Pumpkin is everywhere this fall, and for good reason, but we shouldn't neglect its lesser-known yet delicious and nutritious cousin, the butternut squash! Butternut squash is high in vitamin A and vitamin C, and contains potassium and fiber as well.
When roasted, it becomes sweet and buttery, and tastes so good. I decided to pair it with the savory, slightly salty flavor of kielbasa, and the combination was amazing! Thing 2 gobbled it up and gave me a two-thumbs up on this dish!
This dish is really easy to make, especially if you buy the butternut squash already peeled and diced, which is what I do. It is worth it to me to pay a bit extra to have that part of the work already done! However, if you can't find pre-cut squash, or you prefer to start with a whole squash and cut it up it yourself, click here for a tutorial on how to peel and dice it.
And for another great roasted veggie recipe, try this Easy Roasted Brussels Sprouts and Carrots! Or if you want more squash, make this tasty Stuffed Acorn Squash.
📋 Recipe Card
Sheet Pan Butternut Squash and Kielbasa
- 20 ounces diced butternut squash (about 4 cups)
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- 14 ounces Italian sausage (use sweet or spicy, whichever you prefer)
- 1 cup diced red onion
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the diced butternut squash, olive oil, and garlic salt, and mix until coated.20 ounces diced butternut squash, 1 tablespoon olive oil, ¼ teaspoon garlic salt
- Spread the butternut squash on a baking sheet in a single layer. If your baking sheet is not large, use two baking sheets so that you will have room to add the onion and sausage later.
- Roast the squash for 20 minutes.
- Remove the baking sheets and stir the squash. Add the sausage and red onion to the baking sheets, return to the oven and roast for another 15 minutes.14 ounces Italian sausage, 1 cup diced red onion
- Stir and roast for another 5-10 minutes if needed.
- Serve over rice or on its own.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Wow ... it this a keeper! Made this last night from our stash of homegrown butternut stored in the basement. Followed recipe with the only exception as I do not have garlic salt so I used garlic powder and salt and pepper. I made sure to spread it out so that I had plenty of room to add the Keilbasi and onion later in the cooking process. We loved it. My husband ate all the leftovers for breakfast! Will make again soon as we have lots of butternut in storage!
Oh, wonderful to hear! So glad you enjoyed it! 🙂
We made this with bacon pineapple saisage added some shredded Brussel sprouts for the last 10-15 minutes to get a crispy element. This was delicious with a little banana ketchup on the side. So quick and easy! Thanks for this recipe!