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Autumn Veggies and Chicken Sausage

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  • Author: Rebecca Hicks


A delicious recipe that screams fall! Your new favorite lean, clean and green meal with fall vegetables and delicious chicken sausage.


  • 1 medium acorn squash
  • 2 sweet potatoes
  • 4 large carrots
  • 2 chicken sausage links (uncooked)
  • 1 Tbsp olive oil
  • 2 tsp thyme
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper


  1. Preheat oven to 400 degrees.
  2. Peel the carrots and the acorn squash. Chop the squash, potatoes and carrots and toss in the olive oil and spices.
  3. Roast in the oven for 20 minutes, then remove and toss. Place the chicken sausage on the pan and return to the oven.
  4. Bake for another 20 minutes, or until the sausage is cooked.
  5. Slice up the sausage and serve all together!


  • If you choose to use cooked chicken sausage, slice them, then add to the pan in the last 5-10 minutes to warm up.