Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper. Peel, seed, and cube the butternut squash into bite-sized pieces. In a bowl, toss the squash with olive oil, salt, and pepper until evenly coated. Spread it out in a single layer on the baking sheet and roast for about 30 minutes, or until it's tender and lightly caramelized, stirring halfway through.

While the squash is roasting, prepare the Brussels sprouts by trimming their ends, peeling away any damaged leaves, and halving them. In a separate bowl, mix the halved sprouts with olive oil, salt, and pepper, ensuring they are well-coated. If you have space, add them to the same baking sheet after the squash has roasted for about 10 minutes. Roast together for 20-30 minutes until soft and golden brown.

In a large skillet, heat a drizzle of olive oil over medium heat. Add your choice of sausage, sliced into rounds or half-moons, and cook for about 5 minutes on one side without stirring until browned. Flip the sausage pieces and continue cooking for an additional 3 minutes, or until they are thoroughly cooked and have a nice sear, releasing their savory juices.

Once both the roasted butternut squash and Brussels sprouts are ready, carefully add them to the skillet with the sausage. Gently stir everything together, allowing the vegetables to absorb the flavorful sausage juices. Season the mixture with additional salt, pepper, and a sprinkle of smoked paprika to enhance the warmth of your Autumn Sausage Dinner with Roasted Veggies.

Transfer the combined mixture to a serving platter or individual bowls. This comforting Autumn Sausage Dinner with Roasted Veggies can be served warm as a standalone meal or alongside your favorite salad.