Makes 2 servings.

2 sausages (pork or chicken), sliced into rounds
1/2 white or yellow onion, thinly sliced
3 cups Red Dog broccoli florets
1/2 Red Dog delicata squash, seeds removed and sliced into half moons
5 cloves garlic, minced
3 Tbsp. olive oil
1 Tbsp. grainy mustard
1 tsp. smoked paprika
Salt and pepper, to taste
1/4 cup roasted and salted pumpkin seeds (pepitas)(optional)
Crumbled feta, for serving
Orzo, cooked with butter and broth

Preheat oven to 425 degrees and line sheetpan with parchment paper, foil, or silicone baking mat. Add sausage, onion, broccoli, squash, and garlic to sheetpan. 

In a separate bowl, combine olive oil, mustard, paprika, salt and pepper and stir to combine.  Pour over chicken sausage and veggies and toss to evenly coat everything, using your hands.

Bake for 25-30 minutes, until veggies are tender, tossing halfway, adding pumpkin seeds last 5 minutes of baking. Top with crumbled feta and serve with orzo.