Embrace fall with this delicious Sheet Pan Sausage and Acorn Squash dinner. It’s easy, healthy and infinitely adaptable. {gluten free, paleo, whole30}
I’m kind of embarrassed to admit this, but I had never made acorn squash before this. Really, it’s true. I love butternut squash and spaghetti squash but this acorn squash? No way. It was time and I’m so glad I did because it’s sweet and delicious.
Sheet pan dinners are one of my favorite things in the world. Who wouldn’t love a recipe that requires one pan and some basic chopping? Roasting gives the vegetables awesome flavor and turns them a bit brown with caramelization. Seriously I have found I can get my kids to eat just about any vegetable by slathering it with olive oil, salt, and garlic and roasting it at high heat.
When I’m really on my game (which isn’t very often) I roast a bunch of veggies on Sunday and eat them all week. I add them to quinoa, salads and eat them with scrambled eggs.
Although sheet pan dinners are almost impossible to screw up there are some tips to remember…
- cut your veggies into equal size pieces
- give them some space – I will space them out into two sheet pans when it gets too tight
- don’t skimp on the oil and salt
- roast at high heat (425°) to get caramelization
- when cooking with dense veggies like potatoes, you might have to give them a head start then add lighter veggies like broccoli later
- serve with rice, quinoa or a salad and your are done
Here are some other sheet pan dinner ideas for easy weeknight meal planning…
- Sheet Pan Brown Sugar Pork Chops
- Sheet Pan Chicken Fajitas
- Sticky Maple Salmon
- One Pan Lemon Parmesan Chicken and Asparagus
- Sheet Pan Turkey Dinner
- Sheet Pan Sausage and Peppers
- Sheet Pan Chicken with Turmeric
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Sheet Pan Steak with Potatoes and Broccoli
Sheet Pan Sausage and Acorn Squash
Ingredients
- 1 acorn squash washed well
- 1 fennel bulb sliced
- 1 pkg chicken sausage
- olive oil
- salt and pepper
Instructions
- Preheat oven to 425°.
- Cut the acorn squash in half and scrape out the seeds. Cut into slices of equal size.
- Put all ingredients on a sheet pan and drizzle generously with olive oil, salt, and pepper.
- Make sure they are spaced out and have room in between.
- Roast for about 15-18 minutes, tossing once or twice.
- Serve immediately. Acorn skin can be eaten.
OMG Karen! You beat me to it! This is my go-to fall meal and it’s headed to my blog shortly too! I’ll definitely be checking out your other sheet pan dinners too! They’re so easy and my favorite kind of meal! Have an awesome week!
Too funny Mary Ann. Clearly we have the same taste in fall dishes. Happy Birthday girl!
I love allllll types of squash, they are seriously SO delicious, and sheet pan dinners are totally winning, so this is seriously calling my name! The sausages look absolutely perfect and paired with the squash – SO YUM! Can’t wait to try this! Cheers, friend!
Thanks so much Cheyanne, my fellow squash lover!
Sheet pan dinners are nothing short of the best! Easy for busy weeknights and nothing better than one pan for clean up. Acorn squash is a favorite of mine and goes perfectly with sausages (and a pint)!
Yes, a pint is a must!
Lovely! Such a great Fall dinner. I’m such a fan of sheet-pan dinners. So easy 🙂
Thanks Jennifer!
Absolutely love this, Karen. This is a savory lover’s dream dinner. I just cooked acorn squash for the first time last winter and I love it! So pretty, too! Love your delicious photos – fantastic! Sharing 🙂
Thanks Robyn!