To begin, preheat your oven to 375 degrees.

Line two baking sheets with parchment paper or a silpat.

In a small bowl, combine 2 tablespoons each of the honey and the extra virgin olive oil, along with the cinnamon, salt and black pepper. Whisk it together.

Place the sliced sweet potatoes inside a gallon sized zip-lock bag and pour the mixture into he bag. Seal the bag closed and shake it well to coat the sweet potatoes.

Lay the sweet potatoes out on one of the baking sheets. Set it aside for a moment.

In a small dish, combine the remaining honey and oil. Whisk it together.

Place the cut baby squash and sausages in a large zip-lock bag. You can just re-use the one you used for the sweet potatoes if you like.

Pour in the honey and oil mixture, close the bag and shake to coat. Spread the squash and sausages out on the second baking sheet.

Sprinkle the creole seasoning all over the top of the sausages and squash.

Place both of the baking sheets in the oven and bake for 3-35 minutes or until everything is cooked and the sweet potatoes are tender, turning the sweet potatoes over with a spatula half way through the cooking time.

Enjoy!