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.
Servings 4 servings
Calories 351kcal
Ingredients
Rosemary Honey Mustard
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh rosemary
- Salt and pepper to taste
Sausage and Butternut Squash
- 2 cups butternut squash, cut into 1-inch cubes
- 1 lb brussels sprouts, trimmed and halved
- 14 oz chicken or turkey sausage, cut into 1/2-in slices
- 2 medium cloves garlic, minced
- Salt and pepper to taste
Instructions
Rosemary Honey Mustard
- Preheat oven to 400F. Lightly grease a large sheet pan and set aside.
- In a small bowl, whisk together honey, mustards, olive oil, and rosemary. Season sauce with salt and pepper to taste.
Sausage and Butternut Squash
- Toss butternut squash, brussels sprouts, sausage, garlic, and rosemary honey mustard together until combined and arrange in a single layer on prepared sheet pan. Season with salt and pepper to taste.
- Roast sausage and vegetables at 400F 25-30 minutes until vegetables are tender and golden-brown. Serve warm and enjoy!
Notes
Storing Instructions
Store sausage and vegetables in refrigerator up to 6 days.
Nutrition
Serving: 8 oz sausage and vegetables | Calories: 351kcal | Carbohydrates: 38.5g | Protein: 18.5g | Fat: 14.9g | Saturated Fat: 3.2g | Cholesterol: 70mg | Sodium: 625mg | Potassium: 445mg | Fiber: 4.5g | Sugar: 19.8g | Calcium: 82mg | Iron: 3mg