Description
A comforting and hearty dish featuring roasted sausage, butternut squash, and Brussels sprouts, perfect for autumn and quick weeknight dinners.
Ingredients
Scale
- 1 ½ pounds fully cooked smoked sausage, chicken sausage, or kielbasa
- 4 cups butternut squash, peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ½ cup apple cider
- ⅓ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh thyme or chopped parsley, optional for garnish
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Slice the sausage into thick rounds.
- Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and thyme. Toss well and spread everything into an even layer.
- Arrange the sliced sausage pieces throughout the vegetables.
- Roast for 25 to 30 minutes, stirring the vegetables halfway through cooking, until the squash is tender and the Brussels sprouts are browned.
- Melt the butter in a small saucepan over medium heat.
- Add the minced shallot and cook for 2 to 3 minutes until softened.
- Stir in the garlic and thyme, cooking for an additional 30 seconds.
- Add apple cider, Dijon mustard, maple syrup, and apple cider vinegar to the mix.
- Simmer for 4 to 5 minutes until slightly reduced.
- Stir in the heavy cream and simmer for another 2 to 3 minutes until creamy.
- Drizzle the sauce generously over the roasted sausage and vegetables and garnish with fresh thyme or parsley if desired.
Notes
For extra flavor, feel free to customize with your favorite sausages or seasonal vegetables. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 9g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg