This easy sheet pan meal combines juicy Italian sausage, acorn squash, baby potatoes, onion, kale for the ultimate one-pan meal! Hearty and warming, you’ll want to make this sheet pan sausage and vegetables a weeknight staple. Let’s make it!

Top down view of a sheet pan dinner with roasted acorn squash and sausage.

Roasted Italian Sausage & Vegetables Makes the Most Hearty Sheet Pan Meal!

This roasted Italian sausage and vegetables recipe is coming to us from Mina Stone, who was kind enough to share this delicious sheet pan dinner with our Real Food Whole Life community, straight from her latest book, Lemon, Love & Olive Oil. The great thing about this simple sheet pan meal (besides the ultra flavorful Greek spices) is that your main protein and veggie sides all cook together at one time. Simply chop and drop all your ingredients onto a tray and let your oven do the rest!

Sausage and fall vegetables on a sheet pan.

This Acorn Squash Sheet Pan Dinner Can Be Prepped Ahead

  • This recipe can be made ahead, so it’s perfect for meal prep on busy weeks (or anytime you need to get dinner on the table quickly & easily). To prep ahead, simply chop all the veggies, toss with olive oil and store, covered and refrigerated up to 4 days. Then just combine with the sausage when ready to bake.
  • Roasted Italian Sausage will keep well in the fridge for up to 3-4 days, in a sealed container.

Meal Prep Tip: Before freezing, slice the roasted sausage into rounds and chop the acorn squash into smaller pieces. That way it’ll thaw quicker when you’re ready to reheat it!

Roasted italian sausage and vegetables on a sheet pan.

Recipe Notes, Modifications & Adaptations

  • Any kind of uncooked hot or sweet Italian sausage in casing will work in this recipe. Italian chicken sausage will work, but be sure to use uncooked sausage (not pre-cooked), or the sausage will overcook in the time indicated.
  • Most hard winter squashes would also be delicious here in place of the acorn squash, including butternut squash or kabocha. If you want to skip the squash, sub in sweet potatoes.ad
  • For the most even cooking, be sure to spread out all your veggies & the sausage (if using) in one layer on your sheet tray. I divided this recipe up between two sheet trays and roasted both trays together (on separate racks) in the oven.
  • For another ultra simple sausage recipe, I highly recommend my simple slow cooker sausage and peppers!

This Recipe Is…

top down view of a sheet pan dinner with roasted acorn squash and sausager
5 stars (4 ratings)

Sheet Pan Sausage & Veggies (w/ Italian Sausage)

by Robyn Conley Downs
Servings: 6
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
This easy sheet pan meal combines juicy Italian sausage, acorn squash, baby potatoes, onion, kale for the ultimate one-pan meal! Hearty and warming, you'll want to make this sheet pan sausage and veggies a weeknight staple. Let's make it!
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Ingredients

  • 1 acorn squash, trimmed, cut in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 1 lbs baby potatoes, white or red, cut in half
  • 1 medium red onion, cut into 1-inch wedges
  • 6 Italian sausages, sweet, hot, or a mix
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 3 cups kale, stemmed and torn into pieces
  • ½ teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Equipment

Instructions 

  • Preheat the oven to 400ºF and line 2 rimmed sheet pans with parchment paper.
  • Cut the ends off the acorn squash and prop it up on your cutting board. Slice it down the middle lengthwise and remove the seeds. Cut the squash into 1-inch “smiles” by placing the flat part on your cutting board and cutting it horizontally. Toss with olive oil, sprinkle with salt, and arrange over the two baking sheets.
  • Toss the baby potatoes with olive oil and add to both baking sheets with the squash.
  • Nestle the wedges of red onion randomly in between the squash where there is space (this keeps the onion wedges intact) and drizzle with a bit more olive oil.
  • Pierce the sausages a few times with a sharp knife and place on the baking sheets, in between the vegetables. Drizzle each sausage with a little olive oil.
  • Pour the lemon juice over the vegetables and sausages, then sprinkle the oregano over them.
  • Toss the kale with a bit of olive oil (so each piece is coated) and a sprinkle of salt and freshly ground black pepper and set aside.
  • Roast the vegetables and sausages in the oven for 30 to 45 minutes, flipping once. Remove from the oven and place the kale on top of the baking sheet. Roast for another 10 minutes, or until everything is starting to crisp up and get golden brown. Drizzle with additional olive oil and garnish with parsley or cilantro and serve

Notes

  • Adapted with permission from Lemon, Love & Olive Oil by Mina Stone
  • See blog post for more recipe notes and modifications.
 
Course: Main Course

Nutrition Information:

Calories: 508kcal, Carbohydrates: 24g, Protein: 19g, Fat: 38g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Cholesterol: 85mg, Sodium: 1026mg, Potassium: 925mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1321IU, Vitamin C: 38mg, Calcium: 90mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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