This is one of those "recipes" that is not really a recipe, but that may be helpful for anyone who doesn't just naturally throw things together.
I love the combination of bacon, butternut squash, and brussels sprouts [I originally discovered this combination HERE], but had no bacon in my fridge or freezer. I do, however, have a bunch of ground pork so I decided to make some Pork Breakfast Sausage and liked the way that this turned out.
Here's what I did for tonight's meal:
1lb Pork Breakfast Sausage
3lbs Butternut Squash, peeled, seeded, and cubed
2lbs Brussels Sprouts, trimmed
The squash and the sprouts should be the same size, so keep that in mind when cutting/trimming.
- Preheat oven to 350F.
- Heat a large pan over medium-high heat.
- Add the sausage to the heated pan and cook until browned; break up the sausage as it cooks.
- On a rimmed baking sheet, toss the sprouts, squash, and browned sausage (add fat from the pan) with 1 T. fat and 1 tsp. smoked sea salt until coated.
- Transfer baking sheet to the oven and roast until veggies are cooked through and browned; about 1-hour, depending on size of veggies.