Sausage & Butternut Squash Sheet Pan Dinner
Updated Dec 08, 2025, Published Dec 17, 2021
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Easy, Gluten‑Free Comfort Food
If you’re craving a warm, hearty fall or winter dinner that comes together with minimal effort and minimal cleanup, this Sausage & Butternut Squash Sheet Pan Dinner is your new go‑to. Simple, satisfying, and full of seasonal flavor — this dish brings roasted squash, savory sausage, and tender vegetables together on one pan for a complete meal with virtually no fuss.
Table of Contents
Why This Sheet Pan Dinner Is a Winner
- One‑pan convenience: Everything roasts together — less prep, fewer dishes, more time for you.
- Comforting flavors: Roasted butternut squash adds natural sweetness, while smoked sausage and onions lend deep savory notes.
- Customizable & forgiving: Easy to swap vegetables or add extra greens. Great for busy weeknights or relaxed weekends.
- Balanced meal potential: Pair vegetables, protein, and a light vinaigrette for a nourishing, crowd‑pleasing dinner.
What You Need
- Butternut squash — cubed for tender, caramelized bites.
- Uncured smoked sausage (kielbasa or similar) halved lengthwise, cut into chunks for even cooking.
- Red onion & poblano peppers — sliced for added texture and mild heat/earthiness.
- Olive oil & paprika — simple seasoning to highlight natural flavors.
- Optional fresh spinach & light apple‑cider vinaigrette — turns the roast into a more balanced, veggie‑heavy meal.
These basics form the foundation; from there you can adapt the recipe to your tastes and dietary needs.
How It Comes Together
- Preheat oven and line a large baking sheet with parchment for easy cleanup.
- Toss squash, sausage, onion, peppers, olive oil, and paprika in a bowl until everything is well coated.
- Spread the mixture on the sheet pan in a single layer, then roast until the squash is tender and the sausage is browned — about 35–40 minutes, flipping once partway through.
- Meanwhile, whisk together a simple apple‑cider vinaigrette (olive oil, vinegar, mustard, spices) for a fresh finishing touch.
- Serve the roasted mixture over a bed of baby spinach (optional) and drizzle with vinaigrette.
Delicious Variations & Substitutions
- Swap the sausage: Use chicken sausage, turkey sausage, or even a plant-based sausage substitute if preferred. Many sheet‑pan sausage‑and‑squash dinners adapt well to different sausage types.
- Add or change up the veggies: Try brussels sprouts, roasted carrots, zucchini, or even chopped apples for a sweet‑savory twist. Several similar recipes include additional veggies or fruit for more complexity.
- Use different flavors: Instead of paprika, try smoked paprika, thyme, rosemary, or a dash of cinnamon and nutmeg to lean into cozy autumn flavors. Many sheet‑pan squash & sausage recipes use herbs and spices for seasonal variation.
- Turn it into a salad bowl: Serve over fresh greens or roasted winter greens, and drizzle with a vinaigrette or a simple balsamic reduction for lighter fare. This method works especially well if you’re meal‑prepping or reducing carbs.
Pro Tips for Perfect Results
- Cut squash evenly: Uniform cubes roast more evenly, preventing some pieces from drying out or undercooking while others overcook.
- Don’t overcrowd the pan: Spread ingredients in a single layer. Crowding traps moisture and can lead to soggy, steamed veggies instead of nicely roasted ones.
- Toss halfway through: Flipping or stirring halfway helps ensure even browning and caramelization of squash and sausage.
- Make the vinaigrette ahead: It saves time and infuses flavor while the roast finishes cooking. Vinaigrettes hold up well for a few days refrigerated.
- Serve immediately: Sheet‑pan dinners taste best fresh from the oven — but leftovers reheat well, making this recipe ideal for meal prep.
Frequently Asked Questions (FAQs)
Q: Can I make this dairy-free or Paleo-friendly?
Yes — as written, the recipe uses sausage (check for gluten or dairy in the sausage), vegetables, and oil. Skip cheese or creamy sauces, and it stays dairy-free and Paleo-friendly.
Q: What sausages work best?
Uncured smoked sausage (like kielbasa) works great, but chicken or turkey sausage — as long as it’s gluten-free — can be used for a lighter version.
Q: Can I add more vegetables or bulk it up?
Absolutely. Add veggies like brussels sprouts, carrots, zucchini, or even sweet potato — just adjust roasting times so everything cooks evenly. Many sheet‑pan recipes use mixed veggies.
Q: Is this dish good for meal prep?
Yes! It reheats well, and adding fresh greens or reheating with a quick sauté keeps it tasty. Leftovers make for easy lunches or quick dinners.
Why It Belongs in Your Dinner Rotation
This Sausage & Butternut Squash Sheet Pan Dinner ticks all the boxes: minimal prep, one‑pan cooking, hearty comfort, seasonal vibes, and easy variation. Whether you’re cooking for two, prepping meals for the week, or feeding a family — it’s comforting, customizable, and forgiving. The roasted squash brings natural sweetness, while the savory sausage and onions balance flavor. Toss in a simple vinaigrette or fresh greens, and you’ve got a wholesome dinner that feels far more gourmet than the effort suggests.
Sausage & Butternut Squash Sheet Pan Dinner
Ingredients
- 3 cups (900 g) butternut squash, cubed
- 12 ounces (340 g) uncured smoked kielbasa, halved lengthwise and cut into 2-inch cross sections
- 1 medium red onion, , sliced into ½-inch thick wedges
- 2 medium poblano peppers, , seeded and sliced into ½-inch strips
- 1 tablespoon (15 mL) extra-virgin olive oil
- ½ teaspoon (1.2 g) paprika
- 4 cups (120 g) baby spinach
For the apple cider vinaigrette:
- ½ cup (120 mL) extra-virgin olive oil
- ¼ cup (60 mL) apple cider vinegar
- 2 teaspoons (10 mL) Dijon mustard
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (3 g) kosher or fine sea salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Combine the squash, sausage, onion, peppers, olive oil, and paprika in a large mixing bowl and toss until well combined.
- Spread the sausage and vegetables onto the baking sheet in an even layer. Transfer the baking sheet to the oven and roast for 35-40 minutes, tossing about halfway through, until the squash is tender.
- Meanwhile, combine all the apple cider vinaigrette ingredients together in a small jar. Cover the jar with a tight-fitting lid and shake vigorously until emulsified.
- Divide the spinach between two plates and top with the roasted sausage and vegetables. Serve with apple cider vinaigrette, to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
