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Preheat oven to 425ºF.Combine butternut squash, Brussels sprouts, red onion, and chicken sausage on a large rimmed baking sheet.In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper; whisk well. Pour mixture over sausage and veggies; toss well to coat. Bake for 30 to 35 minutes, tossing once after 20 minutes, until the vegetables are tender and everything is caramelized.
Meanwhile, prepare Balsamic-Tahini by combining tahini, balsamic vinegar, garlic powder, salt, and pepper in a small bowl or glass jar. Gradually whisk in water in 1 Tablespoon increments until the dressing is smooth and creamy.
Drizzle half of Balsamic-Tahini over sheet pan mixture once baked. Serve chicken sausage and vegetable mixture over quinoa and arugula, and drizzle with remaining Balsamic-Tahini. Garnish with extra cracked black pepper.