1poundbutternut squashtrimmed, scraped of seeds, and sliced into 3/4-inch cubes
1poundfresh Brussels sproutstrimmed, and left whole, halved, or quartered, depending on size, to about 3/4 of an inch in size.
2tablespoonsolive oil
1teaspoonkosher salt
1poundsweet Italian sausage linkspierced several times with a sharp knife
2medium yellow or red cooking onionstrimmed, peeled, and cut into wedges that are 1-inch at their thickest/point
1/4to 3/4 teaspoon crushed red pepper flakesaccording to heat tolerance
freshly ground black pepper to taste
Instructions
Preheat oven to 400°F.
Toss the butternut squash and Brussels sprouts pieces with the olive oil and salt. Spread it out on a sheet pan and nestle the sweet Italian sausage links among the vegetables. Distribute the onion wedges evenly around the pan. Roast for 30 to 45 minutes, turning the sausages after about 15 minutes, or until the vegetables are tender and the sausages are beginning to brown in places.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.