Sheet Pan Sausage and Fall Vegetables
Savor the essence of fall with this Sheet Pan Sausage and Fall Vegetables dish. This easy one-pan meal features juicy Italian sausage roasted alongside sweet butternut squash, crisp apples, and fragrant sage. Perfect for busy weeknights or cozy gatherings, it combines savory and sweet flavors that create a comforting aroma in your kitchen. With minimal prep and cleanup, you’ll enjoy a delicious, hearty meal that brings warmth to any table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 2 cups butternut squash, peeled and cubed
- 2 cups apples (Honeycrisp or Fuji), cored and sliced
- 1 medium red onion, cut into wedges
- 3 tbsp olive oil
- 1 tbsp fresh sage leaves, torn
Instructions
- Preheat your oven to 400°F (200°C).
- Chop butternut squash into bite-sized cubes.
- Core and slice apples into wedges.
- In a large bowl, combine butternut squash, apple slices, red onion, and sage leaves. Drizzle with olive oil; season with salt and pepper.
- Nestle the sausages among the vegetables on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Serve hot, drizzled with pan juices.
Nutrition
- Serving Size: 1/4 of the recipe (approx. 300g)
- Calories: 480
- Sugar: 10g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Customize by swapping butternut squash with sweet potatoes or adding Brussels sprouts for extra crunch. For varied flavors, try different sausage types like chicken sausage or smoked sausage. Store leftovers in an airtight container in the fridge for up to four days.