Roasted Fall Veggies and Sausage

3 sweet potatoes, chopped

1 acorn, butternut, or kabocha squash, peeled and chopped

2 apples, chopped

1 large yellow onion, peeled and roughly chopped

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried rosemary

extra virgin olive oil

coarse salt

black pepper

2 16-oz packages cooked sausage or kielbasa

Preheat the oven to 425.  Place vegetables and apples on cookie sheet and drizzle with olive oil, salt, pepper, oregano, rosemary, and garlic.  Toss to combine.  Place half the vegetables on another cookie sheet if necessary so they are in a single layer.  Roast for 20-35 minutes, until golden brown.  Sprinkle with more salt and pepper right out of the oven.  Allow vegetables to cool on cookie sheet. 

Meanwhile, slice sausage into bite-size rounds.  Brown in large skillet until golden all over, stirring frequently. 

Serve vegetables with sausage scattered on top.