Autumn Sausage Dinner with Roasted Veggies (Butternut Squash and Brussels Sprouts)

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!

Course Main Course

Cuisine American

Keyword fall dinner, sausage and butternut squash

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 466kcal

Author Julia

Ingredients

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

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

US Customary - Metric

Instructions

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.

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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