Roasted Winter Squash, Sausage, and Brussels Sprouts

Name: Roasted Winter Squash, Sausage, and Brussels Sprouts
Ingredients: 3 cups cubed butternut or other winter squash; 3 cups cubed butternut or other winter squash; 1 pound fresh Brussels sprouts, halved or quartered; 12 to 16 ounces smoked sausage, sliced; ⅓ cup fresh or dried cranberries; ⅓ cup fresh or dried cranberries; 3 tablespoons olive oil; 2 tablespoons maple syrup; 1 teaspoon salt; ¼ teaspoon coarsely ground black pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

For years, I roasted squash and Brussels sprouts as a side dish. Feeling a bit lazy one night about finding a protein to go with them, I tossed in some sliced smoked kielbasa sausage and ended up with an easy sheet-pan supper. Serve it over grits, polenta, or couscous for a heartier meal.

Ingredients

3 cups cubed butternut or other winter squash
1 pound fresh Brussels sprouts, halved or quartered

Supper
Side dish
Winter

Method

Preheat oven to 425°. Line a rimmed baking sheet with nonstick aluminum foil or a silicone baking mat.

Combine squash, sprouts, sausage, and cranberries in a large bowl. Drizzle with olive oil, maple syrup, salt, and pepper, tossing to coat.

Spread in a single layer on