Spicy Italian Sausage and Roasted Butternut Squash Sheet Pan Meal

There’s still butternut squash on the kitchen counter from this year’s harvest, so here’s another easy, cozy recipe to add to my roasted butternut squash soup and butternut squash pasta: sheet pan butternut squash and spicy Italian sausage. It’s cooling off outside, and I’m using fresh herbs from the garden while they’re still available. A simple, autumnal weeknight dish.

The best part: I used ingredients I already had in the pantry, so no extra trip to the store was necessary.

Roasting the sausage helps render its fat, which coats the squash and adds deep flavor. A simple parsley-and-lemon finish brightens the dish with acidity and freshness.

This is a flexible recipe: swap the squash for sweet potatoes or Brussels sprouts, trade the Italian sausage for chorizo or andouille, or add fruit like apples or pears and toasted walnuts for extra texture.

At maplewoodroad.com we aim to inspire with straightforward recipes that work. Use this method to create your own variations and enjoy that satisfying “I did it myself” moment.

🔪 Preparation

Place a rimmed sheet pan in the oven and preheat to 425℉. Heating the pan first helps the sausages start to render fat as soon as they hit the surface.

Peel the butternut squash with a vegetable peeler (or carefully with a sharp knife). Cut it lengthwise, scoop out the seeds, and cube into ½” pieces. Put the cubes in a large bowl.

Peel and halve the shallots, slice the garlic, and chop the sage. Add these to the bowl with the squash.

Score the sausages on both sides without cutting through the casing and add them to the bowl.

Drizzle with extra-virgin olive oil, season with salt and pepper, and gently mix with a large spoon—being careful not to tear the sausages.

⏲️ Cooking

Carefully remove the hot sheet pan from the oven and spread the squash, shallots, garlic, sage, and sausages in a single layer. Roast for about 10 minutes, then start turning the pieces every few minutes so they brown evenly and the sausage fat distributes.

While the pan roasts, roughly chop the parsley and combine it in a small bowl with freshly squeezed lemon juice, cracked black pepper, and a pinch of flaky salt if you like.

When the sausages are cooked through and the squash is tender but not mushy (about 30 minutes in my oven), remove the pan. Slice the sausages into ½” rounds, divide the squash and sausage between plates, and spoon the parsley-lemon mixture over the top before serving.

Here’s a helpful video demonstrating how to peel and cut a butternut squash:

Love one-pan meals? Check out more of our one-pan recipes:

• One Pan Pasta, Deliciousness from the Pantry and Two Fresh Ingredients
• One Pan Chicken Pasta from the Essential Pantry
• One Pan Butternut Squash Risotto with Mushrooms
• Deliciously Creamy One-Pan Chicken and Beans
• Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots
• Super Easy Sheet Pan Shrimp Boil
• Cabbage and Sausage Casserole

Did you make this Sheet Pan Butternut Squash recipe? Let us know in the comments below!

📝 Recipe