Ingredients
Method
- Preheat your oven to 400°F.
- Place the butternut squash cubes in a microwave-safe bowl and microwave for 2 minutes to partially soften (it should still be firm, not fully cooked).
- Add the partially cooked squash, bell pepper, zucchini, red onion, and sliced kielbasa to a large mixing bowl.
- Drizzle the olive oil over the ingredients, then sprinkle with dried thyme, smoked paprika, garlic salt, and black pepper.
- Toss everything together until each piece is evenly coated with oil and spices.
- Lightly brush a rimmed baking sheet with olive oil (or line with parchment paper if preferred).
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through if desired.
Nutrition
Notes
For a spicier kick, add a pinch of cayenne or red pepper flakes. Swap kielbasa with chicken or turkey sausage for a lighter option. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 5-7 minutes to restore crispness. If you don't have butternut squash, try sweet potatoes or carrots. Serve over rice, quinoa, or with crusty bread to soak up the juices. For extra color, use a mix of bell peppers like red, yellow, and orange.
