Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. tastes cozy, savory, a little sweet, and super satisfying, like fall comfort food that decided to hit the gym. It works perfectly for busy weeknights, meal prep Sundays, or anyone who wants a one-pan dinner on the table in about 35–40 minutes. I cook some version of this skillet almost every week, usually while answering homework questions and trying not to burn the onions.
Why You Should Try This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.
This sausage veggie skillet packs protein, fiber, and colorful vegetables into one pan, so you get a balanced meal without juggling five pots. The butternut squash brings natural sweetness, the Brussels sprouts add a toasty, nutty flavor, and the sausage ties everything together with big savory notes.
You can customize this skillet easily with different sausages, extra veggies, or whatever you need to use from the fridge. Clean-up stays simple, the leftovers taste even better, and the whole skillet looks pretty enough for guests without any fancy plating.
“This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. tastes like a cozy sheet-pan dinner upgraded to a sizzling, caramelized skillet ★★★★★”
Ingredients You’ll Need
Sausage
- 12 ounces to 1 pound sausage links or bulk sausage
- Italian chicken sausage keeps it lighter but still flavorful.
- Pork sausage gives a richer taste and more browned bits on the skillet.
- Use mild or spicy based on your heat tolerance.
Vegetables
-
2 cups peeled and cubed butternut squash
- Fresh pre-cut squash from the produce section saves time and finger safety.
- Frozen squash works too; pat it dry so it browns better.
-
2 cups Brussels sprouts, trimmed and halved
- Choose small to medium sprouts for quicker cooking.
- If you only find large ones, quarter them so they cook through.
-
1 medium red onion, sliced
- Yellow or sweet onion also works if that is what you have.
-
1 red bell pepper, sliced
- Any color pepper works; red and yellow taste sweeter, green tastes more grassy.
-
3 cloves garlic, minced
- Jarred minced garlic works in a pinch, use about 1 tablespoon.
Oil, Seasoning, and Flavor Boosters
-
2–3 tablespoons olive oil or avocado oil
- Use a neutral high-heat oil if your skillet runs very hot.
-
1 teaspoon kosher salt, plus more to taste
-
½ teaspoon black pepper
-
1 teaspoon smoked paprika
-
½ teaspoon dried thyme or Italian seasoning
-
¼ teaspoon crushed red pepper flakes, optional for heat
-
1–2 teaspoons Dijon mustard
- This adds a tangy, savory note that balances the sweetness of the squash.
-
1–2 teaspoons maple syrup or honey, optional
- A tiny drizzle brings out the caramelized flavor of the vegetables.
-
1–2 tablespoons water or low-sodium chicken broth
- This helps soften the squash and sprouts if they need a little steam at the end.
Toppings (Optional but Tasty)
- Fresh parsley or chives, chopped
- Grated Parmesan or crumbled feta
- Lemon wedges for squeezing over the skillet
Equipment
- Large, heavy skillet (12-inch cast iron or stainless steel works best)
- Sharp knife and sturdy cutting board
- Wooden spoon or spatula
- Small bowl for mixing seasonings
- Measuring spoons and cups
Tips & Tricks
- Cut the butternut squash and Brussels sprouts into similar sizes so they cook evenly.
- Brown the sausage first, then use the rendered fat plus a little oil to flavor the vegetables.
- Do not crowd the skillet; cook in two batches if your pan feels packed, or the veggies will steam.
- Keep the heat at medium to medium-high so the vegetables caramelize without burning.
- Add garlic near the end of cooking so it turns fragrant instead of bitter.
- Taste and adjust salt, pepper, and acid at the end; a squeeze of lemon can brighten the whole skillet.
- Use pre-cut squash and pre-trimmed Brussels sprouts from the store when you feel short on time.
- Stir only occasionally so the vegetables build a nice browned surface.
How to Make Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.
Step 1: Prep the Ingredients
Peel and cube the butternut squash into roughly ¾-inch pieces. Trim the ends off the Brussels sprouts and slice them in half, or quarter them if they look large. Slice the onion and bell pepper, then mince the garlic and set everything aside in separate piles so you can add them in stages.
Slice sausage links into coins if you use links, or break bulk sausage into bite-size chunks. In a small bowl, mix the salt, pepper, smoked paprika, thyme or Italian seasoning, and red pepper flakes. Keep that seasoning mix near the stove so you can sprinkle as you cook.
Step 2: Brown the Sausage
Heat your large skillet over medium-high heat and add about 1 tablespoon of oil. Add the sausage in a single layer and cook it until it browns on one side, then flip and continue until cooked through. Stir occasionally so the sausage cooks evenly and leaves browned bits on the bottom of the skillet.
Transfer the cooked sausage to a plate and keep the skillet on the heat. Leave the rendered fat in the skillet, and add a little more oil if the surface looks dry. Those browned bits will flavor the vegetables and make the sausage veggies skillet taste deeper and richer.
Step 3: Start the Vegetables
Add the butternut squash and Brussels sprouts to the hot skillet. Sprinkle about half of the seasoning mix over them and toss to coat in the oil and sausage drippings. Spread them out in an even layer so they have space to caramelize.
Cook for about 8–10 minutes, stirring only every couple of minutes. Let the vegetables sit between stirs so they develop color on the cut sides. If any pieces start to char too quickly, lower the heat slightly and keep going.
