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This Sheet Pan Dinner with Sausage, Butternut Squash, and Brussels Sprouts is a fuss free, flavor packed dinner that practically cooks itself. With minimal prep and maximum flavor, it’s the perfect meal for those busy weeknights when you need a home-cooked dinner without the effort.
A Cozy Fall Sheet Pan Dinner
I’m a huge fan of sheet pan dinners. They come together in no time and the oven does most of the work. Not to mention, everything is cooked on one pan so clean up is a breeze. Basically, the sheet pan is the busy cook’s best friend. My go-to sheet pan dinner is Sausage, Peppers and Onions, but sometimes I like to change it up like I did here with this Sheet Pan Peanut Sauce Shrimp and Broccoli.
Ingredients for Sausage, Butternut Squash and Brussels Sprouts Sheet Pan Dinner
This time, I wanted to change up the sheet pan dinner with fall produce settled on the combination of butternut squash, Brussels sprouts, and savory sausage. This easy fall dinner recipe has just a few ingredients:
- Butternut Squash – Here is how to easily cut and peel a butternut squash, or make this even easier by buying pre-cubed butternut squash.
- Brussels Sprouts – Roasted is the best way to eat brussels sprouts, as I discovered in this recipe.
- Sausage – I use a precooked smoked sausage, but raw sausage links will work as well – just roast them from the beginning with the vegetables and don’t slice them before cooking.
- Olive Oil – Helps everything get golden brown and delicious.
- Salt and Spices – I used kosher salt, smoked paprika, dried thyme and black pepper. Garlic powder, oregano or Italian seasoning would also be nice here.
How to make this Easy Fall Sheet Pan Recipe
- Preheat oven to 400 degrees F.
- Line a sheet pan with foil or parchment paper for easy cleanup (optional).
- Add brussels sprouts and butternut squash to a sheet pan, toss with the olive oil, season with salt, smoked paprika, thyme and pepper. Roast in oven for 20 minutes.
- Remove pan from oven, use a spatula to turn vegetables. Add sausages to pan, arrange in an even layer between vegetables.
- Roast for an additional 15-20 minutes, or until vegetables are tender and browning.
Roasting Tips
For crispy, browned vegetables follow these tips!
- Make sure everything is in an even layer, not piled on top of each other.
- Don’t over crowd the pan! Over crowding will lead to steamed vegetables, not roasted.
- Turn everything so that the largest flat area is facing down, against the pan – so for brussels sprouts, turn them flat side down. More surface area touching the pan means more browning.
What to serve with Sheet Pan Dinners?
The beauty of sheet pan dinners is that they are an entire meal on one pan. But if you want to round out your meal, serve it with a side of bread, dinner rolls, rice or pasta. And a simple side salad is easy to throw together while the rest of the meal cooks.
More easy one pan meals
Sausage, Butternut Squash and Brussels Sprouts Sheet Pan Dinner
Ingredients
- 4 cups butternut squash peeled and cubed
- 1 pound Brussels Sprouts trimmed and cut in half
- 1 pound sausage links precooked, cut into coins (see notes)
- 3 TBSP Olive oil
- 1 tsp kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp fresh cracked pepper
Instructions
- Preheat oven to 400 degrees F.
- Line a sheet pan with foil for easy cleanup (optional). Add brussels sprouts and butternut squash to a sheet pan, toss with the olive oil, season with salt, smoked paprika, thyme and pepper. Roast in oven for 20 minutes.
- Remove pan from oven, use a spatula to turn vegetables. Add sausages to pan, arrange in an even layer between vegetables.
- Roast for an additional 15-20 minutes, or until vegetables are tender and browning.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
