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25-Minute Sheet Pan Sausage & Butternut Squash

Smoky chicken sausage, caramelized butternut squash, crispy-edged Brussels sprouts, and jammy red onion roasted together on one sheet pan — 25 minutes, about 28g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb chicken Italian sausage about 5 links, cut into 1-inch chunks
  • 1 small butternut squash about 2 lb; peeled, seeded, and cut into 3/4-inch cubes (about 4 cups)
  • 1 lb Brussels sprouts trimmed and halved
  • 1 medium red onion cut into 1/2-inch wedges
  • 3 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped fresh parsley for serving, optional
  • Dijon mustard for serving, optional

Equipment

  • Large rimmed sheet pan (18x13-inch half sheet)
  • Parchment paper
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Position a rack in the center of the oven and heat to 425°F. Line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the butternut squash cubes, Brussels sprouts, and red onion wedges with the olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared pan — give them room; crowding steams instead of roasts. Nestle the sausage chunks in among the vegetables.
  4. Roast for 10 minutes, until the vegetables are starting to soften and brown at the edges.
  5. Flip the sausage chunks and stir the vegetables, then roast 7–10 minutes more, until the sausage reads 165°F on an instant-read thermometer and the vegetables are tender with caramelized edges.
  6. Shower with parsley if using, and serve straight from the pan with Dijon mustard on the side.

Notes

Food safety: chicken sausage must reach 165°F internally — check the largest chunk. Refrigerate within 2 hours; 4 days fridge / 3 months freezer. Cut squash into 3/4-inch cubes so everything finishes together; don't crowd the pan. Protein ~28g/serving estimated from USDA FoodData Central; not lab-tested.