Easy Peasy Hobo Dinners

I love this recipe because it is SO easy and versatile! I typically follow the recipe to a T the first time I make it and then decide how I would change it for next time. So here, I will give you the basic recipe and and then give you some other ideas on how you can customize this meal to make it your own!!

Ingredients:

1. Precooked Chicken sausage (I used Italian flavored) (typically come in packages of 4 which is perfect for this recipe)
2. 1 lb brussel sprouts
3. 1 med. butternut squash
4. Fresh thyme sprigs
5. Extra virgin olive oil
6. Salt and pepper to taste

You will also need about 4, 18-inch foils sheets.

Directions:

Preheat oven to 425 degrees.

Slice chicken sausages, cut brussel sprouts in half or quarters (depending on their size), and peel and cut butternut squash into one inch cubes (removing seeds from inside). Add all ingredients to a large bowl and toss with 2 tablespoons of extra virgin olive oil. Season with salt and pepper. (My favorite salt to use is Diamond Kosher Salt.)

Place about 2 cups of the mixture onto each foil pack. Add about 2 sprigs of fresh thyme on top of the mixture.

Then, bring the tops togethers and fold over. then fold in either side. Make sure it is folded nice and snuggly so that no moisture leaks. However, be sure it isn’t wrapped so tightly that air will not be able to circulate.

Cook in oven for 25minutes at 425 degrees.

Before opening, make sure the foil is cook enough so you don’t burn yourself!

Make the Recipe Yours!

Choose your favorite flavor of chicken sausage:

There are SO many different flavors! I think any of them would be yummy! You could also make this vegetarian by leaving out the meat!

Choose your favorite veggies:

I think asparagus, broccoli, cauliflower, bell peppers would all be great here! You could also do any type of potato variety. I think baby potatoes would be best. Sweet potatoes would also be good!

Choose your herbs:

I love thyme (and it is convenient because I still have it in my garden. Thyme and rosemary are both cold weather herbs and can last pretty long. Rosemary would be good in this recipe too! And I’m always a fan of adding garlic to anything!