Roasted Fall Vegetable & Italian Sausage Sheet Pan Meal

butternut squash (trimmed, scraped of seeds, and sliced into 3/4-inch cubes)

fresh Brussels sprouts (trimmed, and left whole, halved, or quartered, depending on size, to about 3/4 of an inch in size.)

olive oil

kosher salt

sweet Italian sausage links (pierced several times with a sharp knife)

medium yellow or red cooking onions (trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point)

to 3/4 teaspoon crushed red pepper flakes (according to heat tolerance)

freshly ground black pepper