A perfectly seasonal sheet pan meal to rescue your weeknights! This Fall Sheet Pan Dinner is loaded with squash, brussels sprouts, chicken sausage, and even a little apple. I hope you love it as much as I do!
Holy SHEET PAN, this has got to be the most delicious meal I’ve ever made on one pan! No lie, all of my favorites are right here on one dish, there’s minimal cleanup, and even my picky eaters will dig in. So many wins!
I used some of my salad philosophy to create this dish: a little savory, a little sweet, a little crunch, and a homemade dressing to finish it all off with a ZING! It makes for a well-rounded and satisfying meal with a little something for everyone.
Homemade Sheet Pan Dressing
I’m a firm believer in making my own dressings! I love being able to tweak the flavors until they’re just right. This dressing has a perfectly tangy flavor with just a splash of maple to balance it all out. In a jar with a lid, shake:
- Olive oil
- Coconut aminos (or soy sauce)
- Apple cider vinegar
- Dijon mustard
- Salt & pepper
- Maple syrup
- Fresh chopped parsley
How to Cut a Kabocha Squash
I see a lot of people missing out on the deliciousness of squash because they’re intimidated by the prep work. Not on my watch! Kabocha squash are sweet, slightly nutty…kind of like a pumpkin mixed with a sweet potato. It’s the ultimate fall veggie! I have an Apple Cider Maple Roasted Kabocha Squash recipe if you love it and want more.
- Start with a really sharp knife. This prevents injuries because you’re slicing through your veggies without any slipping! Try microwaving the whole thing for 3 minutes to soften it before cutting!
- Remove the stem, then cut the squash in half lengthwise.
- Use a spoon or ice cream scoop to pull all the seeds out (just like a pumpkin!).
- Now your squash is ready to be cut into cubes! Try to get them as uniform in size as possible for even cooking. There’s no need to peel a Kabocha squash. You eat the whole thing, which makes prep a breeze! Cook and enjoy!
How to Serve a Sheet Pan Dinner
More Super Simple Dinners
- Tuscan Sheet Pan Chicken with Potatoes & Kale
- Sheet Pan Lemony Roasted Sausage & Veggies
- Turkey Taco Bake
- Sticky Chicken
- Chicken & Black Bean Enchilada Casserole
- Roasted Shrimp & Veggies
Food photography by Tanya PilgrimPrint
- 12 oz package of sweet Italian chicken sausage (or any kind you like), sliced into ½ inch rounds
- 1 kabocha squash, seeded and diced (no need to peel!), you can use butternut squash as well
- 2–3 cups halved brussels sprouts
- 1 large honeycrisp apple, diced
- 2 shallots, sliced
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos (or soy sauce)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon maple syrup
- 1 handful fresh parsley, chopped
- Preheat the oven to 450 degrees. (If your oven runs really hot maybe try 425). Whisk together the ingredients for the dressing and set aside. Add the remaining ingredients to a parchment paper lined sheet pan and toss with the dressing until well coated.
- Spread out into a single layer and cook for 30-35 minutes or until veggies are browned.
- Try microwaving the squash whole for 3 minutes to make it easier to cut