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My favorite fall tradition started when I found myself with a butternut squash, some Brussels sprouts, and sausage one chilly evening. What began as a simple clean-out-the-fridge dinner has become our family's most requested autumn meal. Just three main ingredients come together for pure comfort food magic perfect for busy weeknights.
Why This Recipe Works Magic
After years of complicated recipes I've learned that sometimes simple is best. This dish checks all my boxes - it's naturally gluten-free packed with nutrition and so versatile. I make it for casual weeknight dinners and holiday gatherings alike. The leftovers might even taste better than day one!
Let's Go Shopping
- Sausage: I love using andouille or cajun but any pre-cooked sausage works beautifully here.
- Butternut squash: Look for one with a long neck that's the meatiest part.
- Brussels sprouts: Choose tight bright green heads they'll roast up perfectly.
- Olive oil: Don't skimp here it helps everything caramelize nicely.
- Seasonings: Just salt pepper and fresh thyme from my garden if I have it.
Kitchen Magic Time
- Get That Oven Hot
- First things first crank your oven to 400°F. Line your baking sheet with parchment it makes cleanup a breeze.
- Veggie Time
- Toss those beautiful vegetables with olive oil and seasonings. Spread them out nice and even no crowding!
- Sausage Show
- While the veggies roast slice your sausage into rounds. I love when they get those crispy edges.
- Bringing It Home
- Mix everything together and watch the magic happen. The flavors all mingle together perfectly.
Mix It Up
Sometimes I throw in mushrooms when I have them or swap sweet potatoes for the butternut squash. Want to bulk it up? Add some quick-cooking quinoa or serve over cauliflower rice. My vegetarian friends love it with plant-based sausage too!
Keeping It Fresh
This dish is meal prep heaven! It stays perfect in airtight containers for 4 days in the fridge. If you're planning way ahead freeze portions for up to 2 months. Just add a splash of olive oil when reheating to bring back that fresh-made magic.
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Good For You Too
I love how this recipe sneaks in so much nutrition without trying. You get protein from the sausage tons of fiber from those veggies and it's naturally gluten-free. My kind of healthy comfort food!
Meal Prep Champion
Sunday meal prep just got easier! I often double the recipe portion it out into containers and boom - lunches for the week done. Everything holds up beautifully and reheats like a dream.
Holiday Star
This dish has saved me during countless holiday gatherings. It's fancy enough for Thanksgiving but simple enough for a Tuesday. Plus it frees up oven space since you can make it ahead!
Perfect Pairings
We love this over fluffy jasmine rice or alongside creamy mashed potatoes. For a lighter meal I'll toss together a quick arugula salad with some toasted pecans and goat cheese. Heaven!
Fresh Herb Magic
Fresh thyme makes everything better! Just a few sprigs add such lovely flavor. If you're using dried thyme remember to use less it's more concentrated than fresh.
Make It Your Own
Think of this recipe as a template. Some nights I'll use broccoli instead of Brussels sprouts or sweet potatoes instead of butternut squash. The possibilities are endless!
Plant-Based Power
My vegan daughter taught me how amazing this is with plant-based sausage. Just make sure to season your vegetables well and nobody will miss the meat!
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Leftover Love
Leftovers are a breeze! A quick minute in the microwave works but I prefer reheating in a skillet with a touch of olive oil. It brings back that just-roasted texture.
Weeknight Wonder
On busy nights when I can barely think about cooking this recipe saves the day. Just three main ingredients minimal prep and dinner's ready before the homework is done!
Seasonal Switches
I love switching up the vegetables based on what's in season. Carrots and parsnips work beautifully in winter while summer squash is perfect for warmer months.
Serving Ideas
Sometimes we eat this straight from the pan other times I'll dress it up with crusty bread and a dollop of Greek yogurt. It's always delicious no matter how you serve it!
Crowd Pleaser
Having friends over? This recipe scales up beautifully. Just grab extra baking sheets and roast in batches if needed. It's always a hit at potlucks too!
Feel Good Food
This is what I call feel-good food - satisfying without being heavy packed with nutrients and absolutely delicious. It's the perfect balance of protein veggies and flavor.
Little Extras
Want to make it extra special? Try a drizzle of aged balsamic or a shower of fresh Parmesan. Sometimes I'll add a pinch of red pepper flakes for heat. These little touches take it from great to spectacular!
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Frequently Asked Questions
- → Can I cook everything on one sheet pan?
Yes, if your baking sheet is large enough. Just monitor the Brussels sprouts as they may cook faster than the squash.
- → What type of sausage works best?
Any pre-cooked sausage works well, including cajun, andouille, or smoked sausage. Choose your favorite for desired flavor.
- → Can I prep this ahead?
Yes, you can roast the vegetables ahead and store separately. Combine with freshly cooked sausage when ready to serve.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through.
- → Why cut Brussels sprouts in half?
Halving the sprouts creates more surface area for caramelization and ensures even cooking throughout.
Conclusion
This easy fall dinner combines roasted butternut squash and Brussels sprouts with your choice of sausage. Ready in just over an hour, perfect for meal prep.