Sheet-Pan Sausage, Squash & Fennel

This Sheet-Pan recipe is almost in the 30 minutes or less category. There is about 10 minutes preparation, but other than that, only 30 minutes cooking time. It is an adaptation of a recipe suggested in The New York Times using only sausage and butternut squash. I like my version better!


  1. 1 pound butternut squash
  2. 1 fennel head
  3. 1 small sweet onion
  4. 1/2 pound spicy Italian sausage
  5. 2 tablespoons olive oil
  6. Salt & pepper to taste
  7. 2 tablespoons chopped parsley


Place a large, rimmed baking sheet in the middle oven shelf and set it to 425 degrees.

Cut the butternut squash, the fennel head and the onion into 3/4″ squares.

Cut the sausage links into several pieces.

Put everything into a large bowl and pour the olive oil in with it. Add salt & pepper to taste.

Stir the mixture to coat with the olive oil. Add salt and pepper to taste.

When the oven has reached 425 degrees, remove the pan (IT WILL BE HOT!) and dump the mixture onto the pan.

I always like to line my pans with foil for easy cleanup!

Roast for 25-30 minutes checking once mid-way to shake the pan.

Remove to a plate or bowl and sprinkle with chopped parsley for garnish.

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