Chicken Sausage Hash with Roasted Veggies Recipe

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Looking for an easy and delicious Sunday night din? Try this Chicken Sausage Hash with Roasted Veggies! This dish combines sweet butternut squash, crispy Brussels sprouts, and juicy chicken sausage. It’s topped with tangy goat cheese and roasted pumpkin seeds, and you’ve got yourself a flavor-packed meal your whole family will love!!

Why I love this recipe

This chicken sausage recipe is as simple as roasting up veggies on a baking sheet for 20 minutes while the sausage crisps up in a skillet. It uses just a few basic ingredients, such as precooked chicken sausage links (so convenient!), butternut squash, Brussels sprouts, roasted pumpkin seeds for an added crunchy bite, and tangy goat cheese crumbles to finish it off.

I love the mix of sweetness from the squash and chicken apple sausage with the savoriness of the crispy Brussels and tangy goat cheese, yum! And with just a few easy steps, you’ll have a meal ready in about 20 minutes.

More healthy sausage recipes: Chicken Sausage Fall Harvest Buddha Bowls, Sausage and Boursin Stuffed Mushrooms, + Lemon Ricotta Pasta with Chicken Sausage.

Ingredients you’ll need

  • 2 cups cubed butternut squash (or sweet potato)
  • 2 cups halved or shaved Brussels sprouts
  • 3 precooked chicken apple sausage links, sliced
  • 2 tbsp roasted pumpkin seeds (or pistachios)
  • 4 tbsp goat cheese crumbles (omit for Whole30)
  • Olive oil or avocado oil
  • Salt and black pepper

How to make chicken sausage hash with roasted veggies

  1. Preheat the oven to 400°F.
  2. On a sheet pan lined with parchment paper, arrange the butternut squash and Brussels sprouts in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Slice the precooked chicken sausage links and add on top of seasoned veggies. Place sheet pan into oven and roast for 20 minutes.
  4. Remove from oven and top with the goat cheese crumbles and chopped nuts, then divide into bowls & serve!

Use this recipe for meal prep!

One of the best parts about this chicken sausage skillet is how easy it is to make ahead. You can arrange everything on the sheet pan, then when you’re ready just roast for 20 minutes.

If you have leftovers, this dish holds up well in the fridge. Store it in an airtight container for up to 3 days, and you’ll have a healthy lunch or dinner, perfect for the next day.

Savvy tips!

  • If you don’t have pumpkin seeds, you can swap them out for pistachios, walnuts, almonds, or even hazelnuts. They all will add a nice + satisfying salty crunch to the dish.
  • Meal prep is SO SIMPLE with this recipe. Make a large batch and store individual portions in the fridge for quick and easy meals throughout the week.
  • Don’t like chicken sausage? Swap for Italian sausage, pork sausage, or turkey sausage instead! Or switch up the protein for ground turkey, ground chicken, or ground pork, cooked separately in a skillet.
  • Sneak in extra veggies or customize to your own liking! Bell peppers, sweet potatoes, or any leftover vegetables from your fridge work great. I love adding in lots of vegetables from my fridge 🙂

FAQs

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm it in a large skillet with a bit of oil over medium-high heat for the best results, or popping it back in the oven works great too!

Yes, you can freeze this dish! Allow the cooked components to cool completely, then transfer them to an airtight container or freezer-safe bag. Omit the goat cheese before freezing, as dairy doesn’t freeze well and can affect the texture. When ready to eat, thaw the dish in the refrigerator overnight and reheat in a skillet or oven until warmed through. Add fresh goat cheese crumbles (if using) just before serving.

To make this recipe vegetarian, replace the chicken apple sausage with a plant-based sausage, such as Beyond Meat or Field Roast, or swap it for white beans like cannellini or great northern beans for added protein. You can also simply omit the chicken sausage if preferred. The remaining ingredients are already vegetarian-friendly, so no further adjustments are needed.

To make this chicken sausage dish Whole30-friendly, omit the goat cheese and ensure the roasted pumpkin seeds are unsweetened and free of non-compliant oils. Replace the chicken apple sausage with a Whole30-compliant brand like Aidells or Applegate (check for no added sugar or preservatives). Use olive oil or avocado oil for roasting and cooking, as these are Whole30-approved.

Absolutely! Bell pepper, green pepper, or red pepper all make great additions for extra flavor and color. You can also toss in red potatoes or even swap the squash for sweet potatoes if you’d like a spin on a sweet potato chicken sausage hash.

This Chicken Sausage Hash with Roasted Veggies is the perfect blend of savory, sweet, and satisfying. The combination of crispy sausage, creamy goat cheese, and crunchy seeds makes every bite a little different from the last—and so delicious! With simple ingredients found at your local grocery store, this recipe is such a breeze to whip up. Good luck finding an easier dinner idea. Hope you love it!!

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Chicken Sausage + Butternut Squash Hash

Savory chicken sausage, crispy Brussels sprouts and sweet butternut squash combine for a delicious hash!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine American
Servings 2

Ingredients
  

  • 2 cups cubed butternut squash can sub sweet potato
  • 2 cups halved (or shredded) Brussels sprouts
  • 3 links chicken apple sausage precooked
  • 2 tbs. roasted pumpkin seeds can sub pistachios
  • 4 tbs. goat cheese crumbles omit for Whole30
  • olive oil or avocado oil
  • Kosher salt + pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • On a sheet pan lined with parchment paper, arrange the butternut squash and Brussels sprouts in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
  • Slice the precooked chicken sausage links and add on top of seasoned veggies. Place sheet pan into oven and roast for 20 minutes.
  • Remove pan from oven and top with chopped nuts and goat cheese crumbles. Divide into bowls and enjoy!
Keyword brussels sprouts, butternut squash, chicken sausage, Creamy Kale Sweet Potato and Chickpea Salad, goat cheese, hash, pistachios, pumpkin seeds, sausage
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2 Comments

  1. Added spinach, chopped pecans because I had no pumpkin seeds. Used bagged cubed butternut squash, softened in MW. Had feta cheese on hand. Excellent!!!!!

    Reply