Sheet Pan Maple Cinnamon Kielbasa and Butternut Squash Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, toss the Brussels sprouts in a small amount of olive oil before placing them on the pan, although the rendered fat from the kielbasa usually provides enough richness.

If you prefer extra spice, add a pinch of red pepper flakes along with the cinnamon, which provides a subtle heat that cuts through the sweetness of the maple butter.

If the maple butter begins to darken too quickly before the squash is tender, loosely cover the pan with a piece of aluminum foil for the final ten minutes of cooking.

This protects the delicate sugars from burning while allowing the internal heat to continue cooking the vegetables to the desired level of tenderness.

Variations

• Savory Herb Version: Replace the maple butter and cinnamon with two tablespoons of olive oil, a teaspoon of dried thyme, and a teaspoon of minced garlic for a classic, savory flavor profile.
• Spiced Apple Addition: Add one large apple, cored and cut into wedges, to the sheet pan at the same time as the butternut squash for an extra layer of sweetness and texture.

Storage and make-ahead

Fridge

Keep in a sealed container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the butternut squash and Brussels sprouts will become mushy upon thawing and reheating.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or use a microwave on medium power for 1-2 minutes.

Store any leftovers in an airtight container to maintain moisture. Ensure the food cools at room temperature for no more than two hours before placing it in the refrigerator. Proper storage will keep the ingredients fresh for up to three days, though the texture of the Brussels sprouts will soften slightly over time.

You can prepare the vegetables and slice the kielbasa up to 24 hours in advance. Store the prepared ingredients in separate containers in the refrigerator until you are ready to assemble and bake.

Do not apply the maple butter or spices until just before you put the pan in the oven to ensure the best flavor and texture.

Serving ideas

Serve this dish directly from the sheet pan for a rustic, family-style presentation, or transfer it to a large warm platter.

It pairs beautifully with a side of crusty whole-grain bread or a simple green salad with a bright vinaigrette, which helps to balance the richness of the sausage and the sweetness of the maple glaze.

When plating, ensure each serving has a good mix of the kielbasa, squash, and sprouts to provide a variety of textures and flavors in every bite. Drizzle any remaining juices from the bottom of the pan over the vegetables before serving to enhance the overall taste of the finished meal.

Frequently asked questions

Recipe card

Sheet Pan Maple Cinnamon Kielbasa and Butternut Squash

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch thick coins
• 2 cups butternut squash, peeled and cubed into 1-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp maple butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to ensure easy cleanup and prevent sticking. Arrange the sliced kielbasa coins, butternut squash cubes, and halved Brussels sprouts in a single layer on the prepared pan.
2. Whisk the melted maple butter in a small bowl until smooth. Drizzle the maple butter evenly over the sausage and vegetables on the sheet pan. Dust the entire pan with the ground cinnamon and freshly cracked black pepper. Toss gently if needed to coat the ingredients evenly.
3. Place the sheet pan in the preheated oven and bake for 25 to 30 minutes. The kielbasa should reach an internal temperature of 160°F (71°C). Remove the pan from the oven once the squash is fork-tender and the Brussels sprouts have developed crisp, golden-brown edges. Serve immediately while warm.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

14.5 g

Carbohydrates

22 g

Fat

26 g

Fiber

4.5 g

Sugar

8 g

Sodium

850 mg

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