Name: Hasselback Sausage with Maple-Roasted Apples, Veggies & Couscous
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; 1 ½ small butternut squash; 710 ml chicken or vegetable broth; 3 Gala apples; 6 pork sausages; 3 shallots; 1 ½ cups whole wheat couscous; black pepper; extra virgin olive oil; pure maple syrup; salt

Hasselback Sausage with Maple-Roasted Apples, Veggies & CouscousHasselback Sausage with Maple-Roasted Apples, Veggies & Couscous — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

1 ½ small butternut squash

710 ml chicken or vegetable broth

3 Gala apples

6 pork sausages

3 shallots

1 ½ cups whole wheat couscous

black pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim ends and peel each squash; halve lengthwise, scrape out seeds, and cut the flesh into 1-inch cubes. Divide between two baking sheet pans.

Trim Brussels sprouts and halve lengthwise; add to the baking sheets with the squash.

Quarter and core apples, then slice each quarter into wedges; add to the baking sheets.

Peel, trim, and quarter shallots lengthwise. Add to the baking sheets, keeping the quarters intact.

Drizzle maple syrup and oil over the apple and veggies. Season with salt and pepper, toss to combine, then spread out in an even layer.

To hasselback the sausages, thinly slice each sausage crosswise, stopping ½-inch before the bottom (be careful not to slice all the way through).

Place sausages, cut-side up, on the baking sheets, nestling them into the apple and veggies.

Place baking sheets in the oven and bake until apple and veggies are tender and sausages are cooked through, about 25 minutes. Remove from oven.

Meanwhile, in a medium saucepan, bring broth to a boil. Remove from heat, add couscous and salt, and stir to combine; cover and let stand for 10 minutes. Fluff with a fork.

To serve, divide apples, veggies, sausages, and couscous between plates. Enjoy!

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