I love cooler weather. Stepping out into a brisk fall wind wakes you up, and returning inside to the warm, cozy heat from a wood stove makes your eyelids heavy in the best way. There’s a satisfying rush to fill the last jars of grape juice, applesauce, and pie filling, and a subtle shift from thinking about how to cool off to deciding which thick sweater to grab before heading out the door.
Is there anything more comforting than coming in with cold hands and a chilly nose to the smell of roasting squash, Brussels sprouts, sweet Italian sausage, and onions? That aroma warms body, heart, and soul faster than almost anything else I can think of.
This is a one-sheet-pan meal—truly one pan—so cleanup is quick. Roast time runs about 30 to 45 minutes depending on how caramelized you prefer your squash and sprouts. For extra convenience, you can cut the squash, Brussels sprouts, and onions up to a day ahead; prep one day and roast the next. Toss the prepared vegetables with olive oil, kosher salt, crushed red pepper, and black pepper, spread them on a half sheet pan, and tuck sweet Italian sausage links among the vegetables. While it roasts you can rake leaves, help with homework, relax, or enjoy a drink. In minutes more, plate everything and serve with crusty bread for a hearty, homemade meal.
Relaxation can’t be bottled, but it can be roasted.
Cook’s Notes
- Although I call this a sheet pan meal, it’s best cooked on a half sheet pan. A full commercial sheet pan usually won’t fit in a home oven, so look for a half sheet when shopping.
- To roast everything together evenly, cut the Brussels sprouts and butternut squash into similar-sized pieces—about 3/4 inch at their thickest point.
- I trim any dry ends from Brussels sprouts before halving or quartering them. It’s mostly aesthetic, but it results in a neater presentation.
- If cutting butternut squash intimidates you, many stores sell pre-cut squash in the produce section. You may need to trim those pieces smaller, but it saves time and effort.
- Cut the onions into wedges about 1 inch at their widest point. Trim the root and blossom ends, peel, and lay the onion cut-side down on the board before slicing into wedges. Keeping the wedges intact helps them stay moist while roasting.
- Use a sharp knife to pierce the sausage casings several times before roasting to prevent them from bursting and to allow rendered fat to baste the sausages.
- About halfway through roasting, turn the sausages with tongs so both sides brown.
- I usually don’t stir the vegetables much; I prefer deep caramelization. Instead, gently shimmy the pan front-to-back and side-to-side a couple of times during the cook.
- There’s about 15 minutes of leeway in cook time. At 30 minutes everything should be tender and sausages cooked through; if you like more caramelization and browning, roast toward the 45-minute mark. Start checking at 30 minutes and remove when it meets your preference.
Use these to make Roasted Fall Vegetable & Italian Sausage Sheet Pan Meals:
- Half sheet pans (choose one sized for home ovens)
- Chef’s knife (sharp for clean cuts and to pierce sausages)
- Cutting board (stable surface for chopping vegetables)
Love this Roasted Fall Vegetable & Italian Sausage Sheet Pan Meal? Try these squash recipes!
- How to Cook Acorn Squash
- Easiest Way to Cook a Butternut Squash
- Cheesy Squash Tian
- Harvest Squash Ricotta Stuffed Shells
- Instant Pot Acorn Squash with Wild Rice, Cranberries, and Chick Peas
Roasted Fall Vegetable & Italian Sausage Sheet Pan Meal
Rebecca Lindamood
Ingredients
- 1 pound butternut squash trimmed, seeded, and cut into 3/4-inch cubes
- 1 pound fresh Brussels sprouts trimmed and halved, quartered, or left whole so pieces are about 3/4 inch
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 pound sweet Italian sausage links pierced several times with a sharp knife
- 2 medium yellow or red cooking onions trimmed, peeled, and cut into 1-inch wedges
- 1/4 to 3/4 teaspoon crushed red pepper flakes adjust to taste
- freshly ground black pepper to taste
Instructions
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Preheat the oven to 400°F.
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Toss the butternut squash and Brussels sprouts with olive oil and kosher salt. Spread the vegetables on a half sheet pan, tuck the pierced sausage links among them, and distribute the onion wedges around the pan. Sprinkle crushed red pepper and freshly ground black pepper to taste. Roast for 30 to 45 minutes, turning the sausages after about 15 minutes, until the vegetables are tender and the sausages are browned in places. Remove when vegetables and sausages reach your preferred level of caramelization.
Nutrition
Carbohydrates: 19 g
Protein: 14 g
Fat: 28 g
Saturated Fat: 9 g
Cholesterol: 57 mg
Sodium: 963 mg
Potassium: 804 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 8605 IU
Vitamin C: 84.4 mg
Calcium: 90 mg
Iron: 2.6 mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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Recipe and photos originally published Oct 20, 2014; notes updated October 2017.