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Butternut Squash Sheet Pan Recipe

Butternut Squash Sheet Pan Recipe - Easy Meals To Cook

When you think of a delightful butternut squash sheet pan, you might envision a colorful and nutritious meal. However, the possibilities for pairing this dish are truly exciting. 
Consider serving it alongside crisp greens, such as a fresh arugula salad with a lemon vinaigrette. The brightness of the dressing contrasts beautifully with the sweetness of the squash.
Another option includes warm, crusty bread. It soaks up any remaining sauce, providing a comforting side. Lastly, don’t overlook a good dollop of Greek yogurt or a sprinkle of feta cheese to add creaminess and tang. Each of these pairings amplifies the flavors, creating a rounded meal that satisfies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups diced butternut squash, cut into 1-inch chunks
  • 2 cups brussels sprouts, trimmed and halved
  • 1 small red onion, sliced into thin wedges
  • 12 ounces 12 smoked turkey sausage, pre-cooked and sliced into 1-inch rounds
  • 4 cloves of garlic, finely chopped
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup pure maple syrup
  • Sea salt and freshly cracked black pepper, to taste
  • Brown jasmine rice, for serving

Method
 

Step 1: Preheat the Oven
  1. Begin by preheating your oven to 400°F (200°C). We want it hot enough to achieve that beautiful roasting effect.
Step 2: Prepare the Ingredients
  1. In a large bowl, toss the diced butternut squash, halved Brussels sprouts, and red onion wedges. Add the sliced smoked turkey sausage and chopped garlic to the mix.
Step 3: Seasoning
  1. Drizzle the olive oil over your mixture. Then sprinkle the smoked paprika, sea salt, and black pepper. Stir well to ensure every piece is coated. The olive oil helps the veggies caramelize nicely.
Step 4: Sweeten the Deal
  1. Pour in the pure maple syrup. This is where the magic happens. It adds a sweetness that balances the savory sausage and earthy squash perfectly. Blend it all again.
Step 5: Spread on the Sheet Pan
  1. Spread the mixture evenly on a large sheet pan. Make sure there’s space between the pieces for good airflow. Nobody likes soggy veggies.
Step 6: Roast
  1. Place the sheet pan in the preheated oven. Roast for about 25–30 minutes, tossing once halfway. The goal is tender squash and crispy Brussels sprouts.
Step 7: Serve
  1. Once done, let it cool slightly before serving. This dish is fantastic over bed of warm brown jasmine rice.

Notes

  • Cut Uniform Pieces: Ensure your squash and Brussels sprouts are similar in size. This guarantees even cooking.
  • Try Different Proteins: If smoked turkey isn’t your thing, consider chicken sausage or even chickpeas for a vegetarian twist.
  • Add Fresh Herbs: A sprinkle of fresh parsley or thyme before serving adds a lovely aroma and freshness.
  • Adjust the Sweetness: If you prefer less sweetness, reduce the maple syrup. The dish tastes great even with a lighter touch.
  • Use Parchment Paper: Lining the pan with parchment helps with cleanup. Roasting veggies can lead to some sticky residue.