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Sheet Pan Chicken Sausage with Butternut Squash

Sheet pan chicken sausage and butternut squash roast together with smoked paprika for a simple one-pan dinner. The squash turns fork-tender and browned while the fully cooked sausage heats through on the same pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 1 red onion small, cut into 1-inch wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 12 oz chicken sausage fully cooked, sliced 1/2 inch thick

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed 18x13-inch sheet pan with parchment paper.
  3. Toss the squash and onion with the olive oil, smoked paprika, salt, and pepper.
  4. Spread the squash and onion in an even layer on the pan.
  5. Roast for 15 minutes.
  6. Add the chicken sausage to the pan and spread everything into an even layer.
  7. Bake for 12–15 minutes, until the squash is fork-tender and browned and the sausage reaches 165°F.

Notes

For better browning, spread the squash and onion in a single layer without crowding the pan. Refrigerate leftovers for 3–4 days; freezing is possible, though the squash may soften after thawing. For a gluten-free version, use chicken sausage labeled gluten-free.