Name: Sausage Veggies Skillet with Butternut Squash Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12–16 ounces sausage, sliced into 1/2 inch coins (chicken, turkey, or beef; fully cooked or raw); 3 cups butternut squash, peeled and cubed into 1/2–3/4 inch pieces; 3 cups Brussels sprouts, trimmed and halved; 1 medium red onion, sliced into thick wedges; 1 red bell pepper, sliced into strips; 3 cloves garlic, minced; 3 tablespoons olive oil, divided; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon dried thyme or Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 1–2 teaspoons Dijon mustard; 1–2 teaspoons maple syrup; fresh parsley or chives, chopped; grated Parmesan or crumbled feta; lemon wedges, for serving

Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. tastes cozy, a little smoky, slightly sweet, and full of caramelized edges that make you poke around the pan for “just one more bite.” It works for busy weeknights, meal prep, or a simple weekend dinner, and you can get it on the table in about 40 minutes. I make some version of this skillet almost every Sunday while my dog judges my veggie chopping skills from the corner.

Why Make This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. at Home

You control the ingredients, seasoning, and sausage type, so the skillet fits your taste and your budget. You also get fresher flavor and better texture than anything that sits in a hot bar.

This skillet uses one pan, simple prep, and everyday ingredients, so cleanup stays easy. You can double the batch, stash leftovers, and eat well for several days without cooking from scratch each time.

This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. hits that perfect balance of sweet, savory, and crispy, and it tastes even better the next day. ★★★★★

Ingredients You Need

Sausage and veggies

12 to 16 ounces sausage
- Use chicken sausage, turkey sausage, or beef sausage.
- Choose fully cooked links for a faster skillet or raw sausage if you want extra browning and flavor.
- Slice into coins about 1/2 inch thick.
3 cups peeled and cubed butternut squash
- Cut into 1/2 to 3/4 inch cubes so they cook evenly.
- Use pre-cut squash from the produce section to save time.
- Frozen squash works too; pat it dry before cooking.
3 cups Brussels sprouts, trimmed and halved
- Choose smaller sprouts for sweeter flavor.
- Quarter very large sprouts so they cook at the same rate as the squash.
1 medium red onion, sliced into thick wedges
- Yellow or sweet onion also works.
- Keep slices chunky so they caramelize instead of burning.
1 red bell pepper, sliced into strips
- Any color bell pepper works.
- Use frozen strips in a pinch; add them later in the cooking process.
3 cloves garlic, minced
- Use jarred minced garlic if that fits your weeknight energy level.

Seasoning and fat

3 tablespoons olive oil
- Avocado oil or canola oil also works.
- Use a high heat oil if your skillet runs very hot.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme or Italian seasoning
1/4 teaspoon crushed red pepper flakes
- Optional, adjust to your heat preference.
1 to 2 teaspoons Dijon mustard
- Adds tang and depth at the end.
- Use grainy mustard if you like more texture.
1 to 2 teaspoons maple syrup
- Balances the bitterness of Brussels sprouts and the smokiness of sausage.
- Honey also works, or skip it for a lower sugar version.

Optional finishers

Fresh parsley or chives, chopped
Grated Parmesan or crumbled feta
Lemon wedges for squeezing over the skillet

Equipment list

Large, heavy skillet or sauté pan
- A 12 inch cast iron skillet works best for browning.
Sharp chef’s knife
Cutting board
Heatproof spatula or wooden spoon
Small bowl for mixing seasoning
Tongs for flipping sausage and veggies

Tips & Mistakes

Cut the squash and Brussels sprouts into similar sizes so they cook at the same rate.
Dry the veggies well after rinsing so they brown instead of steaming.
Heat the skillet before adding oil and ingredients so the sausage and veggies sear nicely.
Avoid crowding the pan; cook in two batches if your skillet feels packed.
Stir only occasionally so the veggies have time to caramelize on one side.
Taste and adjust salt and acid at the end; a squeeze of lemon can wake up the whole skillet.
Use fully cooked sausage when you want a faster meal and raw sausage when you want deeper flavor.
Keep the heat at medium to medium high; very high heat can scorch the garlic and spices.
Add delicate veggies like bell peppers later so they stay tender crisp instead of mushy.
Store leftovers quickly after cooling; do not leave the skillet at room temperature for long.

How to Make Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

Step 1: Prep the veggies and sausage

Peel the butternut squash and cut it into 1/2 to 3/4 inch cubes. Trim the ends off the Brussels sprouts, remove any sad outer leaves, and slice them in half. Slice the onion into thick wedges and cut the bell pepper into strips.

Slice the sausage into 1/2 inch coins. Mince the garlic. Set everything in separate piles so you can add ingredients at the right times.

Step 2: Season the veggies

In a large bowl, add the squash, Brussels sprouts, onion, and bell pepper. Drizzle with 2 tablespoons olive oil. Sprinkle with salt, black pepper, smoked paprika, dried thyme, and crushed red pepper flakes.

Toss until every piece looks lightly coated with oil and seasoning. Add another teaspoon of oil if the veggies look dry. Keep the garlic aside for now so it does not burn.

Step 3: Brown the sausage

Place your skillet on the stove over medium high heat. Add 1 tablespoon olive oil and swirl to coat the bottom. When the oil shimmers, add the sausage slices in a single layer.

Let the sausage cook without moving it for 2 to 3 minutes so it browns on one side. Flip the pieces and cook another 2 to 3 minutes until the sausage browns and heats through. Transfer the sausage to a plate and keep the skillet on the heat.

Step 4: Start the squash and Brussels sprouts

Add the seasoned squash and Brussels sprouts to the hot skillet. Spread them into an even layer so they have good contact with the pan. Cook for 5 to 7 minutes without stirring too much, just an occasional toss.

You want to see golden brown spots on the squash and some char on the cut sides of the Brussels sprouts. If the pan looks dry or the veggies start to stick, drizzle in a little more oil. Keep the heat at medium to avoid burning.

Step 5: Add onion and bell pepper

Add the onion wedges and bell pepper strips to the skillet. Toss everything together so the seasoning coats the new veggies. Cook for another 5 to 7 minutes, stirring every couple of minutes.

The onion should soften and turn slightly golden at the edges. The bell pepper should turn tender but still hold its shape. Adjust the heat if anything darkens too quickly.

Step 6: Add garlic and sausage back in

Push the veggies to the edges of the skillet and clear a small space in the center. Add the minced garlic to that spot and cook for about 30 seconds until it smells fragrant. Stir the garlic into the veggies.

Return the browned sausage and any juices from the plate to the skillet. Toss everything together so the sausage nestles into the veggies. Cook 3 to 5 more minutes so the flavors mingle and everything heats through.

Step 7: Finish with mustard and maple

Turn the heat down to low. Stir in Dijon mustard and maple syrup. Toss until the mustard coats the sausage and veggies in a light glossy layer.

Taste and adjust salt, pepper, and red pepper flakes. Squeeze a little lemon juice over the skillet if you like brightness. Sprinkle with fresh herbs and cheese if you use them.

Step 8: Rest and serve

Turn off the heat and let the skillet sit for 2 to 3 minutes. This short rest helps the flavors settle and keeps the juices in the veggies. Bring the skillet to the table and serve hot.

Variations I've Tried

Swap the butternut squash for sweet potatoes or delicata squash when you want a slightly different sweetness. Use turkey sausage with apple or chicken sausage with herbs for a lighter skillet that still tastes hearty. Add chopped kale or baby spinach in the last few minutes of cooking so the greens wilt into the mix.

Use different spice blends like Cajun seasoning, taco seasoning, or curry powder for a new flavor profile. Stir in cooked quinoa, brown rice, or farro at the end to turn the skillet into a full grain bowl. Add a fried or soft boiled egg on top of each serving for extra protein and a runny yolk sauce.

How to Serve Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

Serve the Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. straight from the pan with a big spoon and some warm crusty bread or tortillas on the side. Spoon it over fluffy rice, mashed potatoes, or cauliflower rice for a more filling meal. Pair it with a simple green salad or sliced cucumbers and tomatoes for freshness and crunch.

You can also pack the skillet into meal prep containers with a grain or extra veggies and enjoy it for quick lunches. Kids often like the sweet squash and sausage combo, so keep the red pepper flakes light if you cook for little ones.

How to store

Cool leftovers to room temperature within 30 to 45 minutes, then move them to airtight containers.
Store in the fridge for 3 to 4 days; reheat only the portion you plan to eat.
Freeze in freezer safe containers or bags for up to 2 months; label with the date.
Reheat on the stovetop in a skillet over medium heat with a splash of water or broth, or warm in the oven at 350°F until hot; use the microwave in short bursts if you feel impatient, stirring between bursts.