Sausage and Butternut Squash Sheet Pan Dinner

This simple Sausage and Butternut Squash Sheet Pan Dinner puts a low-carb meal on the table in no time at all. Serve it with a quick Apple Cider Vinaigrette for added tastiness.

To be honest, I’ve never been a huge fan of sheet pan meals.

For one thing, it’s pretty tough to get an interesting array of different vegetables and proteins to roast properly all together at the same exact time.

Then, in order to get things to actually cook, you need to spread them out in an even layer on the pan. That means you have to make a compromise in the serving size somewhere.

Despite all these misgivings, I think this particular sheet pan recipe actually works.

Using pre-cooked smoked sausage eliminates the need to overcook everything else. Once the butternut squash is tender, the meal is ready to go.

I also serve everything with a generous helping of fresh spinach to make the servings more substantial.

Top everything off with a tangy vinaigrette for added flavor, and you’ve got a tasty and filling meal with only one pan to clean.

In short: I think this sheet pan is…the sheet.

For this Sausage and Butternut Squash Sheet Pan Dinner, you will need:

• uncured smoked sausage (kielbasa or chorizo both make excellent choices)
• butternut squash
• poblano peppers
• red onion
• baby spinach
• olive oil
• paprika
• apple cider vinegar
• Dijon mustard
• garlic powder
• sea salt

How to Peel and Cut Butternut Squash

The thought of processing a butternut squash can often bring even the most emotionally stable adult to tears.

However, armed with a “Y” shaped vegetable peeler, a sharp knife, and a little elbow grease, one can make the experience almost enjoyable (or, at the very least, tolerable).

Start by slicing the top on bottom ends off the squash.

Use the vegetable peeler to remove the waxy outer peel and some of the pale yellow inner peel.

Cut the squash in half vertically where the thinner top portion meets the wider, bulbous end.

(Yes, I really enjoyed using the word bulbous there).

Cut the top section into vertical logs, then into cubes.

Finally, cut the bottom section of the squash in half, and scoop out the seeds.

Slice the squash into vertical wedges, then into cubes.

Pro Tip: If the thought of this whole process still makes you want to cry, check out your grocery store’s prepared produce section for pre-cut butternut squash.

Reduce Food Waste: Toast Butternut Squash Seeds

I never like to let those tasty squash seeds go to waste, plus they present an opportunity to earn Fancy Boy Bonus Points on a simple sheet pan dinner.

Transfer the seeds to a bowl of water, then scoop the seeds off the top while leaving the squash membrane behind.

Dry the seeds off on a paper towel or cloth as much as possible, then pop them in a toaster oven and bake at 325°F for about ten minutes until they’re golden brown.

You can also toast them in a dry skillet over medium low heat–just stir them often so they don’t burn.

How to Make Sausage and Butternut Squash Sheet Pan Dinner

Once you’ve got the butternut squash squared away, slice the red onion into thick wedges.

Seed the peppers and slice them into wide strips, and cut the sausage in half and into roughly 2-inch sections.

Toss the squash, sausage, peppers, and onions together with a little olive oil and paprika.

Spread everything out in an even layer on a parchment-lined baking sheet and roast in a preheated 425°F oven for about 35-40 minutes, or until the squash is tender.

While the sheet pan is cooking, make the Apple Cider Vinaigrette combining some olive oil, apple cider vinegar, Dijon mustard, garlic powder, and sea salt in a small jar with a tight fitting lid.

Give the jar a vigorous shake until the dressing is emulsified.

When the sheet pan is ready, plate everything on top of a pile of baby spinach and top with the toasted squash seeds.

Serve with the vinaigrette to taste. Enjoy!

More Butternut Squash Recipes

• Sweet and Spicy Autumn Hash
• Balsamic Lamb Stew with Butternut Squash
• Citrus-brined Pork Chops with Butternut Squash Puree

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