Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. tastes cozy, savory, a little sweet, and just a tiny bit smoky from browned sausage and caramelized veggies. It works for busy weeknights, meal prep fans, and anyone who wants a one-pan dinner on the table in about 40 minutes. I tested this combo on my own picky family, and no one complained about the Brussels sprouts, which counts as a major life achievement.

Why You Should Try This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

This sausage veggies skillet with butternut squash and Brussels sprouts hits that perfect balance of hearty and healthy. You get crispy sausage, tender squash, and browned sprouts in one pan, with minimal chopping stress and easy cleanup.

The recipe fits gluten-free and dairy-free needs with simple swaps, so it works for mixed-diet households. It also reheats like a champ, so you cook once and eat well for a couple of days.

“This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts tastes like fall in a pan and saves my weeknight sanity. ★★★★★”

Ingredients You’ll Need

Main ingredients

• 12 ounces to 1 pound smoked sausage or fully cooked chicken sausage, sliced into ½-inch coins
  • Use your favorite brand; I like Aidells or Applegate for chicken sausage, or any good-quality smoked pork sausage.
• 2 tablespoons olive oil or avocado oil, divided
• 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes (about 4 cups)
  • Shortcut: use a 20–24 ounce bag of pre-cut butternut squash from the produce section.
• 12 ounces Brussels sprouts, trimmed and halved (quarter large ones)
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme or Italian seasoning
• ¼ teaspoon red pepper flakes (optional, for heat)
• ¾ to 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper

Finishing touches

• 1–2 teaspoons Dijon mustard
• 1–2 teaspoons maple syrup or honey
• 1 tablespoon apple cider vinegar or lemon juice
• Fresh parsley, chopped, for garnish
• Optional: grated Parmesan or crumbled feta for serving

Substitutions and variations

• Swap the butternut squash with sweet potatoes or delicata squash if that fits what you have.
• Use turkey sausage, plant-based sausage, or even cooked bacon pieces if you prefer a different protein.
• Replace Brussels sprouts with broccoli florets or green beans for a milder veggie mix.
• Use garlic powder and onion powder in a pinch if you run out of fresh aromatics.

Pantry shortcuts

• Use frozen butternut squash cubes and frozen Brussels sprouts; thaw slightly and pat dry so they brown better.
• Use pre-sliced onions and peppers from the produce section to cut prep time.
• Use a bottled Italian seasoning blend so you avoid pulling out multiple spice jars.

Equipment list

• Large, heavy skillet (12-inch cast iron or stainless steel works best)
• Sharp chef’s knife and cutting board
• Vegetable peeler (if you peel a whole squash)
• Wooden spoon or spatula
• Small bowl and whisk for the finishing sauce

Tips & Tricks

• Cut the butternut squash and Brussels sprouts into similar sizes so they cook evenly and brown nicely.
• Pat sausage and veggies dry with a towel so they sear instead of steam.
• Do not crowd the pan; cook in two batches if your skillet feels packed.
• Brown the sausage first to build flavor, then cook the veggies in the tasty browned bits.
• Keep the heat at medium to medium-high so the veggies caramelize without burning.
• Add the garlic near the end so it does not burn and turn bitter.
• Taste and adjust salt, acid, and sweetness at the end; that small Dijon-maple-vinegar mix makes the skillet taste restaurant-level.
• Use a nonstick skillet if sausage sticks easily, but cast iron gives the best browning.
• Stir gently so you keep some browned edges on the squash and sprouts.
• Add a splash of water or broth if the pan looks dry and the squash still feels firm.

How to Make Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

Step 1: Brown the sausage

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook 3 to 5 minutes per side, until browned and slightly crisp. Transfer sausage to a plate and keep the tasty browned bits in the pan.

Step 2: Start the butternut squash

Lower heat to medium and add the remaining 1 tablespoon oil. Add the butternut squash cubes and a pinch of salt, then stir to coat in the oil and browned bits. Cook 8 to 10 minutes, stirring every couple of minutes, until the edges start to brown and the squash begins to soften.

Step 3: Add Brussels sprouts and onions

Add the halved Brussels sprouts and sliced onion to the skillet. Sprinkle with another pinch of salt and cook 8 to 10 minutes, stirring occasionally, until the sprouts turn bright green and pick up some golden brown spots, and the onion softens. If the pan looks too dry or things start to scorch, add 1 to 2 tablespoons of water and scrape up the browned bits.

