One Pan Sausage and Acorn Squash

When the weather starts to cool down, I find myself craving easy, warm dinners that don't leave me with a mountain of dishes. This one pan sausage and squash meal has been on repeat in my house lately.

I love how everything cooks together on a single sheet pan. While the oven does the work, I can tidy the kitchen, set the table, or take a second for myself. Plus, it's super flexible! You can swap sausages, change the veggies, adjust the seasoning, and make it your own.

Before You Get Started

Here are a few helpful tips to make this recipe even easier before you begin.

• Choose the right sausage: One of the key flavor components in this recipe is the sausage. Choose pre-cooked or smoked chicken or turkey sausage. I used a smoked andouille chicken sausage, but almost any flavor will work.
• Choose the right squash: To make this meal as easy as possible, I used acorn squash because the skin is edible and it's easy to prep. Delicata squash is another good option with edible skin. Other squashes, like butternut or kabocha, would also work; just make sure to peel them first. If you are not a squash fan, swap in sweet potatoes or cauliflower.
• Keep the squash skin on: Acorn squash has edible skin, so there's no need to peel. Just scoop out the seeds and slice.
• Use veggies that roast well: Bell peppers and onions are classic, but you can add heartier veggies like carrots or Brussels sprouts. Just keep pieces similar in size so they cook evenly.
• Match your seasoning to your sausage: Italian seasoning works with most varieties, but if you're using a spicy sausage or a sweeter one, adjust the spices accordingly. This would be delicious with Cajun seasoning, seasoned salt, or any variety of spice blends.

How to Make One Pan Sausage and Acorn Squash

Here's how to bring this cozy sheet pan dinner together.

1. Prep the Squash and Veggies

Slice the acorn squash, peppers, and onions so they roast evenly. Keeping the pieces similar in size helps everything caramelize at the same rate.

2. Add Everything to the Sheet Pan

Spread the sausage, squash, and veggies on a lined baking sheet. Drizzle with olive oil and season generously.

3. Roast Until Golden

Bake until the squash softens and the edges begin to brown. This caramelization is what gives the squash its rich, nutty flavor.

4. Finish and Serve

Taste and season if needed. A sprinkle of Parmesan at the end adds a salty, savory finish.

Recipe Tips & Tricks

Here are the best tips and tricks to make this recipe come out perfectly every single time.

• Holiday flavors: With the holidays coming up, I love to add some sweetness to this dish with dried cranberries. Add them to the dish while it cooks or sprinkle them on before serving. Pumpkin seeds, pecans, walnuts, or pine nuts are also a great way to add some crunch.
• Change up the veggies: While peppers and onions are always delicious with sausage, this dish also works great with cabbage, Brussels sprouts, butternut squash, green beans, cauliflower, broccoli, celery, and carrots. Just adjust the cooking time if needed for heartier vegetables that take longer to roast.
• Add stuffing: Stuffed acorn squash is extremely popular around the holidays. Mimic the same flavor of stuffed acorn squash by serving this over a bowl of store-bought stuffing. Mix everything together and drizzle for a spin on sausage and squash stuffing.
• Play with sausage flavors: Chicken apple, turkey sausage, spicy Italian, jalapeño, spinach and feta, or sun-dried tomato sausage each create a totally different dish. This will also work with beef or pork sausage; it just will likely have more fat and calories.
• Make it vegetarian: Swap sausage for plant-based smoked sausage or roasted chickpeas.
• Brighten the flavor: Add a squeeze of lemon or a drizzle of balsamic glaze before serving.
• Using raw sausage: Raw sausage releases liquid as it cooks, which can steam the veggies instead of roasting them. If you need to use raw sausage, always begin cooking it before adding the veggies. They will likely need 10-20 minutes of extra cooking time, depending on the sausage and size. Another option is slicing it into smaller pieces so it cooks more quickly and searing it in a pan before adding it to a sheet pan.

Side Dishes

This meal can easily be served on its own since it has plenty of protein, veggies, and a lower-carbohydrate starch withthe acorn squash. However, you may want to add a side dish to round out the meal. Here are some ideas:

• Add a starch: If you want to add an additional starch, consider serving it on a bed of brown rice, farro, quinoa, or polenta.
• Mashed cauliflower: For a lower-carb option, think about using cauliflower rice or creamy mashed cauliflower.
• Drizzle with sauce: Add even more flavor by drizzling the dish with some homemade pesto, green goddess dressing, or some lightened-up ranch dressing.
• Get your greens: If you need some greens with the meal, consider making this yummy kale Caesar salad or 10-minute garlic green beans.

Storage & Reheating

Here's how to store and enjoy leftovers.

• Store (fridge): Keep leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet or in the oven so everything stays caramelized.
• Leftover ideas: Smush them into some bread to make a killer sausage sandwich or pack them with your favorite grain or greens for lunches. I have even thrown them in some store-bought tomato soup. They're also great in frittatas and morning scrambles!