Sheet Pan Butternut Squash, Mushroom & Sausage

I did not post on the blog last week as it is now a busy time for me. I am currently in the midst of renovating and building my dream kitchen! My current stove was just removed, so it caused some down time in my cooking. Now that I got over it, I am geared up for more oven action which is apt for the year end festive season. This sheet pan butternut squash, mushroom & sausage was my lunch-for-one and it only took me a just under 30 minutes (& only 10 minutes of active action). It makes a fast & satisfying meal.

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I had the whole sheet pan (which is the size of the toaster tray) to myself and I used the roasted ingredients as salad toppings for my low carb lunch. I had this salad with a home-made cajun vinaigrette (upcoming recipe).


Sliced Butternut Squash
Slicing the squash. I wanted this recipe to be quick-cooking, so I used butternut squash, which is softer compared to other varieties of pumpkin. I also sliced the squash thinly as shown above. You can use any variety of squash or pumpkin for this recipe.

P.S. This furry ball of cuteness is an impromptu & peekaboo debut of my newly adopted cat Beauty on the blog. I adopted her for 4 happy months to date! Beauty basically jumped up the table when I was taking this picture so I guess she really wants to appear on the blog? :D I will show her off more when my new kitchen is ready :D

Sheet Pan Butternut Squash, Mushroom & Sausage Recipe
Prepare sheet pan. Coat the squash and mushroom slices with olive oil & all-purpose seasoning. Arrange the squash one layer at the bottom layer of the baking tray, followed by the mushrooms and then small morsels of butter. This will go into the oven for about 15 minutes.

Sheet Pan Butternut Squash, Mushroom & Sausage Recipe
Add some sausage (optional). After 15 minutes of roasting, both the squash & mushroom are cooked (pictured above). I added a cheese sausage as I want to eat some meat :P

Serving it. Since the sausage is of the cooked variety, it goes into the oven for only 5 minutes. Lunch is ready when the sausage starts to brown nicely with cheese oozing out. Sprinkle chopped spring onions (or parsley) and black pepper. Eat on its own as a snack or as salad topping.

Sheet Pan Butternut Squash, Mushroom & Sausage Recipe

This recipe uses butternut squash. If using other harder varieties of squash or pumpkin, just add a few more minutes of roasting time (& slice the mushrooms more thickly) accordingly.

To enjoy this as a meatless meal, omit the sausage and double up the mushrooms used.

This recipe fills a toaster tray (half the size of a normal oven baking tray) as it serves one (or two). To fill an oven tray, double up or multiply the ingredients accordingly.


  • 100g butternut squash flesh (seeds & skin removed) sliced thinly
  • 1 tbsp + 1/2 tsp olive oil divided
  • 1 tsp all-purpose seasoning (or any fave dried herbs such as Italian seasoning)
  • 50g button mushroom wiped with damp cloth & sliced thinly
  • garlic salt (or salt) to taste
  • 7g unsalted butter cut to small pieces
  • 1 cooked cheese sausage sliced thinly; see note below


  • 1/2 tsp dried parsley (or 1/2 tbsp freshly chopped parsley)
  • 1 tsp chopped spring onions optional
  • freshly cracked black pepper to taste


  1. Prepare & bake sheet pan (butternut squash & mushroom). Line sheet pan with baking paper or baking spray. In a bowl, coat butternut squash & mushroom with 1 tbsp olive oil and all-purpose seasoning. Arrange the butternut squash one layer in the sheet pan, followed by the button mushrooms. Lightly sprinkle garlic salt and scatter butter over the contents. Bake the sheet pan at preheated oven of 200°C (392°F) for 15 minutes until the contents are just cooked.
  2. Add sausage (optional). Coat sausage with remaining olive oil. Take out the sheet pan from the oven and scatter the sausage on top. Continue baking in the oven for another 5 minutes, or until the sausage is slightly browned at the edges.
  3. To serve, sprinkle garnishes (parsley and/or spring onions) and freshly cracked black pepper. Eat on its own as a light meal or with a salad base.

Cooking Note(s):

The cheese sausage I am using has a rich flavour. You can substitute with any favourite cooked sausage.