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Spicy Sausage Brussels Sprouts and Butternut Squash Foil Packets

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

An easy fall foil packet dinner made with spicy chicken Andouille sausage, brussels sprouts and butternut squash. It’s the perfect balance of spicy, smoky and sweet from Reynolds Wrap Ambassador, Skinnytaste.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds Wrap® Heavy Duty Aluminum Foil is made strong to handle hearty meals and packets on the grill.

Ingredients

  • 4 links (12 oz) cooked Spicy Chicken Andouille Sausage, sliced 3/4-inch
  • 3/4 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 16 ounces Brussels sprouts, halved
  • 12 ounces butternut squash, peeled and diced 3/4-inch
  • 4 sprigs fresh thyme
  • Fresh black pepper, to taste
  • Reynolds Wrap® Heavy Duty Aluminum Foil

Directions

Step 1

Preheat oven to 425°F.

Step 2

Make foil packets. Tear off two 18” sheets of Reynolds Wrap® Heavy Duty Aluminum Foil. Divide the sausage and vegetables, about 2 cups each between 4 foil packets. Bring up the long sides of the foil, so the ends meet over the food.

Step 3

Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.

Step 4

Bake 25 minutes, or until the vegetables are tender.

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