Maple-mustard Glazed Chicken Sausage & Butternut Squash Sheet Pan

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 3/4-inch pieces to equal 4 cups. Trim the 1 lb of Brussels sprouts and cut them in half lengthwise. Slice the 1 medium red onion into 1-inch thick wedges.

In a small bowl, whisk together the glaze ingredients: 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp whole grain mustard, 1 tsp dried thyme, 1/2 tsp dried sage, 3/4 tsp salt, and 1/2 tsp black pepper.

Place the squash, Brussels sprouts, and red onion on a large, rimmed baking sheet. Drizzle with two-thirds of the prepared glaze and toss well to coat. Spread the vegetables in a single layer. Roast for 20 minutes.

While vegetables roast, slice the 12 oz of chicken apple sausage into 1/2-inch thick rounds and core/chop the 2 Honeycrisp apples into 1-inch chunks.

Remove the pan from the oven. Add the sausage slices and apple chunks to the pan. Drizzle with the remaining glaze and toss gently. Scatter the 1/3 cup pecan halves over the top.

Return to the oven and roast for an additional 15 minutes, or until vegetables are tender and sausage is browned. Immediately upon removing from the oven, sprinkle the 1/4 cup dried cranberries over the hot pan so they plump slightly before serving.