There’s something about the cozy scents of autumn—roasted squash, apples, and herbs—that makes you feel instantly at home. This Fall Sheet Pan Dinner delivers all of that in one single, fuss-free pan. With juicy sweet Italian chicken sausage, roasted kabocha squash, Brussels sprouts, and a pop of honeycrisp apple, it’s a perfect balance of savory and sweet. A tangy maple-mustard dressing brings it all together. Whether you’re cooking for a busy weeknight or meal-prepping for fall lunches, this dish wraps the season into one flavorful, easy-to-clean-up meal.

Why You’ll Love This Fall Sheet Pan Dinner

This colorful Fall Sheet Pan Dinner is about to be your new go-to for cozy, healthy meals. Here’s why:

Bold autumn flavors: Sausage, squash, apple, and Brussels sprouts are the ultimate fall combo.
One-pan magic: Minimal cleanup means more time enjoying your evening.
Easy and customizable: Use whatever fall produce or sausage you love.
Nutrient-packed: A rainbow of fiber, protein, and heart-healthy fats in every bite.

The Story Behind Fall Sheet Pan Dinner

This comforting Fall Sheet Pan Dinner recipe is inspired by fall harvest flavors and modern mealtime convenience:

Sheet pan dinners rose in popularity with the rise of one-pan meal trends in the 2010s.
Kabocha squash, a Japanese variety, is naturally sweet and creamy—no peeling required.
Coconut aminos add umami without soy, a nod to health-conscious cooking.
Apple cider vinegar and maple syrup balance the dish with tang and sweetness.

Key Ingredients in Fall Sheet Pan Dinner

Let’s break down what makes this dish both comforting and nourishing:

Sweet Italian chicken sausage – Juicy and flavorful, it adds savory depth and protein.
Kabocha squash – Naturally sweet and creamy; roasts beautifully and holds shape.
Brussels sprouts – Crispy, caramelized edges give texture and earthiness.
Honeycrisp apple – Bright and tart, it balances the richness of the sausage.
Shallots – Mild and aromatic, they melt into the mix and enhance every bite.
Maple-mustard dressing – A blend of olive oil, coconut aminos, and Dijon for a sweet-tangy glaze.

How to Make Fall Sheet Pan Dinner

Preheat your oven
Set it to 450°F (or 425°F if your oven runs hot). Line a large sheet pan with parchment paper for quick cleanup.
Make the dressing
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons coconut aminos, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, ¼ tsp salt, and ¼ tsp pepper.
Prep your ingredients
Slice the sausage into ½-inch rounds. Dice the kabocha squash (no need to peel). Halve the Brussels sprouts. Dice the apple and slice the shallots thinly.
Toss with dressing
Add everything to the prepared sheet pan. Drizzle the dressing over and toss until all the pieces are evenly coated.
Arrange and roast
Spread everything into a single layer—avoid crowding! Roast for 30–35 minutes until the veggies are browned and the sausage is sizzling.
Finish and serve
Sprinkle with fresh chopped parsley for a pop of color and herbal freshness.

Fall Sheet Pan Dinner Tips and Twists

Top Cooking Tips:

Cut veggies uniformly for even roasting.
Use pre-cut squash to save time.
Stir halfway through cooking for even browning.
Roast on the top rack for more caramelization.
Let the pan rest for 5 minutes before serving—it helps flavors settle.

Tasty Variations:

Swap sausage for cubed tofu or tempeh for a vegetarian option.
Try butternut squash or delicata if kabocha isn’t available.
Add dried cranberries or pecans after roasting for extra texture.

Storage, Reheating, and Make-Ahead Tips

Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
Reheating: Reheat in a 350°F oven for 10–15 minutes or microwave in 30-second bursts.
Make-Ahead: Chop all veggies and mix the dressing a day in advance. Store separately in the fridge and assemble just before roasting.

