This easy chicken sausage and butternut squash sheet pan meal checks all the boxes: it's hearty, wholesome, slightly sweet, and just the right amount of savory. Whether you're making this for a family dinner or prepping lunches for the week, this cozy sheet pan meal is one you'll come back to all season long.
For more cozy fall recipes, try our crawfish cornbread dressing or one pan apple cider chicken next!
Why You'll Love This Recipe
- One pan, no fuss: Everything cooks on one sheet pan. Fewer dishes, more flavor!
- Meal prep friendly: Stays delicious for days and reheats like a dream.
- Naturally gluten-free & dairy-free: Easy to adapt for most dietary needs.
- Sweet + savory balance: Chicken apple sausage, roasted squash, and a touch of maple syrup? Yes, please.
- Bursting with fall flavor: Cinnamon, thyme, nutmeg, and apple bring cozy autumn vibes in every bite.
- Kid-friendly: Slightly sweet and hearty enough to win over even picky eaters.
Ingredients with Substitutions
These cozy fall flavors come together with simple ingredients you can find at any grocery store, and most have easy swaps:
- Butternut squash (5 cups): Peeled and cubed; sweet potatoes or acorn squash work too.
- Chicken apple sausage (12 oz): Any fully cooked sausage works. Try smoked turkey or vegan sausage.
- Firm apples (1 cup): Honeycrisp, Fuji, or Gala hold up well in the oven.
- Chopped kale (1 cup): Lacinato or curly; sub spinach, Swiss chard, or omit.
- Olive oil (2 tbsp): Helps everything roast up golden; avocado oil works too.
- Seasonings:
- Garlic powder
- Salt & cracked black pepper
- Smoked or sweet paprika
- Ground cinnamon
- Nutmeg, coriander, dried thyme
- Maple syrup: Just a drizzle at the end for a warm, caramelized finish. Optional, but highly recommended!
How to Make It
This recipe is a breeze! It only requires a little chopping, a good toss, and into the oven it goes.
Step 1. Preheat oven to 425°F and line a large baking sheet with foil or parchment. Toss everything (except the maple syrup) in a large bowl with olive oil and spices.
Step 2. Spread everything into a single layer on the baking sheet. Roast for 20-25 minutes, or until the squash is tender and edges are golden. Drizzle with maple syrup just before serving.
Variations & Tips
- Make it vegetarian: Use plant-based sausage or chickpeas instead.
- Lower-carb option: Swap squash for cauliflower or turnips.
- Add crunch: Top with roasted pecans or pepitas.
- Turn it into a bowl: Serve over quinoa, rice, or wild grain blend.
- Make it breakfast: Add a fried or poached egg on top the next morning.
Storage & Meal Prep
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in individual portions for up to 2 months.
- Reheat in a 350°F oven or microwave until warmed through.
Pro tip: drizzle fresh maple syrup or a squeeze of lemon over reheated portions to wake the flavors back up.
FAQs
Yes! Just be sure to blot off any excess moisture before roasting so it caramelizes instead of steaming.
Yes! Just be sure to blot off any excess moisture before roasting so it caramelizes instead of steaming.
Yes, as long as your sausage brand is gluten-free.
Perfect Pairings
- Fluffy buttermilk biscuits
- Sweet tea or homemade apple cider
- Roasted Brussels sprouts
- A cozy bowl of creamy grits for a Southern twist
More Cozy Recipes You Will Love!
Great is our Lord and mighty in power; his understanding has no limit.
Psalm 147:5
If you tried this Chicken Sausage and Butternut Squash Sheet Pan Meal recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your comforting creations.
📖 Recipe
Chicken Sausage and Butternut Squash Sheet Pan Meal
Ingredients
- 5 cups butternut squash - peeled and cubed
- 12 oz chicken apple sausage - sliced
- 1 cup firm apples - cubed
- 1 cup kale - chopped and stems removed
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground coriander
- ¼ teaspoon dried thyme
- Pure maple syrup - for drizzling
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil or parchment paper.
- In a large bowl, combine squash, sausage, apples, and kale. Drizzle with olive oil and add all spices. Toss until evenly coated.
- Spread mixture evenly on the prepared sheet pan. Roast for 20-25 minutes, or until squash is fork-tender and edges are golden.
- Remove from oven and drizzle lightly with maple syrup. Serve warm.
Notes
- Prep ahead by chopping ingredients the night before.
- Use firm apples like Honeycrisp or Fuji for best texture.
- For extra crunch, sprinkle toasted pecans or pumpkin seeds on top.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.
- Gluten-free and dairy-free as written - easy to customize!
Nic
This meal is cozy and super easy to make! Thanks for another winning recipe.