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)
STEP-1
Preheat oven to 425 degrees F.
STEP-2
Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl.
STEP-3
Spread on a large rimmed baking sheet.
STEP-4
Roast for 10 minutes.
STEP-5
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.