Sheet Pan Sausage and Butternut Squash

This sausage and butternut squash is tossed in a flavorful rosemary honey mustard sauce and roasted entirely on only one sheet pan in minutes.

Giving the big ol’ trusty sheet pan quite the workout today and loading it up with all the best parts about fall!

I’m talking crispy roasted brussels sprouts, tender butternut squash, juicy sausage slices, and the most incredible rosemary honey mustard all wrapped up into one glorious dinner.

If you’re ready to make your dinner life complete, ya better keep reading.

You won’t need more than 40 minutes, a handful of ingredients, and a sturdy sheet pan to pull off this easy weeknight dinner and any leftovers are even better reheated the next day!

Trust me, this is a keeper that belongs on your permanent rotation.

This Sheet Pan features…

• Tender roasted sausage, butternut squash, and brussels sprouts
• A sweet and flavorful rosemary honey mustard sauce
• Ready in 40 minutes and roasted entirely on one sheet pan

Making the Sausage and Vegetables

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Honey
• Dijon mustard
• Whole-grain mustard
• Olive oil
• Rosemary
• Butternut squash
• Brussels sprouts
• Sausage
• Garlic

Choosing Your Sausage

I love using a lighter less-greasy sausage such as chicken or turkey, but this dish will work great with a variety sausage types! Kielbasa is one of my other go-to’s when we don’t have chicken or turkey sausage on hand.

I recommend buying sausage links and cutting them 1/2-inch thick circles for best results.

Tips for Perfect Sausage and Vegetables

1. Cut vegetables in uniform size – cut the butternut squash into 1/2-inch cubes and trim end/halve each brussels sprout.
2. Use two kinds of mustard – Dijon mustard and whole-grain mustard add lots of flavor that pairs so well with the rosemary and honey.
3. Roast sausage and vegetables on large sheet pan – ideally, you want all the ingredients in a single layer so everything browns evenly.

Recipe Variations

Try these ideas for a different twist on this recipe.

• Use different vegetables – try carrots, sweet potatoes, green beans, mushrooms, or beets. Be aware that roast time may vary based on the vegetables you’re using.
• Skip the meat – replace the sausage with another vegetable for a vegetarian-friendly meal.
• Try a different meat – chicken cubes would work great in place of the sausage.
• Use a different herb – try fresh parsley, thyme, or sage in place of the rosemary.

Serving Suggestions

I recommend serving this sheet pan dinner alongside a big green salad with rustic bread slices for a hearty fall dinner! You can also serve it warm over greens for a filling lunch or dinner salad. Feel free to add your favorite dressing, cheese, or toasted nuts for some texture.

With how easy this sausage and vegetables is, it won’t be long before this one works its way into your regular rotation! The rosemary honey mustard is a game changer here and coats the vegetable and sausage in all its goodness.

Sheet pan dinners like this one every week, please!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch this dinner made step-by-step on Google web stories.

Try these other sheet pan dinners next!

• Honey Mustard Salmon
• Garlic Parmesan Pork Chops
• Miso Baked Tofu