One Pan Chicken Sausage with Acorn Squash and Cabbage
Okay, can we talk about how gorgeous fall food is? First off, this One Pan Chicken Sausage dinner with acorn squash and red cabbage is basically a plate of autumn golden squash, deep purple cabbage, dark leafy kale, all roasted together until everything’s caramelized at the edges.
Honestly, I’m a sucker for a dinner where the ingredients do all the visual work for you. No styling tricks needed here. The amber squash and deep magenta cabbage practically glow once they hit the oven. Toss it all in a tangy maple mustard marinade, let one pan do the heavy lifting, and just like that dinner’s basically done itself.
Why You’ll Love This One Pan Chicken Sausage Dinner
Here’s why this one pan chicken sausage dinner is going into regular rotation:
- One pan, minimal cleanup — my favorite kind of weeknight dinner
- Ready in about 40 minutes
- That maple mustard marinade is tangy, a little sweet, just right
- Looks like a fall farmers market exploded on your plate (in the best way)
- Easy to swap in whatever chicken sausage flavor you love
Ingredients for One Pan Chicken Sausage, Acorn Squash, and Red Cabbage
The Baking Pan
- Kale chicken sausages (or your choice of chicken sausage)
- Red cabbage
- Acorn squash
- Curly kale
For the Marinade
- Apple cider vinegar
- Maple syrup
- Whole grain mustard
- Salt
- Black pepper
- Olive oil
Ingredient Notes
- Chicken sausage: Kale chicken sausage brings extra flavor to this one pan dish, but honestly, any precooked chicken sausage you’ve got in the fridge will work.
- Acorn squash: Slice about 1/2-inch thick so it gets that caramelized edge without going mushy in the middle.
- Red cabbage: Cutting it into wedges keeps it from falling apart on the pan, and it gets these gorgeous charred purple edges.
- Whole grain mustard: Little pops of texture and tang that cut right through the maple sweetness.
- Curly kale: Goes in partway through so it crisps up instead of turning into a sad, soggy pile of greens.
How to Make One Pan Chicken Sausage, Acorn Squash, and Red Cabbage
Step 1: Preheat your oven to 425°F. Arrange the red cabbage wedges, acorn squash slices, and chicken sausages on the pan, leaving space for the kale to be added later.
Step 3: In a small bowl, whisk together the apple cider vinegar, maple syrup, whole grain mustard, salt, black pepper, and olive oil until well combined.
Step 4: Drizzle the marinade over the cabbage, squash, and chicken sausages. Toss gently so everything gets coated don’t be shy about it, every bite should have some of that tangy glaze.
Step 5: Place the baking pan in the oven and roast for 20 minutes.
Step 6: After 20 minutes, pull the pan out, add the curly kale, and toss everything together with whatever marinade is left on the pan. Back in the oven for another 5 minutes, until the vegetables are tender and caramelized around the edges.
Step 7: Pull it out, serve it up warm, and enjoy.
Tips for the Best One Pan Chicken Sausage
- Slice the squash evenly so every piece roasts at the same pace, no raw spots, no mush.
- Don’t skip tossing the kale in that leftover marinade on the pan; that’s where all the flavor’s hiding.
- Give everything a little breathing room on the pan so it roasts instead of steams, overcrowding is the enemy of caramelization.
- Taste the marinade before pouring it on if you like things tangier, a splash more vinegar never hurts.
Storage and Reheating
Leftovers keep well in the fridge, covered, for up to 3–4 days. For the best results, reheat in a skillet over medium heat to bring back some of that caramelized texture, or alternatively, use the oven at 350°F for about 10 minutes the microwave works in a pinch, but the veggies won’t be quite as crisp.
More Dinner Recipes to Try
- Braised Rabbit in White Wine & Vinegar Sauce
- One Pan Pork Tenderloin with Cabbage & Apples
- Beef and Cabbage Gratin
- Mushroom and Sausage Forest Lasagna
One Pan Chicken Sausage, Acorn Squash, and Red Cabbage
Video
Ingredients
- 5 kale chicken sausages (or your choice of chicken sausage)
- 1 small red cabbage, cut into wedges
- 1 medium acorn squash, halved, seeded, and sliced into 1/2-inch slices
- 2 cups cups curly kale, stems removed
Marinade
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp whole grain mustard
- 1/3 cup olive oil
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 425°F.
- Arrange the red cabbage wedges, acorn squash slices, and sausages on the sheet pan, leaving space for the kale to be added later.
- In a small bowl, whisk together the apple cider vinegar, maple syrup, whole grain mustard, salt, black pepper, and olive oil until well combined.
- Drizzle the marinade over the cabbage, squash, and sausages. Toss gently to ensure the vegetables and sausage are evenly coated.
- Place the sheet pan in the oven and roast for 20 minutes.
- After 20 minutes, remove the sheet pan from the oven, add the curly kale, and toss to coat with any remaining marinade on the pan. Return to the oven and roast for an additional 5 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm. Enjoy!
Notes
- Any precooked chicken sausage works if you can’t find kale chicken sausage.
- Store leftovers in the fridge for up to 3–4 days.
Frequently Asked Questions
Can I use a different vegetable instead of acorn squash?
Yes — butternut squash or sweet potato both work great as a swap, just adjust the roasting time slightly since they may cook a bit faster or slower depending on thickness.
What chicken sausage works best for this recipe?
Any precooked chicken sausage works, but something with herbs or a little spice (like apple, kale, or spinach feta varieties) pairs especially nicely with the maple mustard marinade.
Can I make this ahead of time?
You can prep the marinade and chop the vegetables a day ahead, then assemble and roast right before serving for the best texture.
