Fall Vegetable and Sausage Skillet (Paleo) (Edit recipe)

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This is an easy one skillet dish that is perfect for a quick meal and extremely nutrient dense. The exact ingredients are somewhat flexible depending on what you have on hand or prefer to eat. You can double the sausage if you want to bump up the protein.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	246
Fat:	10 g
Carbohydrates:	17 g
Protein:	13 g
Cholesterol:	19 g
Sodium:	972 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 3

Ingredients

1 Tbsp Avocado Oil, or olive oil
2 cups Butternut Squash, Cubed
1 whole Russet Potatoes, Cubed
1 cup Brussels Sprouts, Cut ends off and peel off outer leaves
.5 whole Onion, Diced
1 whole Carrots, Sliced
1 whole Bell Pepper, Diced, any color
.5 whole Zucchini, Sliced
2 pieces Mild Italian Sausage, Precooked and sliced
1 tsp Salt
1 tsp Italian Seasoning
.5 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet add ingredients in this order and let cook for 3-4 minutes between additions.
Add oil, butternut squash, potato, and Brussels sprouts, stir and let cook.
Add onion, carrot, and bell pepper, stir and let cook.
Add sausage, stir and let cook.
Add zucchini, salt, seasoning, and pepper. Stir and let cook for 5-7 minutes.
Check various veggies to ensure they are cooked through. If not done cook for a few more minutes.

Notes

You can use a sweet potato in place of the russet if you like. I have also served this with a fried egg on top and my husband and son LOVED it that way too. This recipe can easily be doubled and is perfect for batch cooking and freezing ahead of time.