flat-leaf parsley or cilantro, choppedoptional for garnish
Preheat the oven to 400ºF and line 2 rimmed sheet pans with parchment paper.
Cut the ends off the acorn squash and prop it up on your cutting board. Slice it down the middle lengthwise and remove the seeds. Cut the squash into 1-inch “smiles” by placing the flat part on your cutting board and cutting it horizontally. Toss with lots of olive oil, sprinkle with salt, and arrange over the two baking sheets.
Toss the baby potatoes with olive oil and add to both baking sheets with the squash.
Nestle the wedges of red onion randomly in between the squash where there is space (this keeps the onion wedges intact) and drizzle with a bit more olive oil.
Pierce the sausages a few times with a sharp knife and place on the baking sheets, in between the vegetables. Drizzle each sausage with a little olive oil.
Juice the lemon over the vegetables and sausages, then sprinkle the oregano over them.
Toss the kale with a bit of olive oil (so each piece is coated) and a sprinkle of salt and freshly ground black pepper and set aside.
Roast the vegetables and sausages in the oven for 30 to 45 minutes, flipping once. Remove from the oven and place the kale on top of the baking sheet. Roast for another 10 minutes, or until everything is starting to crisp up and get golden brown. Drizzle with additional olive oil and garnish with parsley or cilantro and serve
Adapted with permission from Lemon, Love & Olive Oil by Mina StoneThe original recipe does not give a measurement for olive oil, so we used 1 tablespoon, however feel free to use as much as you'd like.We also adapted this recipe to use two sheet pans rather than one.See blog post for more recipe notes and modifications.This recipe serves 4-6