Description

A comforting and easy sheet pan meal combining savory sausage with caramelized apples and tender butternut squash, perfect for cozy fall dinners.

Ingredients

Scale

1 pound Italian or breakfast sausage links, sliced into 1-inch pieces
2 medium apples, cored and cut into 1-inch chunks (Honeycrisp or Fuji recommended)
1 small butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces
1 medium red onion, sliced into thin wedges
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
½ teaspoon ground cinnamon
Salt to taste (start with 1 teaspoon)
Black pepper to taste (start with ½ teaspoon)
2 cloves garlic, minced (optional)

Instructions

Preheat the oven to 425°F (220°C).
Peel and cube the butternut squash into 1-inch pieces. Core and chop the apples into 1-inch chunks. Slice the red onion into wedges.
In a large mixing bowl, combine the squash, apples, and onion. Drizzle with olive oil, sprinkle with ground cinnamon, fresh thyme leaves, salt, and pepper. Toss until evenly coated.
Spread the squash, apples, and onions in an even layer on a large rimmed sheet pan, avoiding overcrowding.
Slice the sausage links into 1-inch pieces and nestle them among the fruit and veggies on the pan. Sprinkle minced garlic evenly over everything if using.
Roast in the oven for 20 minutes. Then use tongs or a spatula to gently turn the sausage and toss the veggies for even cooking.
Continue roasting for another 15-20 minutes until the sausage is browned through, the squash is tender, and the apples are soft but still hold their shape.
Remove from the oven, taste and adjust seasoning with more salt or pepper if needed. Let rest for 5 minutes before serving.

Notes

Avoid overcrowding the pan to ensure even roasting and caramelization. Toss ingredients halfway through roasting. Cover apples loosely with foil if they cook faster than squash to prevent burning. Prep veggies and apples the night before for quicker cooking. Substitute acorn or kabocha squash if desired. For vegetarian, use plant-based sausage or roasted chickpeas.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1/4 of the rec
Calories: 420
Sugar: 10
Sodium: 700
Fat: 28
Saturated Fat: 9
Carbohydrates: 22
Fiber: 4
Protein: 18

Keywords: sheet pan dinner, sausage recipe, fall recipe, apples and squash, easy dinner, one pan meal, cozy meal