Chicken Sausage Apple Squash Sheet Pan Dinner
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Chicken Sausage Apple Squash Sheet Pan Dinner
Description
The recipe begins by preparing butternut squash halves, peeling and slicing them into thin wedges. These are combined on a large baking sheet with peeled and sliced sweet onion and cored, sliced unpeeled apples. Olive oil and ground allspice coat the mixture, bringing warmth and depth to the vegetables' natural sweetness.
After an initial roasting period at 425°F to soften the squash and aromatics, the sliced cooked or smoked chicken sausages are added and the pan returns to the oven until the sausages sizzle and the vegetables are tender. This method creates a caramelized exterior on the squash and apples with juicy sausage pieces complementing the savory flavors.
Served warm, this sheet pan dinner offers a convenient one-pan meal combining fall produce with protein. It balances sweetness from the fruit and squash against the spices and sausage savoriness.
The notes advise pre-cooking raw sausage links before slicing, and storage instructions allow leftovers kept refrigerated for a few days or frozen for longer.
Ingredients
- 1 tablespoon olive oil
- 1 butternut squash small
- 1 apple large crisp
- 1 sweet onion
- 4 chicken sausage smoked or pre-cooked
- 1/2 teaspoon ground allspice
- salt and pepper
Instructions
- Preheat the oven to 425 degrees F. Cut the butternut squash in half, lengthwise. Cut off the circular orb sections (the end with the seedpod) and save for future use.
- Peel the long sections of the butternut squash, then slice them into thin wedges. Core the apple and slice into wedges, unpeeled. Then peel and slice the onion into wedges.
- Pile the butternut squash, apples, and onions on a large rimmed 18x13-inch “half sheet” baking pan. Drizzle olive oil over the top and toss to coat. Then spread the squash, apples, and onions out into a single layer. Sprinkle with allspice, salt, and pepper.
- Roast in the oven for 15 minutes. Meanwhile, cut the chicken sausages on the bias, into 1/2-inch slices.
- Flip the veggies, and spread them back out. Make room on the baking sheet to add the sausages. Place the sheet back in the oven for 10-15 minutes, until the sausages are sizzling. Serve warm!
Notes
- If using raw sausage links, sear or grill them first before slicing for this recipe.
- Store leftovers in an airtight container; keep refrigerated for up to 3-4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 336kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 884mg | 37% |
| Potassium | 807mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 20255IU | 405% |
| Vitamin C | 46.6mg | 52% |
| Calcium | 109mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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