Sheet Pan Delicata Squash with Chicken Sausage

a side view of a delicata squash sheet pan dinner

5 from 2 votes

Sheet Pan Delicata Squash with Chicken Sausage

This sheet pan delicata squash and sausage recipe is the ultimate fall dinner! It’s cozy, caramelized, and packed with maple-spiced flavor. With chicken sausage and Brussels sprouts roasted until crisp and golden, it’s a simple, gluten-free meal that comes together on one pan for the easiest weeknight comfort.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Mary Smith

Equipment

large sheet pan

Ingredients

12 oz chicken sausages I like Trader Joe's Unexpected Cheddar chicken sausages, cut into ¼ inch rounds
12 oz brussels sprouts halved and stems removed
2 delicata squash seeds removed and cut into ¼-1/2 inch-thick half moon slices (you can eat the skin!)
2 tbsp olive oil
2 tbsp maple syrup
½ tsp salt
½ tsp paprika
½ tsp cinnamon
¼ tsp cayenne

Instructions

Preheat oven to 425.
Add all ingredients to a large sheet pan lined with parchment paper.
Drizzle with oil, maple syrup, and sprinkle with spices. Toss until everything is coated as evenly as possible and make sure the squash and sausage are laying flat/not overlapping.
Roast for 25-30 mins. Enjoy!

Notes

To achieve the best roasted texture, give your ingredients plenty of space to avoid soggy vegetables.
Use a hot oven (425°F or higher) and avoid over-tossing once roasting begins.
If you’d like even more caramelization, broil the pan for 1-2 minutes at the end.
You can also mix up the flavors: try smoked paprika for depth, or add a dash of rosemary for an earthy twist. Either way, you’ll get perfectly roasted squash with maple glaze and a cozy, golden finish.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 400°F oven or air fryer for 5-8 minutes, until warmed through and the edges are crisp again.
To freeze, let everything cool completely, then transfer to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Nutrition