Apple And Butternut Sheet Pan Dinner With Chicken Sausage

Apple And Butternut Sheet Pan Dinner With Chicken Sausage
4.7 from 3 ratings
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This dish is the best way to welcome the fall season. Apples and butternut squash are paired together for an excellent one-pan dish that you can make during a busy weeknight. Serve this with cornbread or corn muffins and plenty of soft butter for a satisfying fall supper.
Prep Time
20
minutes
Cook Time
60
minutes
Servings
4
servings
Apple and Butternut Sheet Pan Dinner With Chicken Sausage
Total time: 1.32 hours
Ingredients
  • 4 cup (16-20 ounces) cubed, peeled butternut squash
  • 1 very large honeycrisp apple, peeled, cored, cubed
  • 1/2 large red or sweet onion, cut into ¼-inch wide wedges
  • 2 tablespoon expeller pressed canola oil, safflower oil or sunflower oil
  • 1/2 teaspoon coarse (kosher) salt
  • 1/4 teaspoon pepper
  • 4 fully-cooked smoked chicken sausage or chicken sausage with apples, 12 ounces total
  • 1/2 cup unfiltered apple cider
  • 2 tablespoon unfiltered apple cider vinegar
  • 1 teaspoon fresh (or ½ teaspoon dried) thyme leaves or oregano, or a combination
  • chopped fresh chives or parsley or a combination
Directions
  1. Heat oven to 375F.
  2. Mix 4 cups cubed, peeled butternut squash, 1 cubed apple and ½ onion cut into wedges on a large, rimmed sheet pan. Toss with 2 tablespoons oil and ½ teaspoon each salt and pepper. Roast, stirring every 10 minutes, until squash is almost tender, about 30 minutes.
  3. Add 4 fully-cooked chicken sausages, 2 tablespoons apple cider, vinegar and 1 teaspoon thyme to the pan. Roast, stirring once or twice, until sausages are warmed and golden, 20-25 minutes. Sprinkle with chives. Use a spoon to serve to scoop up any juices.
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