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Autumn Sausage Dinner with Roasted Veggies

Cozy Autumn Sausage Dinner with Roasted Veggies Delight

Savor the flavors of autumn with this delightful Autumn Sausage Dinner with Roasted Veggies recipe featuring butternut squash and Brussels sprouts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 medium Butternut squash adds a creamy sweetness; substitute with sweet potatoes for a different taste
  • 1 pound Brussels sprouts impart a slight bitterness; broccoli or green beans work as substitutes
For the Sausage
  • 1 pound Sausage choose from smoked, cajun, or andouille varieties for diverse flavors
For Roasting
  • 3 tablespoons Olive oil essential for roasting and flavor enhancement
  • 1 teaspoon Salt crucial for seasoning; adjust to your preference
  • 1 teaspoon Pepper enhances the overall flavor; feel free to add more if you like a kick!
For Seasoning
  • 1 teaspoon Smoked paprika lends a smoky note; substitute with regular paprika if needed
  • 1 tablespoon Fresh thyme adds an aromatic herbal note; use dried thyme at a lesser quantity as a backup

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Mixing bowl
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into bite-sized pieces.
  2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet.
  3. Roast the squash for about 30 minutes, stirring halfway through.
  4. Trim and halve the Brussels sprouts, toss them with olive oil, salt, and pepper, and set aside.
  5. After 15 minutes of roasting the squash, add the Brussels sprouts to the baking sheet and roast for another 20-30 minutes.
  6. In a skillet, heat olive oil over medium heat and add the sliced sausage. Cook until browned, about 5 minutes on one side and 3 minutes after flipping.
  7. Combine the roasted butternut squash and Brussels sprouts with the cooked sausage in the skillet, mixing gently.
  8. Serve warm on a platter, garnished with fresh thyme if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 700IUVitamin C: 90mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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