Sausage Veggies Skillet with Butternut Squash and Brussels Sprouts is one of those meals that hits all the right notes hearty, flavorful, and packed with veggies you might otherwise avoid. If you like dishes that come together in one pan with minimal fuss, this one’s going to be your new go-to. And hey, who doesn’t want a filling meal that’s also kinda healthy?
Why You’ll Love This Sausage Veggies Skillet
This skillet meal checks a lot of boxes. It’s quick, it’s colorful, and it’s loaded with flavors that play off each other perfectly. The sweetness of the butternut squash balances the savory sausage, while the Brussels sprouts add a bit of crunch and earthiness. Plus, it’s all cooked in one pan, so cleanup is a breeze. Ever tried roasting Brussels sprouts and butternut squash separately? Meh. Tossing them together with sausage in a skillet? Game changer.
Variation I’ve Tried
I’ve played around with this recipe quite a bit. Sometimes I swap out the sausage for chicken sausage or even turkey to lighten things up. Other times, I toss in some sliced apples or dried cranberries for a little sweet surprise. If you’re feeling adventurous, sprinkle some crushed red pepper flakes for a bit of heat. And don’t hesitate to throw in other veggies like bell peppers or carrots if you have them lying around.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for 15 minutes.
- Add sliced sausage to the baking sheet, toss gently, and roast for another 10 minutes or until sausage is cooked through and vegetables are tender.
- Serve warm and enjoy this hearty skillet meal.
Notes
Serving
This skillet dish stands well on its own, but I like to serve it with a side of crusty bread or a simple green salad. It’s also fantastic topped with a fried egg for breakfast or brunch. Feeling fancy? A drizzle of balsamic glaze adds a nice tangy contrast.
Expert Tips for Sausage Veggies Skillet
- Cut the butternut squash and Brussels sprouts into similar-sized pieces to ensure even cooking.
- Don’t overcrowd the pan. If your skillet is small, cook the veggies in batches to get that nice caramelization instead of steaming.
- Use a cast-iron skillet if you have one it helps develop better browning.
- Season as you go. Taste along the way to avoid under or over-salting.
- If you want extra crispiness, finish the skillet under the broiler for a couple of minutes.
Leftovers
Leftovers keep well in the fridge for up to 3 days. Store in an airtight container and reheat in a skillet or microwave. The flavors actually deepen after a day, so reheating might make it taste even better. Just be careful not to overcook when reheating, or the veggies can get mushy.
Common Mistakes to Avoid
- Don’t skip browning the sausage properly it adds a ton of flavor.
- Avoid chopping the veggies too small; they can turn into mush during cooking.
- Watch the heat too high and the veggies burn before they’re tender, too low and they’ll steam instead of caramelize.
- Forgetting to season the veggies can make the dish bland. Salt brings out their natural sweetness.
Nutrition Facts
- Calories: 360 kcal
- Carbohydrates: 31 g
- Protein: 20 g
- Fat: 18 g
- Fiber: 6 g
- Sugar: 7 g
This skillet meal delivers a solid mix of protein, fiber, and healthy fats perfect for keeping you satisfied without weighing you down. Plus, it sneaks in plenty of veggies, so you can feel good about every bite.