Roasted Butternut Squash with Kielbasa and Apples

When autumn comes to Baltimore, there's no better than arriving home to a hot, comforting dinner that warms the kitchen with roasted apple, cinnamon, and herb aromas. This Roasted Butternut Squash with Apples, Kielbasa, Honey, and Pecans is one of those easy, comforting dinners that makes you think the holidays came early.

It's a sheet pan dinner, which means minimal cleanup and maximum coziness , just what you want on a cold night. The squash becomes buttery and caramelised, the apples soften and slightly sweeten, the Pecans provide crunch, and the smoky kielbasa brings it all together. Honey, Cinnamon, and herbs spice it up, and a few melty Gouda cheese slices finish it off. It's a stress-free fall masterpiece. It's also great doubles as a Thanksgiving side dish that your friends (and your taste buds) will love for sure!!

Living in Baltimore, where the arrival of fall is truly magical, the crisp air, colorful leaves, and cozy evenings inspire me to cook more comforting, hearty dishes. Being a neurosurgeon, my schedule is hectic and unpredictable. So, I’ve learned to rely on easy one-pan or one-pot dinners that are wholesome yet satisfying.

Although I'm single and tend to cook just for myself, I adore preparing foods such as this for Thanksgiving get-togethers with friends. This roasted butternut squash recipe is a crowd-pleaser super cozy, aromatic, and hearty, just like autumn itself.

Why You'll Love This Recipe

• It's easy and stress-free — just pile everything onto a baking sheet and roast.
• It’s bursting with fall flavors — cinnamon, honey, apples, and squash make your kitchen smell like a cozy autumn evening.
• Versatile — it can be a meal on its own or a perfect side dish for Thanksgiving.
• Balanced — smoky, sweet, savory, nutty, and cheesy all in one bite!

Ingredients You’ll Need

• Butternut Squash – peeled and diced; sweet, nutty, and the highlight of this recipe. (You can substitute with sweet potatoes if you prefer.)
• Apples – crisp apples such as Honeycrisp or Gala; they provide a fruity sweetness that complements the savory sausage.
• Kielbasa (Polish sausage) – smoky and robust; counteracts the sweetness of the squash and apples. (Chicken sausage or turkey sausage also work just fine.)
• Honey – a hint of sweetness that caramelizes everything lovely. (Maple syrup can be used instead.)
• Pecan Nuts – for crunch and warmth; they toast wonderfully in the oven. (Substitute with walnuts or almonds if you prefer.)
• Cinnamon – gives that warm fall spice and warmth.
• Rosemary and Thyme – fresh or dried; they give an excellent earthy perfume.
• Salt and Pepper – to season everything just right.
• Gouda Cheese – shredded or cubed; it melts to a creamy, smoky crust on top. (You can substitute with Gruyère, mozzarella, or cheddar.)

How to Prepare Sheet Pan Butternut Squash and Kielbasa

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Get the ingredients ready – Peel and dice butternut squash and apples. I keep the Kielbasa whole for a nice rustic feel, however for special occasions I cut the kielbasa into ½-inch slices.
3. Mix everything together – In a big bowl, mix together squash, apples, kielbasa, pecans, honey, olive oil, cinnamon, rosemary, thyme, salt, and pepper until coated completely.
4. Put on the sheet pan – Spread everything in one layer for even roasting.
5. Roast in the hot oven for 35–40 minutes, turning halfway, until the squash is tender and lightly browned and the apples are caramelized.
6. Add the cheese – Top with shredded or diced Gouda and back to the oven for an additional 5–7 minutes, just until the cheese melts and just starts to bubble.
7. Serve warm – Add a few additional pecans or herbs if desired. Serve directly from the pan for a rustic, comforting effect.

A Cozy Bite of Fall

Every forkful of this roasted butternut squash and apple is a hug in a mouth. Smoky, sweet, and savory simultaneously. It's all I adore about autumn contained within one uncomplicated, satisfying meal. Whether it's a weeknight quickie dinner following a long day operating or a gorgeous Thanksgiving side dish, this recipe always warms and comforts my table, and I hope it does yours as well.

How to Cut Butternut Squash the Easy Way

Cutting Butternut squash might look difficult initially, but after learning the correct steps, it's very easy.

• Begin by cutting both ends so that it remains stable on the board. Peel it with a good vegetable peeler using the outer skin.
• Next, cut the squash in half widthwise to divide the neck from the round bulb.
• Cut each section lengthwise, scoop the seeds out with a spoon, and chop the flesh into uniform cubes.
• You can even roast the seeds and make them a crunchy little snack afterwards. If you enjoy cooking with butternut squash as much as I do, you would probably like my Instant Pot Lasagna Soup with Ground Beef and Butternut Squash which is love for lasagna in its finest form, or my Roasted Butternut Squash Mac and Cheese which is the ultimate comfort dish.

What Sausage Works Best for This Recipe

Good old-fashioned Polish kielbasa provides the rich, smoky taste and lovely contrast to the apples' and honey's sweetness for this dish. But go ahead, make it your own.

Smoked sausage, apple chicken sausage, or even turkey sausage are great here. Add a little zing with andouille sausage if you like a kick of spice. Kielbasa is still my go-to though, since it's dense and flavorful, and it caramelizes beautifully in the oven. You can also toss in some cooked Pasta or Rice into it for a more wholesome meal.

If you're a fan of creamy pasta, my Butternut Squash Fettuccine Alfredo is another comforting fall staple dinner that combines similar flavors in a completely different manner.

Quick Tips from the Kitchen, Storing Leftovers and What to Serve It With

Here are a few speedy tips from my kitchen to yours.

• Always roast in a single layer so the squash can brown beautifully rather than steaming.
• Add the cheese towards the end so it melts to perfection without burning.
• And for a bit of added flavor, drizzle with a little balsamic glaze or maple syrup just before serving.

Storing Leftovers

If you have leftovers, keep them refrigerated in an airtight container for three or four days. They reheat deliciously well in the oven or skillet.

You can also add them to a salad or even wrap them into a bowl of quinoa for a speedy and filling lunch the next day.

This roasted butternut squash with apples and kielbasa pairs well with so many mains. Serve it alongside roasted chicken, pork chops, or even your Thanksgiving turkey. If you’re planning a cozy fall dinner, try it with my Roasted Butternut Squash for extra caramelized goodness, or a comforting bowl of Butternut Squash Soup with Coconut Milk for a light and creamy pairing. And when you’re in the mood for something slow-cooked and hearty, my Apple Butternut Squash Chicken in the Crockpot fits right in.

There’s something so comforting about this roasted butternut squash dish. It’s simple, cozy, and full of fall flavors that make your whole kitchen smell like the holidays. Whether you’re making it for yourself after a long day or sharing it at a Thanksgiving table with friends, it’s one of those recipes that always feels like home.