Sheet Pan Sausage with Apples and Butternut Squash
Smoked sausage does the seasoning here, so the pan needs little more than oil, sage and a little maple. This is the quickest of the sausage dinners on this page, because the sausage is already cooked and only needs to heat and brown.
Sheet Pan Sausage with Apples and Butternut Squash
Course: Main CourseDifficulty: Easy4
servings15
minutes30
minutesSmoked sausage does the seasoning here, so the pan needs little more than oil, sage and a little maple. This is the quickest of the sausage dinners on this page, because the sausage is already cooked and only needs to heat and brown.
Ingredients
14 oz smoked sausage, sliced into 1-inch coins
1 small butternut squash (about 2 lb), peeled and cut into 3/4-inch cubes
2 firm apples, cored and cut into wedges
1 red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried sage
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
Directions
- Heat the oven to 425°F and set two half sheets of the aluminum baking sheet set on separate racks so nothing crowds.
- Toss the squash cubes with 2 tablespoons of the oil, the sage, salt and pepper on the first pan.
- Roast the squash for 12 minutes, until the edges are just starting to color.
- Toss the apples and onion wedges with the remaining oil, the paprika and the maple syrup on the second pan.
- Add the sausage coins to the apple pan, spread everything in one layer and roast it for 10 minutes.
- Move the squash and the sausage pans around, and swap the racks so both brown evenly.
- Roast both pans for 8 to 10 minutes more, until the squash is fork-tender and the sausage has browned edges.
- Combine the pans, sprinkle with the cider vinegar and parsley, and serve hot.
Notes
- Use a firm apple such as Honeycrisp so it holds its shape. Pre-cut squash saves the peeling. Keep leftovers in a covered container for up to 4 days.
Why smoked sausage speeds things up
Smoked sausage is already cooked, so it only needs to brown. Its smoky fat seasons the apples. The sweetness of the maple and apple plays off the salty meat.
Apples keep their shape when they are firm and tart. Soft ones turn to sauce. Honeycrisp, Granny Smith or Pink Lady all work.
Sheet Pan Sausage with Apples swaps
Pears can replace the apples. Sweet potato works instead of butternut. Do not use raw fresh sausage links without adjusting the time, because they need much longer to cook through.
Serve it with
A pile of mustard greens or a crisp slaw. Crusty bread helps with the juices.
The cider vinegar at the end brightens the sweet squash and apples. A little goes a long way, so add it a bit at a time and taste.
Storage and the usual mistake
Reheat in a skillet so the edges brown again. The mistake is cutting the squash too big. Keep the cubes even so they soften while the sausage browns.
Sheet Pan Sausage with Apples and Butternut Squash at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by smoked sausage, butternut squash (about 2 lb), firm apples, red onion
Tips for Sheet Pan Sausage with Apples and Butternut Squash
Use a firm apple such as Honeycrisp so it holds its shape. Pre-cut squash saves the peeling. Keep leftovers in a covered container for up to 4 days.
Sheet Pan Sausage with Apples and Butternut Squash FAQ
How long does Sheet Pan Sausage with Apples and Butternut Squash take?
Sheet Pan Sausage with Apples and Butternut Squash takes 30 minutes of cooking after 15 minutes of prep.
How many people does Sheet Pan Sausage with Apples and Butternut Squash serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Sausage with Apples and Butternut Squash?
12 ingredients, led by smoked sausage, butternut squash (about 2 lb), firm apples, red onion. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
