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!
Fall dinner with sausage and roasted veggies
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 (Thanksgiving and Christmas). My other Fall-inspired dinner favorites include sausage stuffed butternut squash and creamy pumpkin gnocchi with spinach and sausage.
What makes this recipe work
- Sausage and butternut squash is a delicious flavor combo made only better with the addition of Brussels sprouts. It's my new favorite Autumn comfort food!
- Super simple. Only 3 main ingredients!
- Perfect for meal prep. It can be made up to 3 days in advance and keeps well refrigerated.
- Nutritionwise, this recipe is rich in protein and fiber and is gluten-free.
- It's a perfect Fall dinner that uses seasonal produce. It's also a great recipe to make for Thanksgiving or Christmas.
- This flexible recipe can be adjusted to whatever you have available. Use your favorite sausage (pork sausage or chicken sausage) and whatever veggies you like (butternut squash, sweet potatoes, bell peppers, Brussels sprouts, broccoli, asparagus, etc.)
What kind of sausage to use
- Pre-cooked sausage. Use smoked sausage, andouille sausage, or cajun sausage. The key is to use a flavored sausage that has already been pre-cooked. I used pre-cooked andouille sausage in this recipe.
- Italian sausage links. This is a great recipe to use for spicy, mild, or sweet Italian sausage. Make sure it's completely cooked through before using it in this recipe.
- Chicken sausage is another tasty ingredient.
- Crumbled sausage. You can also use crumbled sausage. Make sure to completely cook it through before using it in this recipe.
- Make it vegan by using plant-based sausage such as the Beyond sausage brand.
Variations and recipe notes
- Veggies. A variety of vegetables can be used. In addition to Autumn veggies (Butternut squash and Brussels sprouts), you can add whatever veggies you like. This includes mushrooms, onions, broccoli, cauliflower, carrots, sugar snap peas, green beans, asparagus, sweet potatoes, and regular potatoes.
- Add-ins. You can add rice, pasta, orzo, couscous, cauliflower rice, or quinoa.
- Use fresh thyme. I used ¼ of an ounce - or just a few sprigs of fresh thyme. You don't need much. I would not recommend using dried thyme. But if you do use it, use a much smaller quantity.
Storage and reheating tips
Because this Autumn sausage dinner does not use any cream or cheese, this recipe is very easy to store and reheat. You can also easily make this ahead.
- Fridge. Store cooked sausage and veggies in an airtight container in the refrigerator for up to 4 days.
- Freezer. Freeze it in an airtight container for up to 2 months.
- Reheat in the microwave oven. Reheat the refrigerated sausage with butternut squash and Brussels sprouts in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat for 2 or 3 minutes. Add a small amount of olive oil when reheating to prevent veggies and sausage from sticking to the bottom of the pan.
What to serve with it
Sausage with roasted veggies (butternut squash and Brussels sprouts) is a complete Fall dinner all on its own and doesn't require any side dishes. If you'd like to elevate it, here are some ideas:
- Rice. Use jasmine rice, flavored rice, and even cauliflower rice as a side dish.
- Quinoa. Prepare a small serving of quinoa and mix together with sausage and veggies.
- Potatoes. Roasted or mashed potatoes will pair well with this dish.
- Bread. Serve this easy recipe with something equally simple, such as a slice of store-bought, warm Italian bread, garlic bread, or olive bread loaf.
- Simple salad. I would suggest a basic spinach or arugula salad, probably sprinkled with toasted nuts, a small amount of shredded Parmesan or crumbled goat cheese, and dressed with your favorite salad dressing!
Other Autumn dinners you might like
- Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
- Autumn Chicken Dinner with Roasted Vegetables
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Creamy Butternut Squash Gnocchi
Autumn Sausage Dinner with Roasted Veggies (Butternut Squash and Brussels Sprouts)
Roasted Butternut Squash
- 3 cups butternut squash peeled, seeded, cubed
- 1 tablespoon olive oil
- salt and pepper
Roasted Brussels sprouts
- 12 oz Brussels sprouts
- 2 tablespoons olive oil
- salt and pepper
- 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 400 F. 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.
- 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.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Always delicious looking and tastes amazing. Great presentation, too!
Rick, thank you! 🙂
I wonder I could sub for Brussels? Why wife doesn't like them.
Chopped asparagus, green beans, or broccoli!
I made this recipe last night and loved it! I'm not eating pasta to reduce carbs and always looking for good vegetable with protein recipes! This one fit the bill!
Irene, I am glad you found this recipe useful! Thank you for the comment and the 5-stars! 🙂
I did this with carrot slices instead of butternut squash and it was amazing!
Glad this worked with carrots!
This looks amazing!
I mentioned it to my husband but he doesn't like brussel sprouts due to some bad experiences. I'm pretty new to cooking these things and still have a lot to learn.
Our veggie choices ended up being butternut squash, onion, broccoli, and golden potatoes with some orzo. (i know these all have very different cook times and was wondering if i could get some pointers?)
Cheryl, those are great veggies to use instead of Brussels sprouts. Here are my thoughts on this:
Broccoli would roast in the oven in a very similar way to Brussels sprouts, so no change there. You can even sprinkle some cheese over broccoli when roasting as in this recipe:
Golden potatoes would roast in the same way as Brussels sprouts, as long as you chop them up into cubes.
Roasted onions might be done faster.
Orzo sounds amazing as an addition!