Name: Roasted Autumn Vegetables & Chicken Sausage
Cook time: 15 min
Total time: 45 min
Ingredients: 1 20-ounce package cubed peeled butternut squash (see Tip); 1 pound Brussels sprouts, trimmed and halved (or quartered if large); 1 large red onion, halved and thickly sliced (1/2-inch); 4 cloves garlic, minced; 3 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried; 1 tablespoon chopped fresh sage or 1 teaspoon dried; 0.25 teaspoon salt; 0.5 teaspoon ground pepper; 4 links cooked chicken sausage (12 ounces)

Roasted Autumn Vegetables & Chicken Sausage

4.4

(5)

5 Reviews

Butternut squash, Brussels sprouts, garlic and sausage all roast on one sheet pan in this super-easy dinner. We're partial to the flavor of chicken-apple sausage, but you can pick whatever variety of chicken sausage you prefer. Serve with crusty bread and a dollop of whole-grain mustard.

EatingWell Test Kitchen

Updated on June 19, 2020

roasted autumn vegetables & chicken sausage for two — Photo: Karla Conrad

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

1 20-ounce package cubed peeled butternut squash (see Tip)
1 pound Brussels sprouts, trimmed and halved (or quartered if large)
1 large red onion, halved and thickly sliced (1/2-inch)
4 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh sage or 1 teaspoon dried
¼ teaspoon salt
½ teaspoon ground pepper
4 links cooked chicken sausage (12 ounces)

Directions

Preheat oven to 425 degrees F.
Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
Stir the vegetables and place sausages on the pan. Continue roasting, stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.

Tips

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts (per serving)

334	Calories
16g	Fat
34g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 334
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 8g	27%
Total Sugars 8g
Protein 18g	35%
Total Fat 16g	21%
Saturated Fat 2g	8%
Cholesterol 60mg	20%
Vitamin A 15866IU	317%
Vitamin C 120mg	134%
Folate 108mcg	27%
Sodium 599mg	26%
Calcium 131mg	10%
Iron 3mg	14%
Magnesium 78mg	19%
Potassium 972mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.