roasted squash, sausage and apple one pan dinner

INGREDIENTS

1 tbsp

sherry vinegar

1 tbsp

pure maple syrup, dark or amber

2 tsp

Dijon mustard

medium-small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (1 ½ to 2 pounds)

2 tbsp

extra-virgin olive oil

1 tsp

smoked paprika

3/4 tsp

salt

1/4 tsp

ground nutmeg

Freshly ground pepper,

small apples, cored and cut into 1 ½-inch chunks

links chicken apple sausages, sliced

4 cups

finely shredded kale