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Fall Dinner – Sausage and Veggies Skillet with Butternut Squash and Brussels Sprouts

Nothing says fall like a warm skillet full of roasted veggies, hearty sausage, and golden butternut squash. This Sausage and Veggies Skillet with Butternut Squash and Brussels Sprouts is the ultimate cozy meal—sweet, savory, and bursting with autumn flavors. With caramelized butternut squash, crispy Brussels sprouts, tender sausage, and just the right balance of garlic and herbs, this skillet recipe makes weeknight dinners effortless. Best of all, it’s a one-pan meal, so cleanup is quick, making it perfect for family nights or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb chicken or beef sausage sliced into rounds
Vegetables
  • 3 cups butternut squash peeled and diced
  • 2 cups Brussels sprouts trimmed and halved
  • 1 red onion sliced
  • 3 garlic cloves minced
Seasoning
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • 1 tsp kosher salt
  • Pinch of red pepper flakes optional for heat
Garnish (optional)
  • Fresh parsley or thyme chopped

Equipment

  • Large oven-safe skillet or cast-iron pan
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Baking sheet (optional, for roasting separately)

Method
 

Step 1: Preheat oven to 400°F (200°C).
    Step 2: In a large mixing bowl, toss butternut squash and Brussels sprouts with olive oil, Italian seasoning, smoked paprika, salt, and pepper. Spread evenly in the skillet.
      Step 3: Roast vegetables in the oven for 20 minutes, stirring halfway through.
        Step 4: While veggies roast, heat a skillet over medium heat. Add sliced sausage and cook for 6–8 minutes until browned. Remove and set aside.
          Step 5: After 20 minutes, add sausage and red onion to the skillet with veggies. Roast another 10–15 minutes until squash is tender and Brussels sprouts are caramelized.
            Step 6: Stir in minced garlic during the last 5 minutes of cooking.
              Step 7: Remove skillet from oven, taste, and adjust seasoning.
                Step 8: Garnish with fresh parsley or thyme and serve hot.

                  Notes

                  🧊 Storage & Reheating
                  Refrigerator: Store in an airtight container for up to 4 days.
                  Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
                  Reheating: Warm in a skillet over medium heat or microwave until heated through.
                  🥄 Variations
                  Sweet & Savory: Add apple slices or dried cranberries for a fall twist.
                  Cheesy Upgrade: Sprinkle with parmesan or feta before serving.
                  Low-Carb: Skip the sausage and add more veggies.
                  Extra Protein: Add chickpeas or white beans along with sausage.
                  Spicy Version: Use spicy chicken sausage and add extra red pepper flakes.
                  ❓ 10 FAQs
                  1. Can I use frozen butternut squash?
                  Yes, but roast directly from frozen and extend cook time slightly.
                  2. Can I use pork sausage?
                  This recipe uses chicken or beef sausage, but pork sausage also works if you eat it.
                  3. Do I need to peel the butternut squash?
                  Yes, peeling ensures tenderness and smooth texture.
                  4. Can I cook everything on the stovetop?
                  Yes, sauté veggies until tender and cook sausage separately, then combine.
                  5. What other vegetables work in this dish?
                  Carrots, sweet potatoes, or zucchini make great additions.
                  6. How do I keep Brussels sprouts from getting soggy?
                  Roast them cut-side down for caramelization.
                  7. Can I prep this ahead?
                  Yes, chop veggies and store in the fridge up to 2 days before cooking.
                  8. Can I make this vegetarian?
                  Yes, replace sausage with plant-based sausage or chickpeas.
                  9. What should I serve with it?
                  It’s a complete meal but pairs well with crusty bread or a light salad.
                  10. Can I double the recipe?
                  Yes, but roast on two sheet pans to avoid overcrowding.
                  🏁 Conclusion
                  This Sausage and Veggies Skillet with Butternut Squash and Brussels Sprouts is everything you love about fall in one pan. With caramelized veggies, hearty sausage, and bold flavors, it’s a cozy meal that’s easy enough for weeknights and impressive enough for guests. Serve it as is or alongside crusty bread for the ultimate autumn dinner.