Description
A comforting one pan dish featuring juicy sausage, roasted butternut squash, and tender Brussels sprouts, perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 pound of sausage (Italian or your choice)
- 1 medium butternut squash, peeled and cubed
- 1 pound of Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and paprika, until evenly coated.
- Spread the vegetables evenly in a large baking dish.
- Cut the sausage into pieces and scatter them over the vegetables.
- Roast in the preheated oven for about 25-30 minutes, until the vegetables are tender and the sausage is cooked through.
- Stir halfway through for even cooking, allowing all those flavors to blend beautifully.
- Garnish with fresh parsley before serving for an inviting touch.
Notes
You can prepare the veggies and sausage a day ahead for a quick weeknight dinner. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg