Description
This roasted sausage and butternut squash with Brussels sprouts is a hearty, colorful one-pan dinner, perfectly caramelized and full of cozy fall flavor. It is a simple, flavorful meal with just three main ingredients.
Ingredients
- 12 oz sausage (smoked, Cajun, or andouille), sliced into rounds
- 3 cups butternut squash, peeled and cubed (about 1 medium squash)
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Optional Garnish: Fresh parsley, chopped
- Optional Garnish: Grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place cubed butternut squash and halved Brussels sprouts on the baking sheet. Drizzle with olive oil.
- Season the vegetables with salt, pepper, garlic powder, and Italian seasoning. Toss them well to coat evenly.
- Arrange the sliced sausage among the vegetables on the same baking sheet, spacing everything evenly for even roasting.
- Roast for 25–30 minutes. Stir the ingredients once halfway through the cooking time. Continue roasting until the vegetables are tender and caramelized and the sausage is browned at the edges.
- Sprinkle with chopped parsley or Parmesan before serving. Serve warm as a complete meal or alongside rice or crusty bread.
Notes
- Cook sausage to an internal temperature of 160°F for food safety.
- For extra crispiness, you can broil the tray for 2–3 minutes at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American