Autumn Sausage Dinner with Roasted Veggies

This easy and tasty Fall-inspired dinner features roasted vegetables (Butternut Squash and Brussels Sprouts) and sausage (you can use smoked, cajun, andouille, or any other favorite sausage). Only 3 main ingredients in this simple yet comforting Autumn dish. Perfect for meal prep and busy family weeknights! It’s always nice to have easy dinners in your recipe rotation that use minimal ingredients and can be made ahead. This is one of those recipes! There are only 3 main ingredients (excluding olive oil and seasonings): sausage (I used andouille), roasted Brussels sprouts, and roasted butternut squash. This easy and delicious meal can be prepared any night of the week for your family and friends. You can also make it for the Fall and Winter holidays.

Ingredients:
Roasted Butternut Squash:
3 cups butternut squash peeled, seeded, cubed
1 tablespoon olive oil
salt and pepper to taste

Roasted Brussels Sprouts:
12 oz Brussels sprouts
2 tablespoons olive oil
salt and pepper to taste

Sausage:
1 tablespoon olive oil
12 oz cooked sausage such as Cajun sausage, andouille sausage, or smoked sausage
salt and pepper to taste
smoked paprika to taste
fresh thyme to taste

Roast Butternut Squash:
Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed. Here is a very detailed recipe on how to peel, seed, cube, and roast butternut squash. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven. You can roast Brussels sprouts on the same baking sheet (if large enough) and at the same time as butternut squash.

Roast Brussels Sprouts:
Preheat oven to 400F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half. In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding. Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from oven.

Sausage:
While you roast the veggies, proceed with the rest of the recipe. Heat 1 tablespoon olive oil in a large, high-sided cast-iron skillet (or stainless steel) on medium heat. Slice cooked sausage into coins and add to the skillet. Cook on medium heat in a cast-iron skillet for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Add roasted butternut squash, roasted Brussels sprouts, and fresh snipped thyme to the skillet with cooked sausage. Mix everything to coat the veggies with juices from the sausage. Season with more salt and pepper, and a small amount of smoked paprika (you don’t need to use much), if desired.

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