Description
This easy one-pan sausage dinner features smoky fully cooked sausage paired with roasted butternut squash and Brussels sprouts, all tossed in a flavorful, creamy apple cider Dijon sauce. Roasted to perfection with warming spices and finished with a rich sauce, it’s a comforting, gluten-free meal perfect for any night of the week.
Ingredients
Main Ingredients
- 1 ½ pounds fully cooked smoked sausage, chicken sausage, or kielbasa
- 4 cups butternut squash, peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
Sauce Ingredients
- 1 tablespoon butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ½ cup apple cider
- ⅓ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh thyme or chopped parsley, optional for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Slice the Sausage: Slice the fully cooked sausage into thick rounds. For a decorative Hasselback effect, make several shallow cuts across each piece, being careful not to slice all the way through.
- Season Vegetables: Place the butternut squash cubes and halved Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme. Toss everything together so the vegetables are well coated.
- Arrange Sausage on Pan: Distribute the sausage slices evenly among the seasoned vegetables on the baking sheet to allow even roasting.
- Roast the Ingredients: Roast in the preheated oven for 25 to 30 minutes, stirring the vegetables once halfway through cooking. Roast until the butternut squash is tender, Brussels sprouts have browned edges, and the sausage is hot with lightly crisped edges.
- Make the Sauce Base: While roasting, melt butter in a small saucepan over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened and fragrant.
- Add Aromatics and Liquids: Stir in the minced garlic and dried thyme, cooking for 30 seconds until aromatic. Pour in apple cider, then whisk in Dijon mustard, maple syrup, and apple cider vinegar.
- Simmer and Reduce: Let the mixture simmer gently for 4 to 5 minutes, allowing it to reduce slightly. Stir in the heavy cream and continue simmering for another 2 to 3 minutes until the sauce is creamy and lightly thickened.
- Season the Sauce: Taste the sauce and season with salt and black pepper as desired to enhance flavors.
- Serve and Garnish: Drizzle the creamy apple cider Dijon sauce generously over the roasted sausage and vegetables. Garnish with fresh thyme or chopped parsley if desired, and serve warm for a cozy, delicious meal.
Notes
- Use fully cooked sausage such as smoked sausage, chicken sausage, or kielbasa for ease and quick cooking.
- Ensure butternut squash pieces are evenly cut to about ¾-inch for uniform roasting.
- The Hasselback cut on the sausage adds a decorative touch and helps flavor absorption but can be skipped if preferred.
- If apple cider is unavailable, a mix of apple juice with a splash of vinegar can be a substitute.
- This recipe can be made gluten-free by checking the sausage ingredients for hidden gluten and using gluten-free Dijon mustard.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.