This recipe for a rustic Fall Harvest Sheet Pan Dinner features butternut squash, chicken sausage, red grapes, broccoli, and Parmesan. It's a quick, easy, fall dinner that is great for meal prep!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: sausage sheet pan dinner, sheet pan dinner, sheet pan meal prep
Servings: 5servings
Calories: 262kcal
Author: Whitney Reist | Sweet Cayenne
Cost: $12-15
Equipment
Sheet pan
Ingredients
4links(1 pound) chicken sausage (I used Spinach Asiago from Sam’s Club), cut into rounds
2cupsbutternut squash, cut into ½ ‘’ cubes
2cupsseedless red grapes
3cupsfresh broccoli florets, about 1’’ pieces
1tablespoonolive oil
½teaspoonEACH of salt, pepper, and Italian seasoning
¼teaspoonred pepper flakes
½cupshaved Parmesan flakes
¼cupfresh chiffonade-cut basil
1-2tablespoonsaged Balsamic vinegar
For serving: cooked farro, wild rice, quinoa, sorghum or barley
Instructions
Preheat oven to 425℉ Line a sheet pan with parchment paper.
Place the sausage, squash, grapes, and broccoli in a large bowl. Toss everything together with the olive oil, salt, pepper, Italian seasoning, and red pepper flakes.
Transfer the veggies and sausage to the prepared sheet pan. Pat everything down to make sure each piece is flat on the sheet pan.
Roast for 10 minutes. Remove from oven, stir, and top with the Parmesan. Roast for another 10 minutes.
Remove the pan from oven and add the fresh basil. Serve the sheet pan meal with cooked farro, then drizzle aged balsamic vinegar on top.
Cool the ingredients completely before dividing into meal prep containers for lunches throughout the week. Keep refrigerated for up to 4 days.
Notes
Nutrition facts calculated without grains for serving on the side.