Fall Harvest Chicken Sausage Sauté
Fall Harvest Chicken Sausage Sauté turns chicken sausage, turkey bacon, Brussels sprouts, and butternut squash into a cozy one-skillet dinner that tastes like autumn without stretching your grocery budget.
This meal is savory, sweet, smoky, and simple. The chicken sausage browns around the edges. The turkey bacon adds a salty crunch. The Brussels sprouts get tender with crisp little bits. The butternut squash turns soft and lightly caramelized.
It fits a budget-friendly kitchen because it uses a short ingredient list, one pan, and seasonal vegetables that add color, fiber, and natural sweetness. The chicken sausage and turkey bacon keep the meal hearty while still feeling lighter than a heavy comfort food skillet.
Why You’ll Love This Recipe
- Big fall flavor: Sweet butternut squash, smoky turkey bacon, and savory chicken sausage taste rich and cozy.
- Great texture: You get browned sausage, crisp bacon pieces, tender squash, and lightly charred Brussels sprouts in every bite.
- One skillet cleanup: Everything cooks together in one pan, so dinner feels easy on a busy night.
- Balanced and filling: The vegetables bring fiber and color, while the sausage adds satisfying protein.
Fabian’s Budget & Health Tip: Buy a whole butternut squash and whole Brussels sprouts when they cost less than prepped vegetables. Dice and shave them yourself, then freeze any extra squash for another quick skillet meal. If frozen diced squash is cheaper, thaw it and pat it very dry so it browns instead of steaming.
Ingredients Serves 4
- 1 pound chicken sausage, sliced into coins, 450 g
- 4 strips turkey bacon, chopped, about 120 g
- 2 cups shaved Brussels sprouts, about 140 g
- 2 cups diced butternut squash, about 280 g
- 1 tablespoon olive oil, 15 ml
- 1 half teaspoon kosher salt, about 3 g
- 1 half teaspoon black pepper, about 1 g
Step-by-Step Instructions
1. Warm the Skillet
Place a large skillet over medium heat. Add the olive oil and let it shimmer. You want the pan hot enough that a piece of sausage gives a gentle sizzle when it touches the surface.
2. Crisp the Turkey Bacon
Add the chopped turkey bacon. Cook for 3 to 4 minutes, stirring often, until the edges darken and the skillet smells smoky and savory. The pieces should look a little crisp, not soft and pale.
3. Brown the Chicken Sausage
Add the sliced chicken sausage to the bacon. Spread the pieces into a single layer as much as you can. Let them sit for a minute before stirring so the cut sides get golden. Cook for 4 to 5 minutes, until the sausage has browned spots and the bacon looks crisp.
4. Add the Butternut Squash
Stir in the diced butternut squash, salt, and black pepper. Cook for 6 to 8 minutes, stirring every couple of minutes. The squash should begin to soften, and the edges should look lightly caramelized. If the pan looks dry, add 1 tablespoon of water and scrape up the browned bits.
5. Cook the Brussels Sprouts
Add the shaved Brussels sprouts and stir them into the sausage, bacon, and squash. Cook for 4 to 6 minutes, until the Brussels turn bright green, wilt slightly, and get crisp browned edges. Your kitchen should smell smoky, sweet, and toasty.
6. Check for Tenderness and Serve
Taste a piece of squash. It should be tender enough to bite easily but not mushy. Taste and add a small pinch of salt or pepper if needed. Serve hot in bowls, making sure each serving gets sausage, bacon, Brussels, and squash.
Expert Troubleshooting & FAQs
Why is my butternut squash still firm?
The squash pieces may be too large, or the pan may be crowded. Cut the squash into small bite-sized cubes next time. For this batch, add 2 tablespoons of water, cover the skillet for 3 minutes, then uncover and keep cooking until the moisture evaporates.
Why did my Brussels sprouts get soggy?
They likely steamed instead of browned. Use medium heat, avoid crowding the pan, and add the Brussels near the end. Shaved Brussels cook fast, so pull them from the heat when they are bright green with crisp edges.
Can I use another sausage?
Yes. Use any fully cooked chicken sausage you like. Apple chicken sausage tastes sweet and autumnal. Garlic chicken sausage tastes more savory. If you use raw sausage, cook it fully before adding the vegetables.
Estimated Nutritional Facts per Serving
- Calories: about 320
- Protein: about 25 g
- Carbs: about 20 g
- Fats: about 17 g
Fall Harvest Chicken Sausage Sauté
Ingredients
- 1 pound chicken sausage, sliced into coins, 450 g
- 4 strips turkey bacon, chopped, about 120 g
- 2 cups shaved Brussels sprouts, about 140 g
- 2 cups diced butternut squash, about 280 g
- 1 tablespoon olive oil, 15 ml
- 1 half teaspoon kosher salt, about 3 g
- 1 half teaspoon black pepper, about 1 g
Instructions
- 1. Warm the Skillet. Place a large skillet over medium heat. Add the olive oil and let it shimmer. You want the pan hot enough that a piece of sausage gives a gentle sizzle when it touches the surface.
- 2. Crisp the Turkey Bacon. Add the chopped turkey bacon. Cook for 3 to 4 minutes, stirring often, until the edges darken and the skillet smells smoky and savory. The pieces should look a little crisp, not soft and pale.
- 3. Brown the Chicken Sausage. Add the sliced chicken sausage to the bacon. Spread the pieces into a single layer as much as you can. Let them sit for a minute before stirring so the cut sides get golden. Cook for 4 to 5 minutes, until the sausage has browned spots and the bacon looks crisp.
- 4. Add the Butternut Squash. Stir in the diced butternut squash, salt, and black pepper. Cook for 6 to 8 minutes, stirring every couple of minutes. The squash should begin to soften, and the edges should look lightly caramelized. If the pan looks dry, add 1 tablespoon of water and scrape up the browned bits.
- 5. Cook the Brussels Sprouts. Add the shaved Brussels sprouts and stir them into the sausage, bacon, and squash. Cook for 4 to 6 minutes, until the Brussels turn bright green, wilt slightly, and get crisp browned edges. Your kitchen should smell smoky, sweet, and toasty.
- 6. Check for Tenderness and Serve. Taste a piece of squash. It should be tender enough to bite easily but not mushy. Taste and add a small pinch of salt or pepper if needed. Serve hot in bowls, making sure each serving gets sausage, bacon, Brussels, and squash.
