Name: Sausage Veggies Skillet with Butternut Squash Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces smoked sausage or chicken sausage, sliced into 1/2-inch coins; 2 cups butternut squash, peeled and cubed into 1/2-inch pieces; 2 cups Brussels sprouts, trimmed and halved; 1 small red onion, sliced into thin wedges; 1 red bell pepper, sliced into strips; 2 tablespoons olive oil, divided; 1 tablespoon butter (optional, for extra richness); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme or Italian seasoning; 1 pinch red pepper flakes (optional, for heat); 1–2 teaspoons Dijon mustard; 1 tablespoon maple syrup or honey; 1–2 tablespoons grated Parmesan or pecorino (optional); fresh parsley or chives, chopped, for garnish; lemon wedges, for serving

Sausage Veggies Skillet with Butternut Squash Brussels Sprouts. tastes cozy, a little sweet from the squash, savory from the sausage, and caramelized around the edges in the best way. It works perfectly for busy weeknights, meal prep fans, and anyone who wants a full dinner on the table in about 35 minutes. I make some version of this skillet almost every Sunday while I listen to a podcast and pretend I already folded the laundry.

Why Choose This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts.

This sausage veggies skillet with butternut squash Brussels sprouts packs protein, fiber, and color into one pan. You get crispy sausage, tender squash, and browned sprouts, so every bite hits salty, sweet, and toasty notes.

You cook everything in one skillet, so cleanup stays easy and quick. The recipe works with fresh or frozen veggies, which makes it friendly for busy schedules and half-empty fridges.

“This Sausage Veggies Skillet with Butternut Squash Brussels Sprouts tastes like fall comfort in a bowl, but cooks fast enough for a Tuesday night. ★★★★★”

Ingredients You’ll Need

Main ingredients

12 ounces smoked sausage or chicken sausage, sliced into ½-inch coins
- Use fully cooked sausage to keep the recipe quick. I like Aidells, Applegate, or any brand with simple ingredients and bold seasoning.
2 cups peeled and cubed butternut squash, ½-inch pieces
- Fresh or pre-cut from the produce section both work. Frozen squash also works; just cook a few minutes longer.
2 cups Brussels sprouts, trimmed and halved
- Choose smaller sprouts for quicker cooking. If they look huge, quarter them.
1 small red onion, sliced into thin wedges
1 red bell pepper, sliced into strips
2 tablespoons olive oil, divided
1 tablespoon butter (optional, for extra richness)

Seasoning blend

1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme or Italian seasoning
Pinch of red pepper flakes, optional for heat

Finishing touches

1–2 teaspoons Dijon mustard
1 tablespoon maple syrup or honey
1–2 tablespoons grated Parmesan or pecorino, optional
Fresh parsley or chives, chopped, for garnish
Lemon wedges, for squeezing over the skillet at the end

Easy substitutions

Swap butternut squash with sweet potatoes or delicata squash if that is what you have.
Use turkey sausage, pork sausage, or plant-based sausage; just keep the total amount similar.
Replace Brussels sprouts with broccoli florets or green beans if sprouts do not excite your crew.
Use avocado oil or canola oil instead of olive oil if you cook on higher heat.

Pantry shortcuts

Use frozen butternut squash and frozen Brussels sprouts when you feel short on prep time.
Use pre-sliced sausage and pre-chopped onion and pepper from the store to cut chopping time.
Use a pre-mixed seasoning blend like Cajun seasoning or Italian seasoning and just add salt to taste.

Equipment list

Large, heavy skillet (12-inch cast iron or stainless steel works best)
Cutting board and sharp chef’s knife
Wooden spoon or spatula
Small bowl for mixing seasonings
Tongs for flipping sausage and veggies

Tips & Tricks

Heat the skillet until it feels hot before you add sausage so you get browned edges instead of pale slices.
Cut the butternut squash into small, even cubes so it cooks at the same speed as the Brussels sprouts.
Dry the veggies with a clean towel if they look wet; dry veggies caramelize better.
Spread everything in a single layer and avoid constant stirring so the veggies actually brown.
Brown the sausage first, then cook the veggies in the flavorful fat that stays in the pan.
Taste near the end and adjust salt, pepper, and acid with a squeeze of lemon to brighten the skillet.
Add maple syrup or honey at the end so it glazes the veggies without burning.
Slice sausage slightly thicker if you want juicy bites, or thinner if you like crisp edges.
Use medium to medium-high heat; very high heat can scorch the squash before it softens.
Stir in a spoonful of Dijon at the end for a tangy finish that balances the sweetness of the squash.

