Why make this recipe
This Easy One Pan Sausage with Butternut Squash and Brussels Sprouts is a fantastic dish for many reasons. First, it’s simple to make, requiring minimal prep and cleanup since everything cooks together on one pan. You’ll enjoy a perfect balance of flavors, with the savory sausage, sweet butternut squash, and nutty Brussels sprouts. Plus, the creamy apple cider Dijon sauce adds an irresistible touch that brings all the ingredients together beautifully.
How to make Easy One Pan Sausage with Butternut Squash and Brussels Sprouts
Ingredients
- 1 ½ pounds fully cooked smoked sausage, chicken sausage, or kielbasa
- 4 cups butternut squash, peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ½ cup apple cider
- ⅓ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh thyme or chopped parsley, optional
Directions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Slice the sausage into thick rounds. For a Hasselback look, make several shallow cuts across each sausage piece without cutting all the way through.
- Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and thyme. Toss well, then spread into an even layer.
- Arrange the sausage pieces throughout the vegetables.
- Roast for 25 to 30 minutes, stirring the vegetables halfway through, until the squash is tender, the Brussels sprouts are browned at the edges, and the sausage is hot and lightly crisped.
- While the sheet pan cooks, melt the butter in a small saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.
- Stir in the garlic and thyme. Cook for 30 seconds, then add the apple cider, Dijon mustard, maple syrup, and apple cider vinegar.
- Simmer for 4 to 5 minutes until slightly reduced. Stir in the heavy cream and simmer for 2 to 3 more minutes until creamy and lightly thickened. Season with salt and black pepper to taste.
- Drizzle the creamy apple cider Dijon sauce generously over the roasted sausage and vegetables. Garnish with fresh thyme or parsley if desired and serve warm.
How to serve Easy One Pan Sausage with Butternut Squash and Brussels Sprouts
You can serve this dish right from the pan for a rustic feel. Pair it with fresh bread or a simple salad for a complete meal. It also works well as a hearty lunch or dinner option any day of the week.
How to store Easy One Pan Sausage with Butternut Squash and Brussels Sprouts
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips to make Easy One Pan Sausage with Butternut Squash and Brussels Sprouts
- Cut the vegetables into similar sizes for even cooking.
- You can switch the sausage type for a different flavor. Consider spicy sausage for added heat.
- Adding nuts like walnuts or pecans before roasting can give extra crunch.
Variation
For a vegetarian version, use plant-based sausage and substitute more vegetables like bell peppers and zucchini instead of sausage. You can also add chickpeas for extra protein.
FAQs
1. Can I use frozen butternut squash and Brussels sprouts?
Yes! You can use frozen vegetables; just ensure not to overcrowd the pan to allow even roasting.
2. Can I make this ahead of time?
Yes, you can prepare the vegetables and sausage in advance and store them in the fridge. Just roast them when you’re ready to eat.
3. What’s the best way to reheat leftovers?
Reheating in the oven is best to keep everything crispy. Preheat the oven to 350°F and bake for about 15 minutes or until warmed through.
Easy One Pan Sausage with Butternut Squash and Brussels Sprouts
Ingredients
Main Ingredients
- 1.5 pounds fully cooked smoked sausage, chicken sausage, or kielbasa
- 4 cups butternut squash, peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 0.5 cup apple cider
- 0.33 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh thyme or chopped parsley, optional
Instructions
Preparation
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Slice the sausage into thick rounds, making several shallow cuts across each sausage piece for a Hasselback look.
- Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and thyme. Toss well, then spread into an even layer.
- Arrange the sausage pieces throughout the vegetables.
Cooking
- Roast for 25 to 30 minutes, stirring the vegetables halfway through, until the squash is tender, the Brussels sprouts are browned at the edges, and the sausage is hot and lightly crisped.
- While the sheet pan cooks, melt the butter in a small saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.
- Stir in the garlic and thyme. Cook for 30 seconds, then add the apple cider, Dijon mustard, maple syrup, and apple cider vinegar.
- Simmer for 4 to 5 minutes until slightly reduced. Stir in the heavy cream and simmer for 2 to 3 more minutes until creamy and lightly thickened. Season with salt and black pepper to taste.
Serving
- Drizzle the creamy apple cider Dijon sauce generously over the roasted sausage and vegetables. Garnish with fresh thyme or parsley if desired and serve warm.