Sheet Pan Turkey Sausage with Fall Squash and Potatoes
Sheet Pan Turkey Sausage with Fall Squash and Potatoes is the ultimate fall dinner. Smoky turkey sausage is cooked with autumn vegetables, tender potatoes, and Brussels sprouts until tender and flavorful. It’s a hearty and filling one-pan meal perfect for lunch or dinner!
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Why This Recipe is So Good
Simple to meal prep. After a little bit of chopping, everything gets cooked on one sheet pan. It’s filling packed with veggies, carbs, and protein, so it’s perfect for busy dinners or to meal prep for lunches throughout the week.
Serving suggestions. Enjoy this sheet pan meal as is or pair it with this Simple Couscous Recipe, steamed rice, or a slice of Cheesy Pesto Garlic Bread with Heirloom Tomatoes.
Recipe Ingredients
- Turkey kielbasa sausage – Smoked turkey sausage. The one I used is fully cooked, so it’s added towards the end of the cooking time that way it doesn’t dry out while the other vegetables are cooking.
- Fall squash – I used a mix of acorn squash, delicata squash and honeynut squash. Use small squash because we are only using ½ of each for this recipe. You can use the other half of the squash to make this Spatchcock Chicken with Squash.
- Potatoes – Fingerling potatoes, baby potatoes, or 1-2 large potatoes cut into 1 ½- to 2-inch chunks.
- Brussels sprouts – Tossed with olive oil and lemon juice. As it cooks, the Brussels sprouts soak up the delicious turkey sausage juices, making them even more flavorful.
- Seasonings – A mix of garlic and onion powder, salt, and freshly ground black pepper.
How to Make Sheet Pan Turkey Sausage with Fall Squash and Potatoes
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Prep vegetables by rinsing and chopping the potatoes, then pat them dry and transfer them to a large mixing bowl. Discard the seeds from the squash then cut into large pieces. Toss the squash with the potatoes, olive oil and seasonings until coated and combined. Transfer seasoned potatoes and squash to the prepared sheet pan, then set aside.
Rinse and cut off the bottoms of the Brussels sprouts. Discard any bad-looking leaves, then cut in half. Transfer them to the same large mixing bowl with lemon juice and sprinkle of salt and 1 tablespoon of olive oil. Line Brussels sprouts on the sheet pan.
Bake until fork-tender, stirring halfway through the cooking time to ensure everything cooks evenly.
Increase the oven temperature, then make room on the sheet pan to add the sausage. Continue cooking for an additional 10-15 minutes, or until the sausage is browned and heated through. Serve and enjoy this sheet pan sausage dinner as is or with your favorite side dishes.
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Sheet Pan Turkey Sausage with Fall Squash and Potatoes
Equipment
- Sheet pan lined with aluminum foil
Ingredients
- 1 lb fingerling potatoes rinsed and cut in half
- ½ small acorn squash honeynut squash, delicata squash,
- 3 tablespoons olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 lb brussels sprouts
- 12 ounces turkey kielbasa sausage cut on a diagonal, fully cooked
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with aluminum foil, then set it aside.
- Rinse and chop the potatoes, then pat them dry and transfer them to a large mixing bowl.1 lb fingerling potatoes
- Use a large chef knife to cut the acorn squash, honeynut squash and delicata squash in half. Use a spoon to scoop out and discard the seeds. Then cut into large pieces. (I didn’t end up using all of my squash because it was so much – use as much or as little as you like). Add the squash to the bowl with the potatoes. Toss with 2 tablespoons olive oil, garlic powder, onion powder, salt and black pepper until well coated.½ small acorn squash, 3 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
- Transfer seasoned potatoes and squash to the prepared sheet pan, then set aside.
- Rinse and cut off the bottoms of the Brussels sprouts. Discard any bad-looking leaves, then cut in half. Transfer them to the same large mixing bowl with lemon juice and sprinkle of salt and 1 tablespoon of olive oil. Line Brussels sprouts on the sheet pan.1 tablespoon lemon juice, 1 lb brussels sprouts
- Bake for 30 minutes at 375 degrees. Stir halfway through the cooking time.
- Increase the heat to 425 degrees Fahrenheit, then make room on the sheet pan to add the sausage. Continue cooking for an additional 10-15 minutes, or until the sausage is browned and heated through. Serve as is or with couscous, quinoa, or steamed rice.12 ounces turkey kielbasa sausage
Notes
How To Store/ Make Ahead
Store in the refrigerator for 3 – 4 days. Reheat in the oven until hot. Freeze in 1 ½ cup portions in a freezer-safe container or storage bag. Reheat covered in the oven until hot.Tips and Tricks
- Turkey sausage: The sausage I’m using is fully cooked, so it’s added towards the end of the cooking time to give the other vegetables a chance to cook and prevent the turkey from drying out. If you are using raw sausage, add it add the same time as the vegetables.
- Potatoes: Fingerling potatoes, baby potatoes or larger potatoes cut into 1 ½ – 2 inch chunks.
- If you want to keep all the vegetables separate, mix the seasonings together then add half to one bowl with the olive and potatoes, stir then add to the sheet pan, then do the same thing with the squash
