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Autumn Sausage Dinner with Roasted Veggies

Autumn Sausage Dinner with Roasted Veggies for Cozy Nights

Enjoy a hearty and uncomplicated Autumn Sausage Dinner with Roasted Veggies, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 3 cups Butternut Squash Creates a sweet, creamy base.
  • 12 oz Brussels Sprouts Packed with nutrients.
For the Sausage
  • 12 oz Cooked Sausage (Andouille or Cajun) Flavor powerhouse, adds deep smoky notes.
For the Cooking
  • 4 tablespoons Olive Oil A must for roasting.
  • Salt and Pepper To taste.
  • Smoked Paprika To taste.
  • Fresh Thyme To taste.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Peel, seed, and cube the butternut squash into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread seasoned squash on a parchment-lined baking sheet and roast for about 30 minutes.
  4. Trim and halve the Brussels sprouts. Toss with 1 tablespoon olive oil, salt, and pepper and add to the baking sheet halfway through roasting the squash.
  5. In a skillet, heat 1 tablespoon of olive oil and brown the sliced sausage for about 5 minutes on one side.
  6. Combine roasted butternut squash and Brussels sprouts with the browned sausage in the skillet, then season to taste.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days. Consider portioning for convenience when freezing.

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