Step 4: Add Onion and Bell Pepper
Once the squash and Brussels sprouts start to soften and show some browning, add the sliced onion and bell pepper. Drizzle in another teaspoon of oil if the skillet looks dry. Sprinkle most of the remaining seasoning mix over the vegetables and toss everything together.
Cook for another 5–7 minutes, stirring occasionally. The onion should soften and turn lightly golden, and the peppers should lose their raw crunch but still hold some bite. Taste a piece of squash; it should feel tender but not mushy.
Step 5: Add Garlic and Flavor Boosters
Push the vegetables slightly to the edges of the skillet and create a small open spot in the center. Add the minced garlic with a tiny splash of oil if needed. Stir the garlic in that center spot for about 30 seconds until it smells fragrant.
Stir the garlic into the vegetables, then add the Dijon mustard and maple syrup or honey if you use it. Toss everything so the mustard coats the vegetables lightly. If the squash still feels a little firm, splash in the water or chicken broth and cover the skillet loosely with a lid for 2–3 minutes to steam and finish cooking.
Step 6: Return the Sausage and Finish
Add the cooked sausage and any juices from the plate back into the skillet. Toss everything together so the sausage, butternut squash, Brussels sprouts, onion, and peppers mix evenly. Taste and adjust with more salt, pepper, or a pinch of red pepper flakes.
Turn off the heat and sprinkle chopped parsley or chives over the top. Add grated Parmesan or crumbled feta if you like a cheesy finish. Serve the sausage veggies skillet hot, straight from the pan, with lemon wedges on the side for a bright squeeze over each serving.
What to Serve with Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.
Serve this Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. over fluffy rice, quinoa, or cauliflower rice for a more filling bowl. You can pair it with a simple green salad, garlic bread, or warm pita to scoop up all the tasty bits. Kids often like it with a side of applesauce or sliced fruit, which matches the sweetness of the squash. A cold sparkling water with citrus, iced tea, or a simple lemonade fits nicely with this skillet dinner.
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 until hot, which keeps the vegetables from drying out.
- Use the microwave for quick lunches; heat in short bursts and stir between rounds so everything warms evenly.
- Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge and reheat in a skillet for the best texture.
Sausage Veggies Skillet with Butternut Squash Brussels Sprouts
Ingredients
Instructions
- Peel and cube the butternut squash into roughly 3/4-inch pieces. Trim the ends off the Brussels sprouts and slice them in half, or quarter them if they are large.
- Slice the red onion and red bell pepper. Mince the garlic and set all the vegetables aside in separate piles so you can add them in stages.
- Slice sausage links into coins if using links, or break bulk sausage into bite-size chunks.
- In a small bowl, mix together the kosher salt, black pepper, smoked paprika, dried thyme or Italian seasoning, and crushed red pepper flakes (if using). Keep this seasoning mix near the stove.
- Heat a large heavy skillet over medium-high heat and add about 1 tablespoon of oil.
- Add the sausage in a single layer. Cook until browned on one side, then flip and continue cooking until browned and cooked through, stirring occasionally so it cooks evenly and leaves browned bits on the bottom of the skillet.
- Transfer the cooked sausage to a plate and set aside. Leave the rendered fat in the skillet and add a little more oil if the surface looks dry.
- Add the butternut squash and Brussels sprouts to the hot skillet. Sprinkle about half of the seasoning mix over them and toss to coat in the oil and sausage drippings.
- Spread the vegetables out in an even layer so they have space to caramelize. Cook for about 8–10 minutes over medium to medium-high heat, stirring only every couple of minutes to let them brown on the cut sides. If any pieces start to char too quickly, lower the heat slightly.
- When the squash and Brussels sprouts have started to soften and show some browning, add the sliced red onion and red bell pepper to the skillet.
- Drizzle in another teaspoon of oil if the skillet looks dry, then sprinkle most of the remaining seasoning mix over the vegetables and toss well.
- Cook for 5–7 minutes, stirring occasionally, until the onion is softened and lightly golden and the peppers are tender but still have some bite. Taste a piece of squash; it should be tender but not mushy.
- Push the vegetables slightly toward the edges of the skillet to create a small open spot in the center. Add the minced garlic with a tiny splash of oil if needed.
- Stir the garlic in the center for about 30 seconds, just until fragrant, then stir it into the vegetables.
- Add the Dijon mustard and the maple syrup or honey (if using). Toss until the vegetables are lightly coated. If the squash still feels a bit firm, add the water or chicken broth and cover the skillet loosely with a lid for 2–3 minutes to steam and finish cooking.
- Return the cooked sausage and any accumulated juices to the skillet. Toss everything together until the sausage, butternut squash, Brussels sprouts, onion, and peppers are evenly mixed and heated through.
- Taste and adjust with more salt, pepper, or a pinch of red pepper flakes if desired. Remove from heat.
- Top with chopped parsley or chives and grated Parmesan or crumbled feta if you like. Serve hot straight from the skillet with lemon wedges on the side for squeezing over each serving.
Notes
Approximate per serving (4 servings, without cheese or toppings): 360 calories; fat 22 g; saturated fat 6 g; carbohydrates 24 g; fiber 5 g; sugars 7 g; protein 18 g; sodium 900 mg. Values will vary based on sausage type, oil amount, toppings, and portion size.
Leave a Reply