autumnal sheet pan dinner- so simple!

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This recipe is sooooo easy to make & ultra tasty. Butternut squash is in season right now & so colorful. Choose any sausages you like & any starch - sweet potatoes are also in season and would make for a lovely swap! Find the full recipe below.

what you’ll need

  • 1 medium butternut squash, cubed

  • 10-12 gold yukon potatoes, quartered

  • 1lb sausages of choice

Sauce

  • 1/4 cup olive oil

  • 1 tbsp dijon mustard

  • 1 tbsp honey or maple syrup

  • 1 tbsp tahini

  • 2 gloves garlic, grated

  • salt & pepper to taste

Directions

  1. Preheat oven to 400° & line a baking sheet with parchment paper.

  2. Chop the butternut squash by slicing the ends off first, then removing the thick skin. Scoop out the seeds & cube. Cut the potatoes. You can cut the sausages into bite sized pieces, although I’d recommend keeping them whole so they don’t dry out during baking.

  3. Mix the sauce ingredients thoroughly, then use a large bowl to coat sauce over the squash, potatoes, and sausages.

  4. Place the ingredients on the baking sheet(s) and bake in the oven for 30ish minutes, or until the squash is soft & the potatoes are golden. Try not to overcrowd the ingredients - keep them in a single layer to bake evenly.

  5. Top with hot honey & feta cheese. Serve with sauerkraut and avocado. Enjoy!

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