Description
Sheet Pan Sausage with Butternut Squash and Brussels Sprouts
Ingredients
3-4 precooked sausages, sliced into rounds
2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
2 tbsp olive oil
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
Directions
Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season Veggies: In a large bowl, toss butternut squash and Brussels sprouts with olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Arrange the veggies on the baking sheet.
Add Sausages: Place the sausage slices among the veggies.
Roast: Bake for 25-30 minutes, flipping halfway, until the squash is tender, Brussels sprouts are golden, and sausages are heated through.
Serve: Remove from the oven and serve warm. Enjoy the perfect balance of savory and sweet flavors!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect sheet pan meal every time. First, ensure all ingredients are prepped before starting. Cube the butternut squash into uniform 1-inch pieces and halve the Brussels sprouts so they cook evenly. Slice the precooked sausages into 1/2-inch rounds. Preheat your oven to 400°F (200°C) with the rack in the center position—this is crucial for even heat distribution. Line your sheet pan with parchment paper for effortless cleanup.
In a large mixing bowl, combine the olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Add the squash and Brussels sprouts, tossing thoroughly until every piece is evenly coated. Spread the vegetables in a single layer on the prepared sheet pan, ensuring they aren’t crowded to allow for proper roasting. Nestle the sausage slices among the vegetables. Roast for 15 minutes, then remove the pan and use a spatula to carefully flip and stir the ingredients. Return to the oven for another 10-15 minutes, until the squash is fork-tender and the Brussels sprouts have crispy, caramelized edges.
Serving Suggestions
This hearty sheet pan meal is delicious on its own but can be elevated with simple sides. For a complete dinner, serve it over a bed of creamy polenta, fluffy quinoa, or couscous to soak up the flavorful pan juices. A dollop of whole-grain mustard or a drizzle of balsamic glaze adds a bright, tangy contrast. For freshness, top with chopped parsley or a simple arugula salad dressed with lemon juice. Leftovers make an excellent filling for warm wraps or a topping for a next-day grain bowl.
How-to Summary
Cube squash, halve sprouts, slice sausage. Toss veggies with oil, maple syrup, and spices. Arrange on a parchment-lined sheet pan with sausage. Roast at 400°F for 25-30 minutes, flipping halfway, until golden and tender.
Frequently Asked Questions
Can I use raw sausage instead of precooked? Yes, but ensure you use a fully-cooked variety or increase the initial cook time by 5-10 minutes, checking that the internal temperature reaches 160°F.
How can I prevent the vegetables from getting soggy? Avoid overcrowding the pan. Use two sheet pans if necessary. Ensuring your oven is fully preheated and flipping halfway through are key steps for caramelization.
What are good substitutes for butternut squash? Sweet potatoes, carrots, or parsnips are excellent alternatives. Adjust roasting times slightly as needed for different vegetable densities.
Is this recipe freezer-friendly? The cooked dish can be frozen for up to 3 months, though the vegetables may lose some texture upon reheating. Thaw overnight in the fridge and reheat in the oven.
Can I make this recipe ahead of time? You can chop the vegetables and sausage a day in advance, storing them separately in airtight containers in the refrigerator. Combine and roast when ready.
Common Mistakes to Avoid
Avoid cutting vegetables in different sizes, as this leads to uneven cooking. Do not skip preheating the oven, as a cold start will steam the ingredients. Resist the urge to stir too frequently; flipping just once allows for proper browning. Using a dark-colored sheet pan without parchment can cause burning, so lining is recommended. Finally, do not omit the flipping step, as it ensures all sides caramelize evenly.
Conclusion
This Sheet Pan Sausage with Butternut Squash and Brussels Sprouts is the ultimate solution for a flavorful, nutritious, and minimal-cleanup weeknight dinner. The combination of savory sausage, sweet squash, and crispy sprouts, enhanced by smoky paprika and maple, creates a deeply satisfying meal. Its simplicity and versatility make it a recipe you’ll return to again and again throughout the fall and winter seasons. Enjoy the effortless deliciousness of a complete meal from a single pan.