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This butternut squash and sausage sheet pan meal is hearty and filling, with sweet and tender squash, sweet apples, herbs, and sausage. Make this easy recipe on one pan with my quick steps to dice butternut squash!
I could eat this easy dinner once a week. It’s such an easy fall meal! If you’re looking for a healthy weeknight meal, this is it!
The flavors in this recipe remind me so much of fall. It’s like Thanksgiving in a bowl! The rosemary and thyme add such a delicious flavor with the sweet butternut squash and apples. You’re going to love it!
Why You’ll Love this Sheet Pan Butternut Squash and Sausage
- Simple weeknight meal.
- The best fall flavors—like Thanksgiving in a bowl.
- Kid-friendly
- One pan to clean!
- Easy recipe to store and reheat.
Ingredients You Need
Here are the fresh ingredients for this delicious sheet pan meal. Jump to recipe for exact measurements.
- Butternut squash: it’s sweet and tender!
- Apples: Red apples that’s slightly sweet works best.
- Onion: it caramelizes and sweetens in the oven.
- Pre-cooked sausage: I used a pre-cooked chicken sausage but Kielbasa works too. I like Applegate sausage and Al Fresco sausage
- Fresh herbs: rosemary and thyme make such a difference!
- Olive oil, salt and black pepper for flavor.
Do you love butternut squash? Try butternut squash soup, air fryer butternut squash, or butternut squash pasta sauce next!
How to Cut Butternut Squash
If you know how to cut butternut squash the right way, it makes prepping this meal so easy. Take a look at the video below to watch how I do it! Here are the steps to peel and cut butternut squash:
- Peel the skin: Use a potato peeler to remove the outer layer of the skin then cut the end and top off.
- Cut in half: Carefully cut the squash in half lengthwise.
- Scoop out the center: Use a spoon to remove the seeds and stringy bits.
- Dice: cut the squash crosswise into strips then cube them from there.
How to Make Sheet Pan Butternut Squash and Sausage
These are the step-by-step instructions for this chicken gnocchi recipe. Jump to recipe card for the printable instructions.
- Prep the ingredients: Dice the squash, apples, onions, and sausage and mix them on a sheet pan.
- Toss with herbs: Combine the olive oil, thyme, rosemary, salt and pepper in a small bowl. Pour over the butternut squash mixture and toss to coat.
- Bake: Bake at 400 degrees f for 40-50 minutes, tossing halfway through.
- Serve: Taste and adjust seasonings then serve warm!
What Kind of Sausage Should I Use?
Any pre-cooked sausage works well, like Kielbasa or a re-cooked chicken sausage.You could also use pork sausage or turkey sausage.
Quick Tips
- Cut the apples and squash about the same size for even cooking.
- Use an apple that’s in the middle of the sweet and tart spectrum. I like Honeycrisp, Braeburn, or Golden Delicious apples for this recipe. I’ve made this many times with all three.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350 until warmed through or reheat in the microwave.
More healthy sheet pan meals you’ll love:
- Sheet pan everything bagel chicken and veggies
- One pan sausage and veggies
- Sheet pan chicken fajitas
Sheet Pan Butternut Squash Sausage and Apples
Save this Recipe!
Ingredients
- 1 (3lb) large butternut squash peeled and diced (about 6 cups)
- 2 medium apples diced
- 12 oz kielbasa all natural (chicken sausage works too)
- 1 medium yellow onion sliced
- 2 Tablespoons olive oil
- 2 Tablespoons fresh thyme chopped
- 1 tablespoon rosemary chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F and set out a large baking sheet.
- Peel and chop the butternut squash and add it to the baking pan. Next, chop the onions and dice the apples and add it to the pan. Slice the sausage, add to the pan, then toss everything together to combine.1 (3lb) large butternut squash, 2 medium apples, 12 oz kielbasa, 1 medium yellow onion
- In a small bowl, combine the olive oil, thyme, rosemary, salt and pepper. Pour over squash, apples, onions and sausage.2 Tablespoons olive oil, 2 Tablespoons fresh thyme, 1 tablespoon rosemary, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Bake in preheated oven for 40-50 minutes, stirring halfway through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish!!! I used turkey kielbasa and added mushrooms, put it over linguine. SO GOOD!
Because of the turkey, only had to cook about 30 min.
YUM!
This sounds incredible!
Just made this for dinner tonight but I used sweet potatoes in place of the butternut squash as that’s what I had on hand. I also used Aidell’s chicken apple sausage for the meat. Everything turned out so yummy! Great weeknight meal, especially if you prep your veggies and apples ahead of time – then it comes together REALLY fast when it’s time to make dinner. Thanks for such a healthy, savory, delicious recipe!
Thanks, Holly! I’ve actually made this with the EXACT same variations and loved it too. Prepping dinners in advance makes such a difference. Thanks for taking the time to share.
This was absolutely delicious.
Husband, 11 year old and 2.5 year old all loved it as well!
Will be making a huge pan of this for work meals.
Num num!
Thanks, Kristin! This is one of our favorites to meal prep! Thanks for taking the time to share❤️
Would there be a way to incorporate a flavored balsamic vinegar into this dish? Love it as is, but have some Loides balsamic vinegars and flavored olive oils I want to use in various recipes and thought I’d ask an expert instead of ruining a meal trying on my own!
Hey Sue! I probably wouldn’t add it to this dish, unless you want to make a sauce to go on top. We have a really good balsamic steak pasta on our site youo could try or we have a balsamic chicken marinade we love! Just search “balsamic” on our site and you should get some ideas!
Love this recipe. Quick, easy, one-pan meal. It has become a family favorite and is perfect for fall and winter weather. I use Italian-style hot sausage, but have made it half hot, half sweet, and also with chorizo. I’m sure you can use any sausage with this recipe. I do admit to cutting up all the vegetables and sausage, and of course, adding garlic, in a bowl and then add spices, salt, and pepper, add olive oil, mix and line a sheet pan with parchment paper, then spread the mixture in pan and bake.
It’s in the oven now:) The rosemary, sage, and garlic aroma are calling to all of us.