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

Step 1: Prep the ingredients

Peel the butternut squash, scoop out the seeds, and cut it into ½-inch cubes. Trim the ends off the Brussels sprouts and slice them in half from top to bottom. Slice the red onion into thin wedges and cut the bell pepper into strips.

Slice the sausage into ½-inch coins. In a small bowl, mix the salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, and red pepper flakes. Keep the seasoning blend near the stove so you can season in layers.

Step 2: Brown the sausage

Set your large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the sausage slices in a single layer. Cook 3 to 5 minutes, flipping once, until the sausage browns on both sides and the edges crisp.

Move the browned sausage to a plate and keep the flavorful fat in the skillet. If the skillet looks dry, add another teaspoon of oil. Leave any browned bits on the bottom; those bits carry flavor into the veggies.

Step 3: Start the veggies

Add the remaining 1 tablespoon olive oil and the butter to the skillet. When the butter melts, add the butternut squash and Brussels sprouts. Sprinkle about half of the seasoning blend over the veggies and toss to coat.

Spread the veggies into a single layer and let them cook without stirring for 3 to 4 minutes. Stir, then cook another 3 to 4 minutes, until the squash starts to soften and the sprouts show some browning on the cut sides.

Step 4: Add onion and pepper

Add the red onion and bell pepper to the skillet. Sprinkle on the remaining seasoning blend and toss everything together. Cook 5 to 7 minutes, stirring every couple of minutes, until the onion softens and the peppers turn tender with a few charred spots.

Taste a piece of squash; it should feel tender and creamy in the center. If it still feels firm, lower the heat to medium, cover the skillet loosely, and cook 3 to 5 more minutes, checking often so nothing burns.

Step 5: Bring sausage and veggies together

Return the browned sausage and any juices from the plate to the skillet. Toss everything so the sausage nestles into the veggies. In a small bowl or measuring cup, stir together the Dijon mustard and maple syrup or honey.

Pour the Dijon mixture over the skillet and toss to coat the sausage and veggies. Cook 2 to 3 minutes so the glaze clings and the flavors blend. Taste and adjust with more salt, pepper, or a pinch of red pepper flakes if you want more heat.

Step 6: Finish and serve

Turn off the heat and squeeze a lemon wedge over the skillet. Sprinkle with grated Parmesan and chopped parsley or chives. Give everything one last gentle toss.

Serve the sausage veggies skillet with butternut squash Brussels sprouts hot right from the pan. Scoop generous portions into bowls so everyone gets a mix of sausage, squash, sprouts, onion, and pepper in each serving.

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

This sausage veggies skillet with butternut squash Brussels sprouts already feels like a full meal, but simple sides round it out nicely. Serve it over cooked brown rice, quinoa, or cauliflower rice for extra volume and texture. A crisp green salad with a light vinaigrette balances the richness of the sausage and the sweetness of the squash.

You can also add warm crusty bread or garlic toast to soak up the flavorful juices in the bottom of the bowl. For drinks, pair it with sparkling water, flavored seltzer, or a tall glass of iced tea or lemonade.

Storage Options

Cool leftovers to room temperature within 1 hour, then transfer them to airtight containers.
Store in the fridge for 3 to 4 days; reheat portions in a skillet over medium heat with a splash of water or broth.
Freeze in freezer-safe containers or bags for up to 2 months; label with the date so you keep track.
Reheat from frozen in a covered skillet over low to medium heat, or thaw overnight in the fridge before reheating.
Add a fresh squeeze of lemon and a sprinkle of herbs after reheating to bring the flavors back to life.