This easy sheet pan roasted Hasselback sausage dinner is packed with cozy fall flavor. Juicy smoked sausage is sliced to create crispy, caramelized edges, then roasted with tender butternut squash and Brussels sprouts. Everything gets finished with a creamy apple cider Dijon sauce that is sweet, tangy, savory, and completely worthy of being soaked up with a piece of crusty bread.
If you love easy sausage dinners with all the best fall ingredients, you will also love my Crispy Sweet Potato and Sausage Harvest Salad. This sheet pan version is a little heartier, warmer, and perfect when you need a simple one-pan dinner on a chilly night.
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Why You’ll Love This Sheet Pan Sausage Dinner
- Everything cooks on one pan for simple cleanup.
- The Hasselback cuts give the sausage crispy browned edges.
- Butternut squash and Brussels sprouts make it a complete meal.
- The creamy apple cider Dijon sauce adds the best sweet-and-savory fall flavor.
- It is easy enough for weeknights but cozy enough for Sunday dinner.
Ingredients You’ll Need
For the Sheet Pan Dinner
- 1 ½ pounds fully cooked smoked sausage, chicken sausage, or kielbasa
- 4 cups peeled and cubed butternut squash
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
For the Creamy Apple Cider Dijon Sauce
- 1 tablespoon butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ½ cup apple cider
- ⅓ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Serving
- Fresh thyme or chopped parsley
- Crusty bread, mashed potatoes, or wild rice, optional
How to Make Sheet Pan Roasted Hasselback Sausage
Prep the sausage and vegetables
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
Slice each sausage into 4- to 5-inch pieces if needed. Use a sharp knife to make thin cuts across the top of each sausage piece, about ¼ inch apart. Do not cut all the way through. These little cuts will open while roasting and create those crispy Hasselback edges.
Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle with olive oil, then season with salt, pepper, garlic powder, smoked paprika, and thyme. Toss until the vegetables are evenly coated.
Nestle the sliced sausages throughout the vegetables.
Roast until golden
Roast for 25 to 30 minutes, stirring the vegetables halfway through. The butternut squash should be tender, the Brussels sprouts should have browned edges, and the sausage should be hot and lightly crisped around the cuts.
For extra color, broil the sheet pan for 1 to 2 minutes at the end. Watch it closely so the vegetables do not burn.
Make the creamy apple cider Dijon sauce
While the sheet pan dinner roasts, melt the butter in a small saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened.
Add the garlic and thyme, stirring for about 30 seconds. Pour in the apple cider, Dijon mustard, maple syrup, and apple cider vinegar. Let the mixture simmer for 4 to 5 minutes, until the cider reduces slightly.
Stir in the heavy cream and continue simmering for 2 to 3 minutes, until the sauce is smooth, creamy, and lightly thickened. Season with salt and black pepper to taste.
Finish and serve
Drizzle the creamy apple cider Dijon sauce over the roasted Hasselback sausage, butternut squash, and Brussels sprouts. Sprinkle with fresh thyme or chopped parsley and serve warm.
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Tips for the Best Hasselback Sausage
Use fully cooked sausage for the quickest, easiest version of this dinner. Smoked sausage, chicken apple sausage, turkey sausage, or kielbasa all work well.
Make sure your butternut squash pieces are cut small enough to become tender while the sausage roasts. Aim for cubes that are around ¾ inch to 1 inch.
Do not overcrowd the sheet pan. The vegetables need room to roast and caramelize instead of steaming.
If your Brussels sprouts are extra large, quarter them so they cook at the same rate as the butternut squash.
Easy Variations
Swap the butternut squash for cubed sweet potatoes for a slightly heartier version.
Add thin apple slices to the pan during the final 10 minutes of cooking.
Use broccoli, cauliflower, red onion, or carrots in place of the Brussels sprouts.
For a spicy version, use andouille sausage and add a pinch of cayenne pepper to the sauce.
Stir a little grated Parmesan into the sauce just before serving for an even richer finish.
If you have extra butternut squash to use up, make my Maple Bacon Butternut Squash for an easy fall side dish that would be perfect with almost any holiday meal.
What to Serve with Sheet Pan Sausage and Vegetables
This roasted sausage dinner is filling enough to serve on its own, especially with a warm piece of crusty bread for soaking up the creamy apple cider Dijon sauce.
