Retrieved From: Eating Well
This aesthetically pleasing fall dish provides a variety of beautifully colored vegetables that make your mouth water. When the chicken sausage is added, this recipe creates a combination meal that your family is sure to love.
Ingredients:
- 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
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 4 links cooked chicken sausage (12 ounces)
Instructions:
- Preheat oven to 425 °F.
- Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
- 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.
- Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you’ll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.
Nutritional Information
Serving size: 1 ½ cups vegetables and 1 sausage; 334 calories; 16 g fat(2 g sat); 8 g fiber; 34 g carbohydrates; 18 g protein; 108 mcg folate; 60 mg cholesterol; 8 g sugars; 0 g added sugars; 15866 IU vitamin A; 120 mg vitamin C; 131 mg calcium; 3 mg iron; 599 mg sodium; 972 mg potassium