ingredient..
4 servings
3 1/2 cups peeled and cubed butternut squash
1 lb. Brussels sprouts, trimmed and halved (~12 ounces after trimming)
1/2 red onion, cut into chunks
12 ounces (4 links) fully cooked chicken sausage (I use @applegate Sweet Italian or Chicken & Apple), sliced on a bias into 1/4-inch pieces
3 Tbsp. extra-virgin olive oil
2 Tbsp. maple syrup
1 Tbsp. finely chopped fresh rosemary
3/4 tsp. kosher salt
1/2 tsp. black pepper
Suggested for serving: cooked quinoa and arugula
Balsamic Tahini
3 Tbsp. tahini (I use @soomfoods)
3 Tbsp. balsamic vinegar
1/2 tsp. garlic powder
1/4 tsp. each kosher salt and black pepper
2 to 3 Tbsp. water
Preheat oven to 425ºF. Combine butternut squash, Brussels, red onion, and chicken sausage on a large rimmed baking sheet. In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper; whisk well. Pour mixture over sausage and veggies; toss well to coat. Bake for 30 to 35 minutes, tossing once after 20 minutes.
Meanwhile, prepare balsamic-tahini by combining all dressing ingredients (except water) in a small bowl or glass jar. Gradually whisk in water in 1 Tablespoon increments until the dressing is smooth and creamy.
Drizzle half of balsamic-tahini over sheet pan mixture once baked. Serve chicken sausage and vegetable mixture over quinoa and arugula, and drizzle with remaining balsamic-tahini. Garnish with extra cracked black pepper.