Sheet Pan Butternut Squash and Sausage

butternut squash and sausages roasted with onions and apple wedges on a sheet pan with a fork.

Butternut squash and sausages roasted with red onions and apples. Add a drizzle of sweet mustard dressing just before serving, while everything is still hot.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Servings servings

Calories 497kcal

Author Adina Beck

Equipment

Large rimmed baking sheet Note 1
Chef’s knife and cutting board
Two small bowls
Tongs
Instant-read meat thermometer optional, Note 2

Ingredients

Butternut squash:

2 lb butternut squash weighed before peeling and removing the seeds, Note 3
2 tablespoons olive oil
1 teaspoon dried thyme
¾ teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Sausages and vegetables:

2 red onions about 5.5 oz/150 g total
6 fresh uncooked sausage links about 3.5 oz/100 g each, Note 4
2 teaspoons olive oil divided
2 firm apples about 9 oz/250 g total, Note 5

Dressing:

1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
fine sea salt and ground black pepper to taste

US - EU

Instructions

Preheat the oven to 425°F/220°C.
Prepare the squash: Peel the butternut squash, cut it in half, and scoop out the seeds with a spoon. Cut the flesh into approximately ¾-inch/2 cm cubes and place them on the baking sheet.
2 lb butternut squash
Season the squash: In a small bowl, whisk together the olive oil, thyme, garlic powder, paprika, salt, and pepper. Pour over the squash and toss well to coat. Spread the cubes in a single layer.
2 tablespoons olive oil + 1 teaspoon dried thyme + ¾ teaspoon garlic powder + 1 teaspoon sweet paprika + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Roast the squash for 8 minutes.
Prepare the onions: Meanwhile, peel the onions and cut each into 8 wedges. Toss with 1 teaspoon of the olive oil.
2 red onions + 1 teaspoons olive oil
Prepare the sausages: Brush the sausages with the remaining teaspoon of olive oil.
6 fresh uncooked sausage links + 1 teaspoons olive oil
Add the onions and sausages: Remove the baking sheet from the oven and toss the squash around a bit. Add the onions and sausages, spreading everything out as evenly as possible. Return to the oven and roast for another 15 minutes.
Add the apples: Core the apples and cut each into 8 wedges, leaving the skin on. Remove the baking sheet from the oven and turn the sausages with tongs. Tuck the apple wedges between the sausages.
2 firm apples
Roast for another 10 minutes, or until the squash is tender and the sausages are browned and cooked through. Pork or beef sausages should reach an internal temperature of 160°F/71°C; chicken or turkey sausages should reach 165°F/74°C. If the center of the thickest sausage still looks raw when cut open, roast for another 5 minutes and check again.
Make the dressing: In the second small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil. Season to taste with salt and pepper.
1 tablespoon maple syrup + 1 tablespoon Dijon mustard + 1 tablespoon apple cider vinegar + 1 tablespoon olive oil + fine sea salt and ground black pepper
Finish and serve: Drizzle the dressing over the roasted squash, sausages, onions, and apples. Serve immediately.

Notes

Pan size: Use a large rimmed baking sheet and spread the ingredients in a single layer. If the pan is crowded, divide everything between two pans. If using two oven racks, swap the pans’ positions partway through roasting.
Check: An instant-read thermometer is very helpful, but if you don't have one, it's also ok. If the center of the thickest sausage still looks raw when cut open, roast for another 5 minutes and check again.
Other squash: You can also use unpeeled Hokkaido squash, peeled acorn squash, or seeded, unpeeled delicata squash. Cut acorn squash into ¾-inch/2 cm cubes and delicata into thick half-moons. Cooking times may vary, so check for tenderness as they roast.
Sausages: Bratwurst or mild Italian pork sausages. Use fresh, uncooked links of a similar size to those listed; smaller sausages may cook more quickly.
Apples: Choose firm apples that hold their shape, such as Granny Smith, Honeycrisp, or Pink Lady. Leave the skins on to help keep the wedges intact.

Nutrition