Step 4: Add peppers and aromatics

Add the sliced red bell pepper and cook 3 to 4 minutes, until it softens slightly but still keeps some crunch. Stir in the minced garlic, smoked paprika, dried thyme or Italian seasoning, red pepper flakes, black pepper, and ¼ teaspoon more salt. Cook 1 to 2 minutes, until the garlic smells fragrant and the spices coat the veggies.

Step 5: Return sausage and finish the skillet

Return the browned sausage and any juices from the plate to the skillet. In a small bowl, whisk together Dijon mustard, maple syrup or honey, and apple cider vinegar or lemon juice. Pour this mixture over the sausage and veggies, then toss everything together and cook 2 to 3 more minutes, until the flavors meld and the squash feels tender when you pierce it with a fork.

Step 6: Taste and serve

Taste the skillet and add more salt, pepper, or a squeeze of lemon if it needs brightness. Sprinkle chopped parsley over the top, and add Parmesan or feta if you like a cheesy finish. Serve hot straight from the skillet for peak cozy vibes.

What to Serve with Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

This sausage veggies skillet with butternut squash and Brussels sprouts pairs nicely with fluffy white rice, brown rice, or quinoa. You can spoon it over mashed potatoes or mashed cauliflower for a comfort-food bowl situation. Add a simple green salad or sliced cucumbers and cherry tomatoes on the side for crunch and freshness.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat on the stovetop over medium heat with a splash of water or broth, and stir until hot.
• Use the microwave for quick lunches; heat in 45 to 60 second bursts and stir between rounds.
• Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.

Sausage Veggies Skillet with Butternut Squash and Brussels Sprouts

A cozy, savory, slightly sweet one-pan sausage and veggie skillet with butternut squash and Brussels sprouts, ready in about 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Ingredients

  

• 12 ounces smoked sausage or fully cooked chicken sausage, sliced into 1/2-inch coins
• 2 tablespoons olive oil or avocado oil, divided
• 4 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 12 ounces Brussels sprouts, trimmed and halved
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/4 teaspoon red pepper flakes
• 3/4 to 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

• 1 to 2 teaspoons Dijon mustard
• 1 to 2 teaspoons maple syrup or honey
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon fresh parsley, chopped
• grated Parmesan or crumbled feta, for serving

Instructions

 

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook 3 to 5 minutes per side, until browned and slightly crisp. Transfer the sausage to a plate, leaving the browned bits in the pan.
2. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the butternut squash cubes and a pinch of salt. Stir to coat in the oil and browned bits and cook for 8 to 10 minutes, stirring every couple of minutes, until the edges start to brown and the squash begins to soften.
3. Add the halved Brussels sprouts and sliced onion to the skillet with another pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until the sprouts are bright green with some golden spots and the onion is softened. If the pan looks dry or starts to scorch, add 1 to 2 tablespoons of water and scrape up the browned bits.
4. Add the sliced red bell pepper and cook 3 to 4 minutes, until slightly softened but still crisp-tender. Stir in the minced garlic, smoked paprika, dried thyme or Italian seasoning, red pepper flakes if using, black pepper, and about 1/4 teaspoon more salt. Cook 1 to 2 minutes, until the garlic is fragrant and the spices coat the veggies.
5. Return the browned sausage and any accumulated juices to the skillet. In a small bowl, whisk together the Dijon mustard, maple syrup or honey, and apple cider vinegar or lemon juice. Pour this mixture over the sausage and veggies, toss well, and cook 2 to 3 minutes more, until the flavors meld and the squash is tender when pierced with a fork.
6. Taste and adjust with more salt, pepper, or a squeeze of lemon if needed. Sprinkle with chopped parsley and top with Parmesan or feta if desired. Serve hot straight from the skillet.

Notes

Nutrition Information
Approximate per serving (4 servings, using chicken sausage, 1 teaspoon maple syrup, no cheese): 420 calories; fat 24 g; saturated fat 6 g; carbohydrates 33 g; fiber 7 g; sugars 10 g; protein 18 g; sodium 970 mg. Values will vary based on sausage type, oil amount, sweetener choice, and any added cheese.