Sausage, Onion & Butternut Squash Sheet Pan Dinner
Savory roasted sausage, sweet butternut squash and tender caramelized onions come together in this simple fall sheet pan dinner. Fresh thyme and rosemary add cozy seasonal flavor, while roasting everything together makes this an easy, satisfying meal. This recipe makes 4 servings.
prep time
15 minutes
cook time
35 minutes
Ingredients
1 small butternut squash, peeled, seeded and cut into 1-inch cubes
2 large yellow onions, cut into thick wedges
5 Italian sausage links, mild or hot
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
Fresh thyme for garnish
2 large yellow onions, cut into thick wedges
5 Italian sausage links, mild or hot
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
Fresh thyme for garnish
Directions
Preheat your oven to 425°F. Lightly oil a large rimmed sheet pan or line it with parchment paper.
Place the butternut squash and onions on the sheet pan. Drizzle with olive oil and add the garlic, thyme, rosemary, salt, pepper and red pepper flakes. Toss until evenly coated.
Arrange the sausage links among the squash and onions, leaving a little room between everything so the vegetables roast rather than steam.
Bake for 30–35 minutes, turning the sausages and stirring the vegetables about halfway through. Continue roasting until the squash is tender and caramelized and the sausages are browned and cooked through to 160°F for pork sausage.
Sprinkle with fresh thyme and serve straight from the sheet pan.
Place the butternut squash and onions on the sheet pan. Drizzle with olive oil and add the garlic, thyme, rosemary, salt, pepper and red pepper flakes. Toss until evenly coated.
Arrange the sausage links among the squash and onions, leaving a little room between everything so the vegetables roast rather than steam.
Bake for 30–35 minutes, turning the sausages and stirring the vegetables about halfway through. Continue roasting until the squash is tender and caramelized and the sausages are browned and cooked through to 160°F for pork sausage.
Sprinkle with fresh thyme and serve straight from the sheet pan.
