Fall Favorite Sheet-Pan Dinner

These days, I look for easy dinner options that feed a crowd, are quick and easy, offer lots of customization, and don't wreck the whole kitchen! Once again, this meal ticks all the boxes.  Plus, it embodies the taste, colors, and feel of FALL. 😊🍂 

My family enjoyed this dish as our main meal, but by slicing the sausage (or using a loose ground sausage option), it could easily be incorporated into any meal as a side dish. 

Don't be intimidated by the ingredients list. You really just need the winter squash and your sausage, along with some salt and pepper to enhance their natural flavors. When I served this to my family last night, I decided last-minute to make it a little more fun for the kids by adding a little cheese on top and letting it melt in the oven. It was a hit. 

Adding a green veggie to your pan before cooking just helps flesh out the meal further and really keeps the whole meal on one sheet pan! 

Here's what to do:

For Butternut Squash: Start by peeling your squash, chopping it, scooping out the seeds, and cutting it into chunks. 

Place the squash on your sheet pan, sprinkle with salt and pepper, then place your sausage links right on top. 

If you're incorporating green veggies, scooch your squash and sausage to one side of the pan and add your veggies to the other side. Drizzle with a little oil, and sprinkle with salt and pepper. 

Bake at 350, uncovered, for 35-45 minutes (until the squash reaches the desired softness when you poke it with a fork).

In the last 5 minutes, remove the pan from the oven, sprinkle with cheese, and return to the oven.  

For Spaghetti Squash: Start by cutting the top and bottom (stem and flowering part) off your squash, then slice it in half lengthwise. Scoop out all the seeds, drizzle the squash with a little oil, and place onto sheet pan skin-side up. Place sausage beside squash for cooking. 

If you're incorporating green veggies, scooch your squash and sausage to one side of the pan and add your veggies to the other side. Drizzle with a little oil, and sprinkle with salt and pepper. 

Bake at 350, uncovered, for 35-45 minutes (until the squash is soft when you poke it with a fork). When the squash is soft, remove the pan from the oven, flip the squash over, and use a fork to separate the squash from its skin. Discard the skin. 

Next: 

Serve your dinner separately or mix it all together; It's totally up to you. Now that you have a super easy (prep AND clean-up) meal, have a seat and use your 5 senses to really soak in what's around you this season as you are warmed and filled. 😊