Sheet Pan Chicken Sausage with Butternut Squash Tips, FAQ & printable recipe

Tips for success

For the crispiest sage leaves, make sure they are completely dry before adding them to the pan. Moisture will cause them to steam rather than crisp.

You can also tuck a few leaves under the sausage pieces to protect them from direct heat while still allowing them to become crisp. If you prefer a more intense sage flavor, you can rub the leaves with a little olive oil before scattering them over the pan.

To get a nice caramelized crust on the sausage, don't move the pieces around during roasting. Let them sit undisturbed so they brown on the bottom.

If you want extra color, you can turn on the broiler for the last 1-2 minutes, but keep a close eye on the sage to prevent burning. The maple mustard sauce will thicken slightly as it reduces, so don't be tempted to add more liquid.

Variations

• Spicy Maple Sausage: Use hot Italian chicken sausage and add a pinch of red pepper flakes to the maple mustard sauce for a sweet-heat kick. Garnish with chopped fresh parsley instead of sage if you prefer.
• Apple and Onion: Add one chopped apple (like Honeycrisp) along with the onion for extra sweetness and a slight crunch. The apple softens as it roasts and pairs beautifully with the maple mustard.
• Root Vegetable Medley: Swap half the butternut squash for cubed sweet potato or parsnips. Adjust roasting time as needed, since some root vegetables may cook faster or slower.
• Balsamic Glaze Finish: Instead of maple syrup, use balsamic glaze in the sauce. The result is a deeper, more tangy flavor that still caramelizes nicely. Reduce the Dijon to 1 tablespoon for balance.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second bursts until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sage leaves will lose their crispness but will still have good flavor. Reheat gently in the oven or microwave until warmed through.

You can prep the ingredients up to a day ahead: slice the sausage, cube the squash, and cut the onion. Store them separately in the refrigerator.

The maple mustard sauce can also be made ahead and kept in a jar in the fridge for up to a week. When ready to cook, just assemble the pan and roast.

Serving ideas

Serve this sheet pan dinner straight from the pan for a casual weeknight meal, or transfer to a platter for a more polished presentation.

A sprinkle of flaky sea salt and a few extra fresh sage leaves (not roasted) can brighten the dish. It pairs well with a simple green salad or a side of crusty bread to soak up the pan juices.

For a heartier meal, serve over cooked quinoa, rice, or mashed potatoes. You can also add a dollop of sour cream or Greek yogurt on top for a cool contrast to the sweet and tangy glaze. The leftovers are excellent chopped and stuffed into a wrap or tossed with greens for lunch the next day.

Frequently asked questions

Recipe card

Sheet Pan Chicken Sausage with Butternut Squash

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb chicken sausage (about 5 links), sliced into 1/2-inch coins
• 1 medium butternut squash (about 2 lb), peeled and cubed
• 1 large red onion, cut into wedges
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 12 fresh sage leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. In a small bowl, whisk together the maple syrup, Dijon mustard, and whole grain mustard to make the maple mustard sauce. On the prepared pan, spread the sausage coins, butternut squash cubes, and red onion wedges in a single even layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
2. Drizzle the maple mustard sauce evenly over the sausage and vegetables. Use a spatula or your hands to toss everything again, making sure the sauce coats all pieces. Spread everything back into an even layer.
3. Scatter the fresh sage leaves over the top of the sausage and vegetables. Some can be tucked under the pieces, but most should sit on top so they crisp up during roasting.
4. Place the pan in the oven and roast for 20-25 minutes, until the sausage is browned and cooked through (internal temperature of 160°F / 71°C), the squash is tender when pierced with a fork, and the onion edges are caramelized. The sage leaves should be crisp but not burnt.
5. Remove the pan from the oven and check that the sausage has reached 160°F (71°C) on an instant-read thermometer. Let the pan rest for 2-3 minutes before serving. This allows the juices to settle and the sage to crisp further.
6. Use a metal spatula to lift portions of the sausage, squash, and onion onto plates. Spoon any pan juices over the top and garnish with the crispy sage leaves. Serve hot.

Contains: mustard

Estimated nutrition per serving

Calories

421

Protein

28 g

Carbohydrates

38 g

Fat

18 g

Fiber

6 g

Sugar

14 g

Automatic estimate from the ingredient list, not laboratory-verified.