Description
Sheet Pan Sausage, Butternut Squash & Brussels Sprouts
Ingredients
1 lb smoked sausage, sliced into rounds
2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper, to taste
1 tbsp maple syrup (optional, for a touch of sweetness)
Directions
Preheat Oven
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Season the Ingredients
In a large bowl, toss butternut squash and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them on the sheet pan, keeping them in separate sections.
Add the Sausage
Add the sausage rounds to the sheet pan, placing them next to the vegetables. Drizzle with maple syrup if using.
Roast
Bake for 25-30 minutes, flipping the vegetables halfway through, until the squash is tender, Brussels sprouts are caramelized, and the sausage is browned.
Serve
Remove from the oven and transfer to a serving platter. Serve as-is for a simple meal, or pair with crusty bread or rice.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
1. Prep the Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup or lightly grease it with oil.
2. Prepare the Vegetables: Peel and cube the butternut squash into 1-inch pieces. Trim the Brussels sprouts and halve them lengthwise. Slice the smoked sausage into ½-inch thick rounds.
3. Season Thoroughly: In a large mixing bowl, combine the squash and Brussels sprouts. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
4. Arrange on the Pan: Spread the seasoned vegetables on the prepared sheet pan in a single layer, keeping them somewhat separate for even cooking. Scatter the sausage rounds among the vegetables.
5. Add Final Touch: For a hint of caramelized sweetness, lightly drizzle the maple syrup over everything on the pan.
6. Roast to Perfection: Bake for 25-30 minutes. At the 15-minute mark, use a spatula to flip and stir the vegetables for even browning. The dish is done when the squash is fork-tender and the sprouts and sausage are nicely caramelized.
Serving Suggestions
This hearty sheet pan meal is complete on its own, but it pairs beautifully with several sides. For a comforting dinner, serve it over a bed of creamy polenta, fluffy quinoa, or steamed rice to soak up the flavorful pan juices. A simple arugula salad with a lemon vinaigrette adds a fresh, peppery contrast. For a low-carb option, enjoy it as-is or with a side of cauliflower rice.
How-to Summary
This easy, one-pan dinner involves tossing cubed butternut squash and halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them on a parchment-lined sheet pan with sliced smoked sausage, optionally drizzle with maple syrup, and roast at 400°F for 25-30 minutes, flipping halfway, until tender and caramelized.
Frequently Asked Questions
Can I use a different type of sausage? Absolutely. Andouille, Italian chicken sausage, or kielbasa all work well. Adjust cooking time slightly for raw sausages, ensuring they reach a safe internal temperature.
How do I prevent the vegetables from getting soggy? Avoid overcrowding the pan. Use two sheet pans if necessary to ensure everything is in a single layer, allowing moisture to evaporate for proper roasting.
Can I prepare this ahead of time? Yes. You can chop the vegetables and sausage up to a day in advance, storing them separately in airtight containers in the fridge. Combine and season just before roasting.
What can I substitute for butternut squash? Sweet potato or acorn squash are excellent substitutes. Cut them into similar-sized cubes for even cooking.
Is the maple syrup necessary? No, it’s optional. It enhances caramelization and adds a subtle sweetness that balances the smoky paprika, but the dish is still delicious without it.
Common Mistakes to Avoid
Avoid cutting the vegetables unevenly, as smaller pieces will burn before larger ones are cooked. Do not skip flipping the vegetables halfway through roasting; this ensures all sides caramelize evenly. Resist the urge to stir everything constantly—letting the ingredients sit in contact with the hot pan is key for developing flavorful browning. Finally, ensure your oven is fully preheated before the pan goes in for immediate and consistent cooking.
Conclusion
This Sheet Pan Sausage, Butternut Squash & Brussels Sprouts recipe is the ultimate solution for a flavorful, nutritious, and remarkably easy weeknight dinner. With minimal prep, a single pan for cleanup, and endlessly customizable ingredients, it’s a reliable formula for a satisfying meal any day of the week. The combination of smoky sausage, sweet squash, and caramelized Brussels sprouts is a guaranteed crowd-pleaser that proves simple cooking can be extraordinary.