Easy Fall Sheet Pan Dinner

I love sheet pan dinners for fall nights. Life gets a bit more chaotic in the fall with back to school, getting back into a routine, and all the fun things that happen in September and October.

September is a time when things around the farm are still going full tilt - we are still getting many, many pounds of those delicious summer veggies including tomatoes, peppers, and zucchini, but our apples are coming in as is our winter squash and other fall crops.

I am always looking for great recipes to use up a big harvest, and this sheet pan dinner has become a go-to for us.

To keep prep time to a minimum, I will often pre-chop the veggies the night before and store in the fridge in a covered bowl.

14 ounces Smoked Kielbasa Sausage

1 cup butternut squash, diced

1 bell pepper, yellow, red or orange, diced

1 small zucchini, cut into half moons

red onion, cut into thick slices

2 tablespoons olive oil

½ teaspoon dried thyme

½ teaspoon smoked paprika

½ teaspoon garlic salt

¼ teaspoon ground black pepper

Preheat oven to 400°F.

Chop the butternut squash and steam in the microwave for 2 minutes while you chop the other veggies. You don’t want it cooked through, just about halfway cooked.

Add all the remaining veggies and sausage to a large bowl.

Drizzle the olive oil over the top. Sprinkle in the thyme, smoked paprika, garlic salt and pepper.

Toss to combine, making sure each piece is well coated with the oil and spices.

While it’s not necessary to line the baking sheet with aluminum foil, you certainly can if you’d like.

Pour onto a baking sheet that’s been drizzled with olive oil.

Bake for 25 minutes or until the veggies are cooked through and are slightly brown.