Autumn Sausage Dinner with Roasted Veggies Recipe

Introduction

This easy sausage & veggie skillet with butternut squash is the perfect one-pan dinner for busy autumn nights. It combines savory sausage, sweet roasted butternut squash, and hearty Brussels sprouts for a flavorful, satisfying meal with minimal cleanup. For more seasonal inspiration, try this Cranberry Orange Breakfast Cake Recipe Easy or these Cranberry Orange Muffins with Streusel Topping Recipe.

Ingredients

This hearty fall dinner skillet comes together with a vibrant mix of roasted butternut squash and crispy Brussels sprouts, all tossed with savory sausage and warm spices for a comforting one-pan meal.

• 3 cups butternut squash (peeled, seeded, and cubed)
• 1 tablespoon olive oil
• Salt and pepper
• 12 oz Brussels sprouts (trimmed and halved)
• 2 tablespoons olive oil
• Salt and pepper
• 1 tablespoon olive oil
• 12 oz cooked sausage (such as cajun sausage, andouille sausage, or smoked sausage), sliced
• Salt and pepper (to taste)
• Smoked paprika (to taste)
• Fresh thyme (to taste)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This fall dinner skillet comes together in about 40 minutes, making it roughly 25% faster than similar sheet pan or casserole recipes that require longer roasting times.

Step-by-Step Instructions

Step 1 — Prep the Vegetables

Peel and cube the butternut squash into 1-inch pieces. Trim the Brussels sprouts and halve them if they are large. Toss the squash and sprouts with olive oil, salt, and pepper on a large baking sheet.

Step 2 — Roast the Veggies

Spread the vegetables in a single layer and roast at 400°F (200°C) for 20-25 minutes. They should be tender and have caramelized edges. This step concentrates their flavor and ensures they won’t be soggy in the final skillet.

Step 3 — Brown the Sausage

While the veggies roast, slice the sausage into ½-inch rounds. Heat a large skillet over medium-high heat. Add the sausage and cook for 5-7 minutes until browned on both sides. Remove the sausage and set aside, leaving the drippings in the pan.

Step 4 — Sauté Aromatics

In the same skillet, add a diced onion to the sausage drippings. Cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 5 — Combine Everything

Add the roasted butternut squash and Brussels sprouts to the skillet with the onions. Stir in the browned sausage. For extra flavor, you can deglaze the pan with a splash of chicken broth or apple cider vinegar, scraping up any browned bits.

Step 6 — Season and Finish

Season the entire skillet with herbs like dried thyme or sage, and a pinch of red pepper flakes for heat if desired. Toss everything together and cook for 2-3 more minutes to let the flavors meld. Taste and adjust salt and pepper.

Step 7 — Serve Your Fall Dinner

Serve this hearty sausage and veggies skillet hot, directly from the pan. It’s a complete meal on its own, but pairs wonderfully with crusty bread or over a bed of creamy polenta for a truly comforting fall dinner.

Nutritional Information

Calories	~450 kcal
Protein	~22 g
Carbohydrates	~35 g
Fat	~25 g
Fiber	~8 g
Sodium	~850 mg

This hearty fall dinner skillet is also a good source of Vitamin A from the butternut squash and Vitamin C from the Brussels sprouts.

Note: Nutritional estimates are based on typical ingredients and a single serving size; values may vary with specific brands or preparation adjustments.

Healthier Alternatives

This versatile Fall Dinner – Sausage and Veggies Skillet is easy to customize. Here are practical swaps to suit different dietary needs and flavor preferences.

• Protein Swap: Chicken or Turkey Sausage — For a leaner option, use chicken or turkey sausage. It maintains the savory flavor while reducing overall fat.
• Lower-Carb Option: Swap Butternut Squash — Replace the butternut squash with cauliflower florets or extra Brussels sprouts for a delicious low-carb skillet dinner.
• Dairy-Free Version — Simply omit the Parmesan cheese garnish or use a sprinkle of nutritional yeast for a similar savory, cheesy note.
• Gluten-Free Assurance — This recipe is naturally gluten-free. Just double-check your sausage labels to ensure no fillers or additives contain gluten.
• Low-Sodium Adjustment — Choose a low-sodium sausage and reduce or omit added salt. The roasted vegetables and herbs provide plenty of flavor.
• Vegetarian/Vegan Twist — Use a plant-based sausage alternative and a vegan Parmesan substitute. The hearty roasted veggies make this a satisfying meatless fall dinner.
• Sweet Potato for Butternut Squash — Swap in cubed sweet potatoes for a slightly different sweetness and vibrant color in your skillet.
• Spice Level Control — Use mild Italian sausage for a family-friendly dish, or opt for a spicy Andouille to add a Cajun kick to your veggies.

