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Fall Harvest One Skillet Meal
- October 6, 2020
- Ashley Tyrner
Prep
15 mins
cook
22 mins
serves
6
Warm, filling veggies for dinner are the perfect way to squeeze in some extra nutrition at the end of the day! By throwing together your favorite fall vegetables alongside a protein source, you have yourself a fast, simple dinner that only requires one pan! Using fresh thyme and vegetable broth bring out the flavors of the dish by giving an extra earthy layer to the taste, while the squash and sweet potato make it super hearty. Check out this recipe below to learn how to prepare this easy Fall Harvest One Skillet Meal!
Ingredients
1 medium acorn squash
1 medium sweet potato
1 yellow onion
2 cup brussels sprouts, chopped
4 chicken apple sausage links, pre-cooked
1/2 cup vegetable broth
8 sprigs thyme
3 tbsp olive oil
Directions
- Prepare ingredients. Peel and cube acorn squash, removing the seeds. Slice sweet potatoes into ½ inch disks. Slice yellow onion into wedges. Quarter brussels sprouts, removing the tough stem. Slice sausage into disks.
- Preheat a large skillet to medium heat. Remove thyme leaves from the stems. Add olive oil and thyme and cook for about 45 seconds, or until oil is hot and thyme is aromatic.
- Layer the bottom of the pan with sweet potatoes and acorn squash. Cover, and cook for 5-6 minutes, or until golden. Flip and repeat until golden brown, about 5-6 additional minutes.
- Add vegetable broth and onion. Cook uncovered for 4-5 minutes, or until sweet potatoes are just fork tender, and the vegetable broth has been mostly absorbed and evaporated.
- Move the sweet potatoes and acorn squash to one half of the pan and place the sliced sausage links directly on the pan. Add brussels sprouts to the pan, and cover. Allow chicken sausage to lightly char and brussels sprouts to steam until tender, about 4-5 minutes.
- Note: if you notice anything sticking to the pan, add another splash of vegetable broth or water to the pan.
- Mix all of the ingredients together and serve warm!
Fall Harvest One Skillet Meal
Print Recipe Pin RecipeServings: 6
Ingredients
- 1 acorn squash medium
- 1 sweet potato medium
- 1 yellow onion
- 2 cup brussels sprouts chopped
- 4 chicken apple sausage links pre-cooked
- 1/2 cup vegetable broth
- 8 sprigs thyme
- 3 tbsp olive oil
Instructions
- Prepare ingredients. Peel and cube acorn squash, removing the seeds. Slice sweet potatoes into ½ inch disks. Slice yellow onion into wedges. Quarter brussels sprouts, removing the tough stem. Slice sausage into disks.
- Preheat a large skillet to medium heat. Remove thyme leaves from the stems. Add olive oil and thyme and cook for about 45 seconds, or until oil is hot and thyme is aromatic.
- Layer the bottom of the pan with sweet potatoes and acorn squash. Cover, and cook for 5-6 minutes, or until golden. Flip and repeat until golden brown, about 5-6 additional minutes.
- Add vegetable broth and onion. Cook uncovered for 4-5 minutes, or until sweet potatoes are just fork tender, and the vegetable broth has been mostly absorbed and evaporated.
- Move the sweet potatoes and acorn squash to one half of the pan and place the sliced sausage links directly on the pan. Add brussels sprouts to the pan, and cover. Allow chicken sausage to lightly char and brussels sprouts to steam until tender, about 4-5 minutes.Note: if you notice anything sticking to the pan, add another splash of vegetable broth or water to the pan.
- Mix all of the ingredients together and serve warm!