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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!

roasted butternut squash, sausage, and apples on a sheet pan
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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.
a bowl of roasted butternut squash and sausage

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.

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:

  1. Peel the skin: Use a potato peeler to remove the outer layer of the skin then cut the end and top off.
  2. Cut in half: Carefully cut the squash in half lengthwise.
  3. Scoop out the center: Use a spoon to remove the seeds and stringy bits.
  4. Dice: cut the squash crosswise into strips then cube them from there.
image collage of how to peel, scoop, and dice butternut squash

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.

  1. Prep the ingredients: Dice the squash, apples, onions, and sausage and mix them on a sheet pan.
  2. 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.
  3. Bake: Bake at 400 degrees f for 40-50 minutes, tossing halfway through.
  4. 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.

a serving spoon scooping up roasted butternut squash and sausage

More healthy sheet pan meals you’ll love:

Tap stars to rate!
4.60 from 62 votes

Sheet Pan Butternut Squash Sausage and Apples

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
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!

Save this Recipe!

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Servings: 4 servings


  • 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


  • 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.
Last step! If you make this, please leave a review letting us know how it was!


Nutrition information: this is based on 12 ounces of kielbasa. Macros will change based on the type of sausage you use.
My Fitness Pal: search “butternut squash sausage and apples – whatmollymade” to search and log this recipe.


Serving: 1serving | Calories: 468kcal | Carbohydrates: 48g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 1047mg | Fiber: 7g | Sugar: 24g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Stefanie says:

    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.

    1. Molly Thompson says:

      This sounds incredible!

  2. Holly says:

    5 stars
    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!

    1. Molly Thompson says:

      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.

  3. Kristin says:

    5 stars
    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!

    1. Molly Thompson says:

      Thanks, Kristin! This is one of our favorites to meal prep! Thanks for taking the time to share❤️

  4. Sue says:

    5 stars
    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!

    1. Molly Thompson says:

      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!

  5. Connie Martinez says:

    5 stars
    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.

  6. Dawn says:

    5 stars
    You say in the nutrition facts, serving size is one gram. How can that be?

    1. Molly Thompson says:

      Hey Dawn! That’s an error. It’s just one serving. This recipe serves about 4 people, so the serving size is 1/4 of the entire pan. Thanks!

  7. SandyG says:

    5 stars
    I didn’t have any rosemary and had to use dried thyme but it was still really good. I did cut the recipe in half since I’m feeding two seniors who don’t eat a lot and it made just enough. A tasty way to use up some of the produce from my CSA box.

  8. Tara says:

    5 stars
    This was just wonderful! Loved by my entire family…even the picky 17 yr old. Thank you for this recipe. I used 2 packages of butternut squash from Trader Joe’s. Made the recipe that much easier!

    1. Molly Thompson says:

      We add some extra sausage sometimes too! Glad you guys love it!

  9. Sarah says:

    5 stars
    I make a lot of recipes, but I rarely comment. However, this recipe has been a favorite in our house for over a year. It’s SO easy, inexpensive and tastes like fall! Also, I don’t tend to keep butternut squash on hand, but I almost always have sweet potatoes, so now that’s my regular substitution. We love it!

    1. Molly Thompson says:

      Thank you so much! Love to hear that. We’ve made it with sweet potatoes and it’s really good!

  10. Wanda says:

    5 stars
    We loved it!!! Gone before a picture could be taken..

    1. Molly Thompson says:

      Love that, Wanda!

  11. Stephanie says:

    5 stars
    Omg how delicious! I made this tonight for dinner, switched up the sausage for some bacon pineapple chicken sausage I found at Albertsons. It is definitely a on repeat recipe!

    1. Molly Thompson says:

      This is the BEST! And OMG, bacon jalapeno chicken sausage sounds like heaven. Need that in my life. Thanks for taking the time to share!

  12. Jen says:

    5 stars
    Delicious recipe! Made it last night for my family. Only change we made was adding brussels sprouts and celery to it. I would definitely make this again.

    1. Molly Thompson says:

      That sounds amazing! Thanks!

  13. Lel says:

    Do you have to peel the butternut squash? We like the skin

  14. Holly says:

    5 stars
    Hus wrinkled his nose when I told him what was for supper. And I wasn’t sure I could convince the kids, so did a quick dish of scrambled eggs for the picky eaters. Turns out 2:3 of said eaters enjoyed this dish and I could have gotten away without the egg selection. I loved it and will make again.

    1. Molly Thompson says:

      Thanks, Holly! Love this:)

  15. Mrs. E says:

    5 stars
    Delish! Tried this tonight for supper and served it over some spinach. Yum!!!

    1. Molly Thompson says:

      Yum! It would be great over spinach. Thanks for sharing!

  16. Kristin says:

    I have some precut squash from Costco. About how many cups do you think one squash yields?

    1. Molly Thompson says:

      Hey Kristin! Depends on how large your squash is. I just tested another recipe and it was about 5-6 cups!

  17. Charlene says:

    5 stars
    Great fall flavors. I’ll be making this again-soon!

  18. Marta U. says:

    5 stars
    So yummy and easy, great falltime recipe:)

    1. Molly Thompson says:

      Thank you!!

  19. MaxS says:

    How many servings does this yield?

    1. Molly Thompson says:

      This serves 4 comfortably!

  20. Meghan says:

    Just made this… and it was delicious!

    1. Molly Thompson says:

      ❤️It’s one our favorites in the fall!

  21. Miranda says:

    Could I make this in the air fryer?

    1. Molly Thompson says:

      I haven’t tried it but I’m sure you could! I just got a new air fryer and will give these a try soon. I would try air fry for 30 minutes, tossing halfway through. Let me know if that works!

  22. Renee Mollaun says:

    Okay you are the cutest. LOVE the video. This helpful… making it this weekend!!

  23. Toni | Boulder Locavore says:

    Packed full of fall flavors! It looks delish!

  24. Lindsay Cotter says:

    This one pan dinner is sure to be on repeat! Love the delicious fall flavors going on!

    1. Molly Leonard says:

      Thanks Lindsay!! It’s one of our favorites!

  25. Ushmana Rai says:

    What a fresh and light recipe! I’m not a big fan of squash, but somehow these pictures made me want to try this recipe. And I’m amazed how you turned these simple ingredients into a healthy meal.