Serving Suggestions

• Serve this hearty fall dinner skillet over a bed of creamy polenta or mashed potatoes to soak up the delicious pan juices.
• For a lighter meal, pair it with a simple arugula salad dressed with lemon vinaigrette to balance the richness of the sausage.
• This one-pan dish is perfect for a casual weeknight dinner but impressive enough for a cozy weekend gathering with friends.
• Elevate your plating by garnishing with fresh thyme leaves, a sprinkle of grated Parmesan, or a drizzle of balsamic glaze.
• Make it a complete feast by starting with a warm bowl of soup, like a classic butternut squash soup.
• For easy entertaining, serve the skillet directly at the table with crusty bread on the side for everyone to help themselves.
• Transform leftovers into a new meal by chopping everything up and folding it into scrambled eggs or a frittata the next morning.

This versatile fall dinner skillet is a crowd-pleaser that adapts beautifully to any occasion, from a quick family meal to an autumnal dinner party centerpiece.

Common Mistakes to Avoid

• Mistake: Cutting the butternut squash too large, leading to uneven cooking. Fix: Aim for uniform ¾-inch cubes so they roast at the same rate as the Brussels sprouts.
• Mistake: Overcrowding the skillet, which steams the veggies instead of roasting them. Fix: Use a large, heavy skillet and cook in batches if necessary to ensure a good sear.
• Mistake: Adding raw sausage directly to the pan with cold oil. Fix: Let your skillet and oil get properly hot first to get a flavorful, crispy sear on the sausage.
• Mistake: Skipping the step to pat Brussels sprouts dry after washing. Fix: Dry them thoroughly to avoid excess moisture that prevents browning and crispiness.
• Mistake: Using pre-cooked sausage, which can become dry and rubbery. Fix: Opt for raw Italian sausage links (mild or hot) for the best texture and flavor infusion.
• Mistake: Not seasoning the vegetables in stages. Fix: Season the squash and sprouts with salt and pepper before roasting, then adjust the final dish to taste.
• Mistake: Stirring the ingredients constantly while they cook. Fix: Let them sit undisturbed for a few minutes at a time to develop a delicious caramelized crust.
• Mistake: Using olive oil with too low a smoke point for the high heat needed. Fix: Choose avocado oil or a light olive oil for searing, saving extra virgin for finishing.
• Mistake: Forgetting to deglaze the pan after cooking the sausage and veggies. Fix: Add a splash of broth or apple cider vinegar to scrape up the flavorful browned bits (fond).

Storing Tips

• Fridge: Cool the skillet completely, then transfer to an airtight container. It will keep well in the refrigerator for 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat portions in a skillet over medium heat until steaming hot throughout, stirring occasionally. You can also use the microwave, covered, stirring every 60 seconds. Ensure the internal temperature reaches 165°F (74°C) for food safety.

This fall dinner skillet is a fantastic make-ahead meal. The flavors often meld and improve after a day in the fridge, making leftovers a delicious bonus.

Conclusion

This easy sausage and veggies skillet is the ultimate fall dinner, packed with cozy flavors from butternut squash and Brussels sprouts. If you love these ingredients, try our Roasted Butternut Squash with Sausage and Cranberry Filling Recipe or Roasted Vegetable Salad with Brussels Sprouts Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I use a different type of sausage for this fall dinner?

Yes, you can use any fully-cooked smoked sausage, such as chicken, turkey, or a spicy andouille variety. The recipe for this fall dinner skillet is very adaptable, so choose a sausage that suits your taste preferences.

How do I prevent the Brussels sprouts and butternut squash from getting mushy?

Cut the vegetables into uniform, bite-sized pieces and ensure your skillet is hot before adding them. Roast or sauté them in a single layer without overcrowding to get a nice caramelized exterior instead of steaming them, which is key for this flavorful fall dinner.

What can I serve with this sausage and veggies skillet?

This hearty fall dinner is a complete meal on its own. For a lighter option, you can serve it over a bed of quinoa, rice, or creamy polenta to soak up the delicious pan juices.