roasted butternut squash recipe - roasted butternut squash bowl with beets, feta, pistachios, and parsley — Makes: *4 Servings*
Per Serving: *35g Protein | 480 Cal*

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Fall can be a busy and hectic time for people. Your kids are back to school, work can get busier, and activities and celebrations can take up a lot of your spare time. That’s why I love a sheet pan meal. Quick and easy, endlessly customizable, and perfect for busy weeknights, sheet pan meals are a healthy, balanced choice that takes the stress out of dinnertime. This version is high in protein (of course) and super flavorful. Made with chicken sausage, roasted butternut squash, and other veggies and seasonings, it’s topped with an addicting yogurt-tahini sauce, crunchy pistachios, creamy feta, and fresh parsley for a meal that feels anything but boring.

Why You’ll Love This Roasted Butternut Squash Recipe

Packed with protein: This easy sheet pan meal packs 35g of protein into each serving thanks to the use of chicken sausage and Greek yogurt.
Minimal cleanup: Because this healthy recipe is made on a baking sheet, you’ll have fewer dishes to wash once you’re done eating (and who doesn’t love that?).
Perfect for meal prepping: If you’re a meal prepper, this recipe is a great one to add into your regular rotation. Just roast everything on the sheet pan, mix up the sauce, and store in airtight containers for 3-4 days. A healthy, delicious meal ready for you whenever you need it.
Macro-friendly and super satisfying: This well-rounded meal is the perfect combination of healthy fats, lean protein, and fiber-rich veggies.

roasted butternut squash recipe - overhead shot of plated dish

Ingredients

For the Base

1 ½ lbs butternut squash, peeled with a vegetable peeler or sharp chef's knife & cut into about 1-inch cubes (about 4 cups)
1 large red onion, cut into wedges
4 large chicken sausages (garlic herb, apple, or Mediterranean), sliced into coins
1 zucchini, quartered
Avocado oil spray
1 teaspoon sumac or za’atar (or swap with cumin)
1 teaspoon smoked paprika (or cumin)
½ teaspoon salt
½ teaspoon black pepper

Yogurt-Tahini Sauce

2 cups plain Greek yogurt (2% or 5%)
4 tablespoons tahini
5–6 tablespoons fresh lemon juice
2 teaspoons garlic, grated or minced
2 tablespoons olive oil (optional)
3 tablespoons maple syrup
2–3 tablespoons water (to thin)
½ teaspoon za’atar or cumin
½ teaspoon paprika
Salt + pepper, to taste

Toppings

Crushed pistachios
Crumbled feta
Fresh chopped parsley
Optional: pre-cooked beets, cubed, for an extra pop of color

Instructions

Preheat the oven and prep the pan: Turn on the oven and set it to preheat to 425 degrees F. Line a large sheet pan with a piece of parchment paper.
Roast the squash and onion: Once the pan has preheated, scatter the butternut squash cubes and red onions evenly over the sheet pan in a single layer. Spray it with avocado oil spray and season it with sumac, paprika, salt, and black pepper. Toss to coat. Transfer the pan to the preheated oven and roast for about 15 minutes.
Make the sauce: Add the Greek yogurt, tahini, lemon juice, garlic, olive oil, maple syrup, za’atar, paprika, and a splash of water to a bowl. Whisk well until smooth. Taste and adjust seasoning. If it’s too thick, add another splash of water.
Roast the chicken sausage and zucchini: Once the squash and onion have roasted for about 15 minutes, pull the pan out of the oven and add the chicken sausage and zucchini to the pan. Gently toss everything together, then return the pan to the oven and roast for another 15-20 minutes, or until the squash and sausage are golden brown.
Assemble your butternut squash bowl: Spread a bit of the yogurt sauce on a plate or in a shallow bowl. Add your roasted veggies, top with beets, crumbled feta, crushed pistachios, and chopped parsley.
Serve and enjoy: Serve immediately with extra sauce or lemon wedges on the side if you’d like. Enjoy!

Nutrition Info (Per Serving - Makes 4 Servings)

Calories: 480
Protein: 35g
Carbs: 38g
Fat: 22g

roasted butternut squash recipe - two finished plates with all of the toppings

Swaps & Variations

Try a different protein: Instead of using chicken sausage, make this recipe using turkey sausage, rotisserie chicken, chickpeas, tofu, or roasted salmon (or another fish).
Switch up the vegetables: Swap in sweet potatoes, carrots, bell peppers, eggplant, delicata squash or another winter squash, or even kale.
Try a variation on the dressing: Use almond butter in the dressing instead of tahini for a bit of a twist.
Make it dairy-free: Instead of the plain Greek yogurt, try making your sauce with coconut yogurt or another plant-based yogurt.
Bulk it up: Serve your roasted butternut squash bowl over quinoa, farro, brown rice, wild rice, or cannellini beans for a heartier meal.

Roasted Butternut Squash Bowl Meal Prep Tips

Roast everything and make the sauce the day that you’re meal prepping. Store in airtight containers and make sure to keep the sauce separate until you’re ready to plate and serve.
You can also use the sauce as a dip or spread! Pair with raw veggies, pita chips, or whatever else you’d like.

roasted butternut squash recipe - plate of finished dish with the sheet pan next to it

FAQs

If you’re looking for a vegetarian version of this dish, try using chickpeas, tofu, tempeh, or plant-based sausage alternatives in place of the chicken sausage. It's a delicious way to enjoy fall produce.
Keep your leftover butternut squash bowl in an airtight container in the fridge (and the sauce in a separate container) for up to 3-4 days. Reheat any leftovers before you add sauce and eat. You can use the microwave or oven and heat until the food is heated through. You could also freeze the veggies and chicken sausage in a freezer-safe container. Make sure to make the sauce fresh for best results.
If you don’t have any tahini, try making your sauce with creamy almond butter, cashew butter, or even sunflower seed butter for a similar creamy nuttiness.

This easy, nourishing, weeknight dinner is packed with flavor. Perfect for meal prepping, busy days, or even a dinner party with friends, it’s a recipe you’ll love to make all season long.