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- 1 pound Italian chicken or turkey sausage - 1 medium butternut squash - 2 cups Brussels sprouts - 1 red onion - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - ½ teaspoon red pepper flakes - Salt and pepper - Fresh thyme leaves - Sheet pan - Mixing bowl - Knife and cutting board When I make Sheet Pan Sausage and Butternut Squash, I love the mix of flavors. The sausage adds a nice, savory taste. The butternut squash brings sweetness. Brussels sprouts and red onion add crunch and depth. This dish is colorful and fills the kitchen with a warm smell. For this recipe, you need just a few main items. First, the sausage is the star. You can use Italian chicken or turkey sausage. Both work well. Next is the butternut squash. Make sure it is ripe and firm. The Brussels sprouts should be fresh and trimmed. Finally, a red onion adds a sweet touch. You’ll also want some seasonings. Olive oil makes everything crisp and golden. Smoked paprika gives a nice, smoky flavor. Garlic powder adds depth, and red pepper flakes (if you like heat) spice things up. Don’t forget salt and pepper. Fresh thyme leaves are a lovely garnish. For tools, gather a sheet pan, mixing bowl, knife, and cutting board. These are all you need. This dish is easy to prepare and clean up is a breeze. - Preheat the oven to 425°F (220°C). - Peel and cube the butternut squash. Start by getting your oven nice and hot. Set it to 425°F (220°C). This heat helps everything roast well. Next, take your butternut squash. Use a sharp knife to peel off the skin. Cut it into small cubes. Aim for about 1-inch pieces. This size helps it cook evenly with the other veggies. - Mix vegetables and seasonings in a bowl. - Incorporate the sausage pieces. In a large mixing bowl, toss your cubed butternut squash with two cups of Brussels sprouts and the sliced red onion. Next, drizzle two tablespoons of olive oil over the mix. Add in two teaspoons of smoked paprika, one teaspoon of garlic powder, and a pinch of red pepper flakes if you like some heat. Don’t forget salt and pepper to taste! Toss everything together until the veggies are well coated. Now, gently add in the sausage pieces. Stir just enough to mix them in without breaking them apart. - Spread mixture on the sheet pan. - Roast in the oven and timing tips. Take a large sheet pan and spread the veggie and sausage mix evenly across it. Make sure it’s in a single layer. This helps everything roast nicely. Place the pan in the oven and set a timer for 25 to 30 minutes. Halfway through, give it a good stir. This action helps all the flavors blend and ensures even cooking. When done, the sausage should be cooked through, and the veggies will be tender and slightly caramelized. Let it cool for a moment before serving. Enjoy! To get the best out of your sheet pan meal, timing is key. Roast your dish at 425°F (220°C) for 25-30 minutes. Stir halfway through cooking to help everything cook evenly. This helps the sausage brown nicely and the veggies become tender. If you like extra crispy edges, leave it in for a few more minutes. Just keep an eye on it! For even roasting, spread the mixture in one layer on the pan. Avoid crowding the pan. If it’s too packed, the food will steam instead of roast, and you won’t get that nice caramelization. Make your dish pop with extra herbs and spices. Try adding rosemary or sage for a warm touch. You can also use thyme, which pairs well with butternut squash. If you want more heat, increase the red pepper flakes to taste. Feel free to customize the heat levels. If you prefer a milder dish, skip the red pepper flakes. You can also add a dash of hot sauce right before serving for that extra kick. This dish stands well on its own, but it pairs great with a fresh side salad. A simple arugula salad with lemon vinaigrette adds a nice crunch and bright flavor. You can also serve it with crusty bread to soak up the tasty juices. For beverages, I recommend a light white wine like Sauvignon Blanc. It complements the flavors well. If you prefer non-alcoholic options, a sparkling water with lemon is refreshing and tasty. {{image_2}} You can switch up the sausage type to fit your taste. Try pork, beef, or even vegan sausage. Each option gives a new flavor twist. If you want more protein, add chicken or shrimp. Chicken brings a nice mild flavor. Shrimp cooks fast and adds a seafood touch. Feel free to mix in seasonal vegetables. Carrots, sweet potatoes, or zucchini work well. They add great taste and color. You can also use root vegetables like parsnips or turnips. These give a hearty, earthy flavor that pairs nicely with the sausage. You can change the style of this dish easily. Add Italian herbs like oregano or basil for a tasty Italian twist. For a BBQ flair, drizzle your favorite BBQ sauce before roasting. Want something sweet? Try teriyaki sauce for a unique Asian flavor. Each twist makes this dish exciting and fun! To store leftovers, let the dish cool first. Place it in a clean, airtight container. This helps keep the flavors fresh. I recommend using glass or BPA-free plastic containers. They work best for storage. You can keep the leftovers in the fridge for up to three days. To reheat, use the oven or a microwave. The oven keeps the dish crispy. Heat at 350°F (175°C) for about 10-15 minutes. Stir halfway through for even warming. If using the microwave, heat in 1-minute bursts. Stir after each minute to avoid drying out. To freeze, pack the cooled dish in a freezer-safe container. You can also use freezer bags. Remove as much air as possible. Label with the date. This dish can last up to three months in the freezer. To thaw, place the container in the fridge overnight. Reheat it in the oven or microwave as mentioned before. Enjoy your meal anytime! To make this dish gluten-free, choose gluten-free sausage. Look for brands that use chicken or turkey without fillers. Ensure your spices, like smoked paprika and garlic powder, are also gluten-free. Most are safe, but always check labels. Serve with gluten-free sides like quinoa or a green salad for a complete meal. Yes, you can prepare this dish ahead of time. Chop the butternut squash, Brussels sprouts, and onion a day before. Store them in the fridge in an airtight container. You can also mix the spices and oil in a small bowl. When you're ready to cook, just combine everything and roast. This saves time and makes dinner easy! Great sides include: - A fresh green salad with a light vinaigrette - Creamy mashed potatoes for a comforting touch - Quinoa or rice to soak up the flavors - Roasted green beans for a crunchy contrast These sides pair well and add variety to your meal. Enjoy! This dish combines Italian sausage, butternut squash, and Brussels sprouts for a hearty meal. We explored the main ingredients, key seasonings, and essential equipment needed to create this recipe. I shared tips for perfect cooking and exciting variations to suit your taste. Overall, this meal is easy to make, flavorful, and versatile. You can adapt it based on what you have, making it ideal for any season. Enjoy the process and savor every bite!

Sheet Pan Sausage & Butternut Squash

Discover the joy of easy cooking with this Sizzling Sheet Pan Sausage & Butternut Bliss recipe! Perfectly roasted Italian sausage, butternut squash, and Brussels sprouts come together in a delightful one-pan meal that's both healthy and flavorful. With just a few simple ingredients and minimal cleanup, this recipe is ideal for busy weeknights. Click through to explore this delicious recipe and bring warmth to your table!
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Ingredients
  

1 pound Italian chicken or turkey sausage, cut into 1-inch pieces

1 medium butternut squash, peeled and cubed

2 cups Brussels sprouts, trimmed and halved

1 red onion, sliced into wedges

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh thyme leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and red onion wedges.

      Drizzle the olive oil over the vegetables and sprinkle with smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Toss everything until well coated.

        Add the sausage pieces to the bowl and mix gently to combine with the vegetables.

          Spread the mixture evenly on a large sheet pan in a single layer.

            Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.

              Remove from the oven and let cool slightly before serving.

                Garnish with fresh thyme leaves for added flavor and color.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4