Serving Suggestions for Fall Sheet Pan Dinner

This cozy Fall Sheet Pan Dinner pairs beautifully with:

Crusty sourdough or cornbread to soak up the sweet-savory glaze.
Wild rice or quinoa for a filling grain base.
Simple avocado toast on the side for a creamy contrast—try this recipe.
Roasted Broccoli and Carrots as an extra veggie boost—get the recipe here.
A glass of chilled apple cider or dry rosé to round out the fall flavors.

Frequently Asked Questions

Can I make this without sausage?
Absolutely—use chickpeas, tofu, or even mushrooms as your protein.

Do I need to peel the kabocha squash?
Nope! Its skin softens while roasting and adds extra fiber.

Is this recipe gluten-free?
Yes, if your sausage is gluten-free and you use coconut aminos instead of soy sauce.

Can I double the recipe?
Yes, just use two pans and rotate them halfway through roasting.

Can I use frozen Brussels sprouts?
Fresh is best for roasting, but if using frozen, thaw and pat dry before cooking.

Enjoy Your Fall Sheet Pan Dinner

With caramelized squash, crispy Brussels sprouts, sweet apple, and juicy sausage all cooked on one pan, this Fall Sheet Pan Dinner truly captures autumn in every bite. It’s wholesome, comforting, and wonderfully low-effort—perfect for when you want something nourishing but don’t want to spend hours in the kitchen. Whether it’s a quiet dinner or part of your weekly meal prep, you’ll come back to this recipe again and again.

Explore More Recipes You’ll Love

Looking for more easy and cozy dishes like this Fall Sheet Pan Dinner? Try these favorites:

Pair it with our Grilled Chicken Wraps for lunch the next day.
Craving something creamy? Our Crockpot Chicken and Gravy brings the same comfort in a slow-cooked form.
Need a crowd-pleaser? Deviled Egg Pasta Salad offers a creamy, tangy side.
For dessert, warm up with Blueberry Bread Pudding.

Fall Sheet Pan Dinner with Sausage and Veggies

This Fall Sheet Pan Dinner combines juicy sausage, roasted kabocha squash, Brussels sprouts, and apples in one easy, flavorful dish. Perfect for beginners craving a cozy, low-fuss dinner packed with fall flavor.

Course Dinner

Cuisine American

Keyword autumn dinner recipe, fall sheet pan dinner, one-pan dinner, roasted fall vegetables, sausage sheet pan recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 4 servings

Calories 390kcal

Author Abby Marlow

Ingredients

Main Ingredients:

12 oz sweet Italian chicken sausage sliced into ½-inch rounds
1 kabocha squash seeded and diced (no need to peel)
2 –3 cups Brussels sprouts halved
1 large Honeycrisp apple diced
2 shallots sliced

Dressing:

2 tbsp olive oil
2 tbsp coconut aminos or soy sauce
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
¼ tsp salt
¼ tsp pepper
1 handful fresh parsley chopped

Instructions

Preheat oven to 450°F (or 425°F if your oven runs hot). Line a large sheet pan with parchment paper.
In a bowl, whisk together olive oil, coconut aminos, vinegar, mustard, maple syrup, salt, and pepper.
Slice sausage, dice squash, halve Brussels sprouts, and prep apple and shallots.
Place all ingredients on the sheet pan and pour the dressing over the top.
Toss everything together directly on the pan to evenly coat.
Spread into a single layer to allow even roasting.
Roast for 30–35 minutes, flipping halfway, until veggies are golden and tender.
Sprinkle with chopped parsley before serving your fall sheet pan dinner.

Notes

For extra flavor, drizzle with balsamic glaze before serving. You can swap kabocha for butternut squash in this fall sheet pan dinner—just keep the cubes even for roasting.

Nutrition
Calories: ~390 per serving
Protein: 17g
Carbs: 28g
Fat: 23g
Fiber: 6g
Sugar: 10g
(Note: Approximate values.)