Description
A comforting fall dish featuring smoky sausage, sweet butternut squash, and crispy Brussels sprouts, all roasted together for a flavorful weeknight dinner.
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 the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Slice the sausage into thick rounds, making several shallow cuts across each piece for a Hasselback look.
- Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle them with olive oil and sprinkle with kosher salt, black pepper, garlic powder, smoked paprika, and thyme. Toss well, then spread everything into an even layer.
- Arrange the sausage pieces throughout the vegetables, sitting them delicately among the cubes of squash and sprouts.
- Roast in the oven for 25 to 30 minutes, stirring the vegetables halfway through, until the butternut squash is tender, the Brussels sprouts are beautifully browned, and the sausage is hot and lightly crisped.
- 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 minced garlic and additional thyme, cooking for 30 seconds before adding the apple cider, Dijon mustard, maple syrup, and apple cider vinegar.
- Simmer the mixture for 4 to 5 minutes, until slightly reduced. Stir in the heavy cream and continue to simmer for 2 to 3 more minutes, until the sauce is creamy.
- Drizzle the creamy apple cider Dijon sauce over the roasted sausage and vegetables. Garnish with fresh thyme or chopped parsley if desired, and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 10g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg