Acorn Squash and Chicken Sausage Sheet Pan Supper

Acorn Squash and Chicken Sausage Sheet Pan Supper by

Lindsay Moore


Shopping List

  • 1 each large acorn squash, halved, seeded, and cut into 1/2-inch slices
  • 1 each red onion, cut into 1/4-inch wedges
  • 8oz portabello mushrooms, sliced
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Fresh Cracked Pepper {don’t have to be exact here}
  • 4 each Al Fresco Sweet Italian sausages (12oz package)
  • 1/2 Cup Grated Parmesan Cheese (2 oz)
  • 1 Tbsp Chopped Fresh Sage
  • 1 Tbsp Chopped Fresh Oregano
  • 1 Tbsp Chopped Fresh Thyme



  1. Preheat oven to 475 degrees. On a rimmed baking sheet toss squash, mushroom and onion with oil, salt and pepper. Spread out in one even layer and add sausages. Roast until veggies start to soften, 18 minutes. Remove baking sheet from oven and heat broiler.
  2. Sprinkle parmesan and herbs over veggies and place back in oven to broil until cheese is bubbling and sausages are cooked through, 3 minutes.