This sheet pan recipe uses common fall flavors for an easy weeknight meal with minimal cleanup and effort!
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One of my favorite parts of the autumn season is all of the fun and unique squashes that are in season! This recipe utilizes delicata squash, one of the easiest fall squashes to work with in my opinion! It is really easy to slice, and the best part is that the skin is tender when cooked, so there is no need to peel.
How to prepare Delicata Squash
The easiest way to slice up a delicata squash is into half-moon shapes. You’ll want to cut the ends off each side and then slice down the center length-wise.
Next, remove the seeds and membrane from the center of the squash. You can keep the seeds and roast them for a healthy snack. You can actually do this with any squash! I like to keep the seeds in the fridge until I have enough to roast from any squash I use such as butternut, acorn, and spaghetti squash.
Then, slice about ½ inch thick into the half-moon shape.
Can you eat the outside of a Delicata Squash?
Yes! You can eat the outside skin of a Delicata Squash. When it is cooked the skin becomes tender. That is one of the best parts of a delicata squash because you do not need to go through the effort of peeling it like you would a Butternut Squash.
Health Benefits of Delicata Squash
Delicata squash is a really wonderful source of fiber and potassium. Fiber is a really important part of our diets, yet many people are lacking in fiber intake. Adding Delicata Squash to your recipe rotation is a yummy way to boost your fiber. Fiber is essential for your bowel health and it also helps control your blood sugar levels.
To prepare the Maple Dijon glaze
The glaze is the best part of this sheet pan meal! It brings the flavor up a notch and compliments the flavors of the veggies and apples in the sausage.
- Dijon mustard
- Maple syrup
- Avocado oil
- Garlic powder
- Onion powder
To make the glaze add all ingredients to a bowl and whisk to combine. Then, drizzle on top of veggies and mix around to evenly coat.
Sheet pan meals make dinner a breeze!
Sheet pan meals are really the answer to making dinner quick and easy. You can prep the veggies and slice everything up ahead of time, and then when it is time for dinner just throw them all on the sheet pan and then walk away. Clean-up is super easy too because you only have to wash 1 pan!
I just recently switched my sheet pan to this Non-Toxic Stainless Steel Sheet Pan, and I have been loving them! Traditional non-stick sheet pans can have a coating on them that is full of chemicals. I have been making the switch to non-toxic cookware little by little so that I can purchase quality items.
Browse more fall recipes here!
Maple Dijon Glazed Sausage and Veggie Sheet Pan Dinner
- 1 package of chicken and apple sausage
- 1 delicata squash
- 1 lb Brussels sprouts
For the glaze:
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Preheat oven to 400 degrees.
- Slice the veggies- To prepare the Brussels Sprouts cut the ends off, and then slice in half. To prepare the delicata squash slice both ends off, and slice in half lengthwise. Remove seeds and membrane. Slice in ½ inch sections, making half-moon shapes. Add to a large bowl.
- Prepare the glaze. Combine all ingredients and whisk. Pour on top of veggies and mix to combine. Add to a sheet pan.
- Slice Chicken and Apple sausage into “coin” shapes, about ½ an inch thick. Add to sheet pan with veggies.
- Bake on the center rack for 30 minutes, or until squash and Brussels can easily be pierced with a fork, and ENJOY!