This healthy and delicious sheet pan meal is made with chicken sausage, butternut squash, kale, and onions. It’s a Whole30 compatible recipe that comes together quickly using just one pan! Make it for dinner tonight or for your weekly meal prep.
Why It Works
When dinner needs to be healthy, delicious, and super easy, this sheet pan meal is what I make!
You only need five ingredients in total, and there’s only a little bit of prep work involved. Best of all, it comes together in about 40 minutes, and most of that time is hands-off.
Made with tender chicken and apple sausage and hearty, filling vegetables like kale, butternut squash, and onions, this recipe is a family favorite! And did I mention it’s Whole30 and Paleo compatible?
Make it for dinner on a busy weeknight or for your weekly meal prep.
Ingredients
- Chicken Sausage. I use Aidell’s Chicken & Apple Sausage. It’s available at Walmart, Kroger, Costco, and more, but feel free to substitute any other chicken sausage you enjoy. See note below if you’re using a different type of sausage.
- Butternut Squash. If you don’t like butternut squash, feel free to substitute sweet potatoes.
- Kale
- Red Onion
- Pantry: Olive Oil, Salt, Pepper, Garlic Powder
👉 Important note: Aidell’s Chicken Sausage is pre-cooked so it doesn’t need to cook as long as raw sausage links. You can definitely use any other kind of sausage. If using uncooked (raw) sausages, be sure to follow the small change in the recipe notes below!
Step by Step Instructions
Step 1: Do the prep work.
While the oven is preheating, wash and tear the kale into 3-4 inch long pieces, removing any large stems. Chop the onion into 2 inch pieces.
Peel, de-seed, and dice the butternut squash. I always use a grapefruit spoon to scrape out the seeds.
Slice the sausages into 1 inch wide rounds.
Step 2: Start cooking the squash and onions.
The squash and onions need the most time to cook, so we start by cooking the squash and onions, then adding the kale and sausage after.
Toss the squash and onions with half of the oil and season lightly with salt and pepper. Spread them out on a large baking sheet.
Bake in the oven for 20 minutes, stopping halfway to turn the pieces with a spatula.
Step 3: Add the sausage and kale.
Toss the sausage and kale with the remaining oil. Season with salt, pepper, and garlic powder.
Spread the sausages and kale on the baking sheet. Cook in the oven for about 8-10 more minutes, stopping halfway through to turn all the pieces with a spatula.
Once the kale is crispy and the sausage is heated through, remove the sheetpan from the oven. Serve immediately!
Tips & FAQ
Transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
Yes! Uncooked sausage links weighing approximately 1/4 lb. each will work wonderfully with this recipe.
Poke each sausage with a fork or knife a few times (this keeps them from popping open in the oven while they cook).
Set the sausages on the sheet pan with the butternut squash and onions in Step 2. When you turn the vegetables halfway through cooking, flip the sausages over.
Use a meat thermometer to test the internal temperature of the sausage links. For beef and pork sausages should be cooked to 160°, and chicken and turkey sausages should be cooked to 165°F, per USDA.
The beauty in this dish is that the entire meal can be made on the sheet pan! It also goes well with jasmine rice, frozen french fries, crusty bread, or crackers, and a quick cherry crumble for dessert (although please note these are not Whole30 compatible options).
More One Pan Dinners
- Kielbasa & Butternut Squash Skillet
- Italian Chicken & Vegetables
- Air Fryer Kielbasa
- Salmon & Brussels Sprouts Salad
- Butterfly Chicken & Vegetables
Are you making this recipe? I’d love to hear about your experience with it.
Leave a comment below or tag me on Instagram @cookathomemom!
Sheet Pan Chicken Sausage & Vegetables
Ingredients
- 24 oz. chicken and apple sausage
- 1 small bunch kale
- 1 medium butternut squash about 2.5-3 lbs.
- 1 medium red onion
- 4 Tablespoons avocado oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (204°C). Meanwhile, wash and tear the kale into 3-4 inch long pieces, removing any large stems. Chop the onion into 2-inch pieces. Peel, de-seed, and dice the butternut squash.Slice the sausages into 1 inch wide rounds.
- Toss the sliced sausage and kale with the remaining oil. Season with salt, pepper, and garlic powder. Spread the sausages and kale on the baking sheet. Cook in the oven for about 8-10 more minutes, stopping halfway through to turn all the pieces with a spatula. Once the kale is crispy and the sausage is heated through, remove the sheet pan from the oven, and serve immediately!
Notes
- Poke each sausage with a fork or knife a few times (this keeps them from popping open in the oven while they cook).
- Set the sausages on the sheet pan with the butternut squash and onions in Step 2. When you turn the vegetables halfway through cooking, flip the sausages over.
- Use a meat thermometer to test the internal temperature of the sausage links. For beef and pork sausages should be cooked to 160°, and chicken and turkey sausages should be cooked to 165°F, per USDA.
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