Description
This maple glazed butternut squash and chicken sausage sheet pan is a cozy fall-inspired dinner. Sweet roasted squash, savory sausage, and crisp apples are tossed in a maple glaze and roasted to perfection—all on one pan for easy cleanup.
Ingredients
4 chicken apple sausages – sliced into rounds
4 cups butternut squash – peeled and cubed
2 firm apples – cored and cubed
1 red onion – cut into wedges
2 tablespoons olive oil
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
Fresh parsley – chopped, for garnish
Instructions
1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
2. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper.
3. Place butternut squash, apples, and red onion on the sheet pan. Drizzle with half of the maple glaze and toss to coat.
4. Spread into an even layer and roast for 20 minutes.
5. Remove pan from oven, add sliced chicken sausage, drizzle with remaining glaze, and toss gently.
6. Return to the oven and roast for 15-20 more minutes, until squash is tender and sausage is browned.
7. Garnish with fresh parsley and serve warm.
Notes
Swap sweet potatoes or carrots for some of the squash if desired.
Use turkey or pork sausage if you prefer a different flavor.
Drizzle with extra maple syrup or a sprinkle of pecans for added sweetness and crunch.
Leftovers keep well in the fridge for up to 4 days and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Dinner
- Method: Sheet Pan, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 14g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg