Transfer the sausages to a cutting board to rest for 5 minutes, then cut on the diagonal into 1-inch-thick slices and return to the pan
• Add the vinaigrette to the sausages and vegetables, season to taste with salt and pepper, and toss to coat
• Trim the root end from the frisée; coarsely chop the leaves
• In a medium bowl, toss together the frisée and 2 to 3 teaspoons oil. Season to taste with salt and pepper
• Transfer the frisée salad to individual plates. Top with the sausages, vegetables, and apple and serve

Maple Dijon Vinaigrette Dressing

• 1/2 cup olive oil (I use avocado oil)
• 1/4 cup maple syrup
• 1/4 cup white wine vinegar
• 1/4 cup Dijon mustard(I use one that is smooth, rather than grainy)
• 1 tsp garlic powder
• Salt + pepper, to taste

• Combine all dressing ingredients into a jar with a lid or in a small bowl. Shake or whisk to combine, adjusting seasonings to taste.