It is also delicious served over mashed potatoes, creamy polenta, buttered egg noodles, or wild rice. If you are serving it for a cozy fall dinner, add my Easy Roasted Brussels Sprouts with Chestnuts and Bacon or a simple salad on the side.
The apple cider Dijon flavors also pair beautifully with my Easy Slow Cooker Apple Cider Pulled Pork if you are planning a fall dinner menu or looking for another cozy apple cider recipe to make next.
Easy One Pan Sausage with Butternut Squash and Brussels Sprouts
This easy one pan sausage dinner is made with roasted smoked sausage, tender butternut squash, crispy Brussels sprouts, and a creamy apple cider Dijon sauce. It is a cozy, flavorful fall dinner with easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dinner, sheet pan
- Method: BAKED
- Cuisine: Fall Recipe
Ingredients
For the Sheet Pan Dinner
- 1 ½ pounds fully cooked smoked sausage, chicken sausage, or kielbasa
- 4 cups butternut squash, peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
For the Creamy Apple Cider Dijon Sauce
- 1 tablespoon butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ½ cup apple cider
- ⅓ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
For Serving
- Fresh thyme or chopped parsley, optional
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Slice the sausage into thick rounds. For a Hasselback look, make several shallow cuts across each sausage piece without cutting all the way through.
- Add the butternut squash and Brussels sprouts to the prepared sheet pan. Drizzle with olive oil and sprinkle with the salt, pepper, garlic powder, smoked paprika, and thyme. Toss well, then spread into an even layer.
- Arrange the sausage pieces throughout the vegetables.
- Roast for 25 to 30 minutes, stirring the vegetables halfway through, until the squash is tender, the Brussels sprouts are browned at the edges, and the sausage is hot and lightly crisped.
- While the sheet pan cooks, melt the butter in a small saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened.
- Stir in the garlic and thyme. Cook for 30 seconds, then add the apple cider, Dijon mustard, maple syrup, and apple cider vinegar.
- Simmer for 4 to 5 minutes, until slightly reduced. Stir in the heavy cream and simmer for 2 to 3 more minutes, until creamy and lightly thickened. Season with salt and black pepper to taste.
- Drizzle the creamy apple cider Dijon sauce generously over the roasted sausage and vegetables. Garnish with fresh thyme or parsley, if desired, and serve warm.
Notes
- Use fully cooked smoked sausage for the quickest and easiest one pan dinner.
- Cut the butternut squash into evenly sized cubes so it becomes tender during the roasting time.
- If your Brussels sprouts are very large, quarter them instead of halving them.
- For extra browned edges, broil the sheet pan for 1 to 2 minutes after roasting. Watch it closely.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sauce separately when possible.
Storage and Reheating
Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the microwave until hot, or spread them out on a baking sheet and warm in a 350°F oven for 10 to 15 minutes. Store the sauce separately if possible, then reheat it gently on the stovetop or in the microwave before serving.
Frequently Asked Questions
What is Hasselback sausage?
Hasselback sausage is sausage that has been sliced partway through in thin, even cuts. As it roasts, the cuts open up and create crispy edges while the sausage stays juicy.
Can I use raw sausage?
You can, but it will need a longer cooking time. Make sure raw sausage reaches an internal temperature of 160°F before serving. Fully cooked smoked sausage is the easiest option for this sheet pan recipe.
Can I make this dairy-free?
Yes. Use olive oil instead of butter and replace the heavy cream with an unsweetened dairy-free cooking cream.
Can I make the apple cider Dijon sauce ahead of time?
Yes. Make it up to 2 days in advance and keep it refrigerated in an airtight container. Reheat gently, adding a small splash of apple cider or cream if the sauce has thickened too much.
Final Thoughts
This sheet pan roasted Hasselback sausage with butternut squash and Brussels sprouts is a simple dinner with big cozy fall flavor. The crispy-edged sausage, caramelized vegetables, and creamy apple cider Dijon sauce make every bite feel warm, savory, and a little bit special—without making dinner complicated.
For another comforting sausage recipe to add to your fall and holiday menu, try my Chicken Sausage and Apple Stuffing.
