Simple Roasted Butternut Squash and Italian Sausage

Simple-Roasted-Butternut-Squash-and-Italian-Sausage-Recipe-Fall-and-Winter-Roasted-Vegetables

Oh how I love roasted vegetables.  Roasted butternut squash is one of my favorites.  I love cooking this sweet vegetable during the fall and winter months.  This recipe includes some of my other roasting favorites, like mushrooms, yellow squash, and carrots.  A little Italian sausage and quick cook couscous finishes this dish off.  Simple, hearty, delicious.

Simple Roasted Butternut Squash and Italian Sausage

Ingredients

  • 1 butternut squash 
  • 1 yellow squash
  • 5-8 carrots (depending on size)
  • 16 ounces baby bella mushrooms
  • 5 Italian sausages
  • 1 package of instant couscous (I used wild mushroom & herb)
  • 4-6 fresh thyme sprigs
  • 3-4 fresh sage sprigs
  • 3-4 fresh rosemary sprigs
  • 1/4 cup olive oil
  • 2-3 tablespoons balsamic vinegar 
  • honey (drizzle)
  • salt & pepper

Directions

  • Pre-heat oven to 350 degrees
  • Peel and cut carrots, butternut squash, and yellow squash
  • Separate leaves and chop 3/4 of fresh thyme, rosemary, and sage sprigs
  • Clean mushrooms and cut into large pieces
  • Cut apple into large thick slices
  • Combine Italian sausage, carrots, butternut squash, yellow squash, 2 tablespoons of the balsamic vinegar, 3/4 of the fresh-cut herbs, and half of the olive oil (if you like your yellow squash a little firm add with mushroom mixture)
  • Lay the vegetable, herb, and oil mixture out on a lightly greased baking sheet
  • Combine remaining olive oil, balsamic vinegar, fresh-cut herbs, and mushrooms
  • Set mushrooms mixture aside in a separate bowl
  • Drizzle both pans with honey and add a few pinches of salt and pepper
  • Top with remaining fresh herbs sprigs
  • Bake Italian sausage and vegetables for 30 minutes
  • Add mushroom mixture and cut apples and bake for another 15 minutes

 

SHOP THE POST



 

A dish like this is really that easy.  It’s truly just cutting up some veggies, add a protein, add some spices, and bake.  You can make this dish your own by substituting some of your favorite vegetables, like sweet potatoes, beets, or parsnips.

Enjoy!  Buen Provecho!

xo, Maria

 

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7 Comments

    • Katie
      December 16, 2015 / 9:13 am

      This was WONDERFUL!!!!!! and what a beautiful dish! We loved this and will be doing it again soon. It was cute. I had my grandsons and was getting this ready. I had it all prepped on the baking dish sitting on top of the stove waiting for the stove to get hot. My youngest grandson, who was only min. from being picked up went into the kitchen, looked at this and said, “I’m sad cuz I can’t eat at your house”.

  1. November 15, 2015 / 10:55 pm

    Pretty, pretty! Love this!

  2. Darcy
    November 16, 2015 / 3:09 pm

    Yum! Looks amazing! We make a dish similar but it is a great idea to add butternut squash.
    http://www.amemoryofus.com

  3. November 18, 2015 / 1:58 pm

    This recipe looks and sounds so delicious. Perfect for the colder nights now that winter is just round the corner. I love roasted butternut squash too! I think a recipe such as this would go down really well on my linkie. It’s called LifeLovingLinkie and I would love it if you popped by and linked up.

    Sally @ Life Loving

  4. November 24, 2015 / 5:49 pm

    This not only looks absolutely beautiful and food styled to perfection that I want to eat it right now but the combination of flavors is a must try. I am pinning all of this to my boards now for future testing. lol Thank you for stopping by LTM and linking up to SWM. I hope to see you again tomorrow for another great round of #sharewithme