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Cozy One Pan Sausage with Butternut Squash and Brussels Sprouts

As the leaves begin to change and a crispness fills the air, I find myself seeking out the warm, comforting flavors of fall. There’s something truly delightful about roasting wholesome ingredients together to create a cozy meal that warms both the heart and the home. This Easy One Pan Sausage with Butternut Squash and Brussels Sprouts comes together effortlessly and will surely become a staple in your busy weeknight dinners. With creamy sauces, tender vegetables, and savory sausage, this dish is not only delicious but also vibrant—a true celebration of the season. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Easy: With just one pan and simple prep, this recipe transforms into a comforting meal in no time.
Flavorful and Satisfying: The combination of smoky sausage, sweet butternut squash, and crispy Brussels sprouts creates a harmony of flavors that will leave you wanting more.
Perfect for Family Dinners: This dish is kid-friendly and perfect for feeding a crowd without all the hassle.
Colorful Presentation: Serve this dish with pride; its vibrant colors make it as beautiful as it is delicious!
Easily Customizable: Change up the ingredients to fit your taste or whatever you have on hand for a new twist each time!

Ingredients You’ll Need for Easy One Pan Sausage with Butternut Squash and Brussels Sprouts

1 ½ pounds fully cooked smoked sausage, chicken sausage, or kielbasa
4 cups butternut squash, peeled and cut into ¾-inch cubes
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried thyme
1 tablespoon butter
1 small shallot, finely minced
2 cloves garlic, minced
½ cup apple cider
⅓ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
½ teaspoon dried thyme
Salt and black pepper, to taste
Fresh thyme or chopped parsley, optional for garnish

How to Make Easy One Pan Sausage with Butternut Squash and Brussels Sprouts

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Slice the sausage into thick rounds. For a beautiful Hasselback look, make several shallow cuts across each sausage piece without cutting all the way through.
Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle them with olive oil and sprinkle with the kosher salt, black pepper, garlic powder, smoked paprika, and thyme. Toss well, then spread everything into an even layer.
Arrange the sausage pieces throughout the vegetables, sitting them delicately among the cubes of squash and sprouts.
Roast in the oven for 25 to 30 minutes, stirring the vegetables halfway through, until the butternut squash is tender, the Brussels sprouts are beautifully browned at the edges, and the sausage is hot and lightly crisped.
While the sheet pan cooks, melt the butter in a small saucepan over medium heat. Add the minced shallot and cook for 2 to 3 minutes, until softened and fragrant.
Stir in the minced garlic and the additional thyme, cooking for 30 seconds before adding the apple cider, Dijon mustard, maple syrup, and apple cider vinegar.
Allow the mixture to simmer for 4 to 5 minutes, until slightly reduced. Stir in the heavy cream and continue to simmer for 2 to 3 more minutes, or until the sauce is creamy and lightly thickened. Season with salt and black pepper to taste.
Once everything is roasted and ready, drizzle the creamy apple cider Dijon sauce generously over the sausage and vegetables. Garnish with fresh thyme or chopped parsley, if desired, and serve warm.

Delicious Variations to Try

Add Apples: Sweet or tart apple slices can be added before roasting. They caramelize beautifully and enhance the fall flavors of the dish.
Spicy Kick: For those who like it hot, add a sprinkle of red pepper flakes or swap out the sausage for a spicy variety.
Veggie Boost: Feel free to mix in your favorite seasonal vegetables, such as carrots or sweet potatoes, for added color and nutrients.

Chef Emma’s Helpful Tips

Meal Prep: Chop the butternut squash and Brussels sprouts in advance to make dinner even quicker on busy nights.
Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Ingredient Swaps: You can easily swap the apple cider for apple juice or chicken broth for a different flavor profile!

Nutrition Information per Serving

Serving Size: 1/4 of the recipe
Calories: 510
Carbohydrates: 35g
Sugar: 10g
Fat: 28g
Protein: 24g
Sodium: 900mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Prep the sausage and veggies and let them sit in the fridge for a few hours before roasting.

Can I use different ingredients?
Yes, feel free to customize with your favorite vegetables or different types of sausage based on your preferences.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.

How long does it last?
This dish keeps well in the refrigerator for about 3 days and can be reheated for another cozy meal!

A Cozy Closing Note

The Easy One Pan Sausage with Butternut Squash and Brussels Sprouts embraces the heart of fall with its simplicity, warmth, and depth of flavor. With each bite, you’ll be reminded of cozy evenings spent gathered around the table. Save this recipe to your comfort food board so it’s ready for when you need a hassle-free, delicious meal!