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There’s something so satisfying about cooking your dinner in just one pot or pan. You kind of feel as if you’re pulling a fast one on your family.

It’s especially useful if the cook also washes the dishes

We’re fans of this combination of butternut squash, Brussels sprouts and turkey kielbasa, which is so much lower in fat than regular kielbasa.

I used Trader Joe’s Onion Salt on the Brussels sprouts and herbes de Provence and salt on the squash cubes. Use your favorites. Italian seasoning, fines herbes or rosemary are all good here.

Sheet Pan Dinner

 

1 13- or 14-oz. turkey kielbasa, regular kielbasa or smoked sausage

1 small to medium butternut squash

1 to 2 lbs. Brussels sprouts, trimmed

Olive oil

Desired seasoning (I love flavored salts. I used herbes de Provence salt on the squash and Trader Joe’s onion salt on the sprouts.)

 

Poke scattered holes in the squash with a small knife. Place on a plate or paper towel in the microwave. Cook on full power for two minutes and move to cutting board. This softens the hard flesh enough to make it much easier to peel and cut. (You can do this in advance and refrigerate.) Let cool while you prepare the Brussels sprouts.

Halve or quarter sprouts, depending on size, and remove any not-so-fresh leaves. Place sprouts, along with leaves that fell off, into a bowl.

Cut off the ends of the squash and discard. Peel skin with a vegetable or U-peeler. LINK HERE. Cut in half lengthwise. Scoop out seedy area. Cube flesh about the size of the sprout pieces.

Drizzle sprouts with just enough olive oil to lightly coat them. Stir. Season with salt and dried herb of choice and stir. Spread evenly over half of a large, sided cookie sheet.

Add the squash cubes to the bowl and lightly coat with olive oil. Add salt and dried seasonings of choice and stir. Spread on the other half of the sheet.

Cut open kielbasa package and let excess juices drip into sink. Cut in half lengthwise and slice into pieces 1/2- to 3/4-inch thick. Scatter pieces over vegetables.

Roast 20 minutes and check tenderness of veggies. Slip pan back into the oven for a few minutes if not done to your liking.

To serve, dump it all into a large bowl.