Spicy Sheet-Pan Sausage and Squash
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1(2-pound) butternut squash, peeled, halved lengthwise and seeded
- 1pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
- ¼cup extra-virgin olive oil
- Kosher salt and black pepper
- 1½cup parsley leaves
- 1tablespoon freshly squeezed lemon juice, plus more as desired
- Flaky salt, as desired
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
543 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 20 grams protein; 886 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
- Step 2
When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
- Step 3
In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.
Tip
- The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.
Private Notes
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Cooking Notes
Betty
Added onion and Granny Smith apple-very good addition
Elizabeth
My 7 year old calls this meal "squasages". Use that as you will.
Olivia
This recipe was great and so easy. Added 10 shallots, cut in half, skin on and they came out caramelized and delicious. Cooked for 30 minutes on 425, broiled for two minutes.
Sue L
This is absolutely scrumptious--even if you cube the butternut or--shock! horror!--buy it precut or use (ditto) acorn squash. Dare I add that I especially loved Ms. Slagle's instruction to "carefully dump" the squash and sausages onto the baking sheet? It reads like a contradiction in terms, but it makes total sense!
Denise
I could eat this every week. Instead of spicy sausages, I used sausages made with parmasean, romano, rosemary and dried cherries. I also followed the advice of others and added sliced garlic and shallots and garbanzo beans to the sausage/squash (pre-cut!!) mix. Next time I will chop the parsley before mixing it with lemon and salt. Served everything on arugula.
Delia_ATL
Pay special attention to making sure this is arranged in a single layer on the pan, so you do not inadvertently steam rather than bake your meal. I also highly recommend adding sliced red onion to the mix!
Crabapple
Very nice dish. Hands off once the pan is in the oven. I changed it up but applied the same principle: roasting veggies with sausage in high-heat oven. I added sweet potato, onion, carrot and parsnip (cut into same 1/2 inch thickness as butternut squash) and doused with olive oil, maple syrup, dried sage, salt and pepper. Roasted for 15 min before adding the sausage. Delicious and autumnal!!
Geteb
The kitchen smells so good! Added ~10 shallots, sliced & ~ 5 garlic, sliced & 2 tsps smoked paprika. Served over arugula. Had some frozen beef chorizo (not links) on hand so added that to the chicken andouille sausage - yummy. Don't skimp on the parsley & lemon - lends needed acidity. Might try adding garbanzo beans next time. Sounds like it might be a good textural addition.
jmee
I added some sliced shallots to the sheet pan mix and then served over arugula tossed with the lemon juice, some pepitas and crumbled goat cheese. We practically licked our plates clean.
Bet
Could you roast chickpeas with the sausage and squash instead of adding them at the end?
Evelyn
Delicious! Made with yams and carrots instead of squash and that worked well. Don't skip the parsley and lemon - they really do add a lot to the dish.
Donna Blumenthal
Great. Spicy chicken sausage from Trader Joe’s. Precut squash. Very easy. Parsley optional
Colin Bartlett
This was delicious. I used delicata squash, sliced into half-centimeter semi-circles.
c marvin
My version: the recipe plus sliced red pepper and for finishing, generous sprinkle with ground coriander and freshly grated nutmeg. Deepens the flavor wonderfully.
yz
what amazes me is that this is how my grandmother and my mother cooked....i just thought everyone knew this method...
Eliza
Add fresh sage and serve with warm crispy bread. Delightful and easy.
Anne
Delish as written and has become a favorite. Do not skip the lemon and parsley! For fun today added some Ras El Hanout seasoning and a sliced red onion to the squash and served over rice with raisins, nuts and cinnamon. A great variation to a wonderful basic recipe.
javeliner
vegetarian, but this sounded so good i couldn’t resist trying it—if anyone else is so inclined, Field Roast’s chipotle veg sausages went crazy. followed the recipe exactly besides adding a red onion cut into 8ths through the root end and topped with feta.
Sharon
Made this last night with homegrown kabocha squash and sausages flown home from Franklin BBQ in Austin. Followed others' suggestions and added some mediocre apples and shallots. Everyone exclaimed about how great it was. We agreed with other commenters that the lemon adds much-needed acid, but the parsley just didn't work from us. Next time I may up the lemon or add some nice finishing vinegar at the end.
Rita
Nuke the entire squash in microwave (high) for 10 minutes, then allow to cool.Skin will come off easily and squash will be easy to cut. Precut squash is a tempting time-saver, but quickly gets slimy. Better to cook yourself. But I’m always surprised at how expensive it is. Love adding apples and onions to this. May go a little crazy and try adding fennel. I eat it wish honey mustard as a condiment.
rachel
Add shallot and garlic to sheet pan. Put over arugula. Add fresh pepper. Perfection.
Jgmc
Easy and good. Added some onion as other reviewers suggested, as well as a few potatoes.
Nick K.
Made with a mix of carrots, sweet potatoes, and butternut squash. Served over arugula/parsley mix. Delish!
Marcie
Use acorn squash. Add onion, apple, spinach Cook 30 - 40 min. At 450
Rietta
This was surprisingly good and complex for how easy it was. I had bought good quality pork sausages (we usually do chicken) and am sure that helped. Mine were a looser not hard cased sausage like in the picture and it still worked great. Added a lot of onion which went perfectly. Lemon is a really nice addition. I didn’t have parsley but we served it on a bed of lightly chopped arugula and it was fantastic - off set the sweetness and tanginess perfectly.
Nancy Ottum
Absolutely delicious in its simplicity! The lemon was a surprising addition that really perked the squash up! I like the idea of adding apple that was suggested earlier. Will make again!
eat drink and be merry
This was delicious- after reading multiple reviews/ notes… here’s my take.. definitely red onion instead of shallots, AND a chopped large leek and multicolored carrots. No garlic needed( and I love garlic!)served over a naked spring mix salad with the parsley lemon( a must for this recipe) garnished on top of the plates… I let my guests put the parsley mixture to their taste. A definite keeper! Sooooo delicious and healthy!
Heather W.
Served on sautéed kale. Delicious. Lemon and parsley make the dish.
Gretchen Manzo
This was easy and resulted in a delicious melody of flavors. I have a bunch of stuff from my garden that I need to use and this recipe was a perfect vehicle. I added 2 not so big leeks, carrot, small can of chick peas and an apple to the roasting pan. This probably added water to the roasting and inhibited crispiness though. I had mixed lettuce, so I used that with some feta and a little balsamic honey dressing. Laid the roasted stuff on top and then the parsley and lemon. Thank you.
Mitsa Lasky
I did what others suggested: apple and onion; I used Delicata squash instead of butternut with chicken sausage -(tomato,feta and spinach) from farmers market. I had fresh sage and torn it into pieces on top. I did (after 25 minutes) put under broiler on low. I had to stop myself from eating the whole tray. I used parchment paper which made for an easier cleanup. Also- I slathered everything with olive oil, garlic salt, pepper and mixed with my hands to distribute all the wonderful spices.
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