Where did summer go? It has got to be an age thing; I swear when we were kids summer was forever, we crammed so much stuff and a lot of nothing into those 2 school free months.  We had an awesome pool in the backyard for several years of my childhood and I spent most of my time in the pool with my family and friends playing for hours on end. We had some amazing pool parties, I recall in 5^th grade I was in an open concept classroom that housed two 5^th grade classes we took a school field trip to my house for a BBQ and a pool party. Fun times but where am I going with this? Oh yeah time flies by as you age and Fall has arrived here in New Hampshire with its beautiful color, cold mornings and brisk evenings.

My kitchen has been turning out some heartier meals of late; another Fall thing. And also using up some of the last vegetables and herbs from my garden. Though I still have a few things out there; garden time is coming to an end. This weekend I have GOT to get my garlic in, every weekend has been jammed packed with so many things happening but I am determined to get the garlic in the ground, it would be a shame for us to not have fresh garlic come early summer.

I found a recipe in a magazine that combined roasted vegetables and sausage.  I LOVE roasted veggies and I am a little obsessed with sweet Italian sausage, I usually buy a couple of packages; freeze them individually and then put them in a freezer bag, so easy to just grab what you need or want in my case. I use them in marinara sauce instead of hamburger, as a star in other dishes and sometimes we just grill them; cut them up serve as an appetizer with various kinds of mustard.

This is also a sheet-pan supper which I find brilliant; less dishes are always a welcome in my house; my poor dishwasher has been used and abused over the years; but still going strong.

Roasted Autumn Vegetable & Sausage

Butternut squash peeled and cubed
Brussel sprouts, halved and trimmed, quarter the larger ones
1 Large red onion, halved and sliced thick (mine was too small)
4 Garlic cloves, minced
3 Tbs Extra virgin olive oil
T Tbs Chopped fresh rosemary or 1 tsp dried
1 Tbs Chopped fresh sage or 1 tsp dried
Kosher salt
Fresh cracked black pepper
4 or more Sweet Italian sausage – or whatever you like hot, chicken use your go to

Preheat oven to 425’F

In a large bowl put everything except the sausage and stir to combine. Spread on a large rimmed baking sheet, roast for 10-15 minutes.

Stir the veggies and place the sausages on top of the veggies. Back in the oven to roast for another 20-25 minutes, make sure to stir a couple of times so everything gets a little brown.

Serve and enjoy!

Adapted from eating well magazine