Pumpkin potato and sausage bake – a surprisingly delicious sheet pan dinner perfect for the season.
No time to spend in the kitchen? Well, a sheet pan dinner is always a good way out of that situation. Just a bit of chopping, put the pan in the oven, and you will have a wonderful, delicious, and real dinner in about an hour, with only maybe 15 minutes of actual work.
And this particular pumpkin potato and sausage bake is the perfect easy, quick, and delicious seasonal dinner.
I do make sheet pan dinners from time to time, but I realize now that they mostly revolve around chicken, for instance, these delicious Turmeric Chicken Legs or Roasted Chicken Thighs with Potatoes and Vegetables or these Sticky Roasted Chicken Legs.
Well, this time, I used sausages instead of chicken, and what a delicious twist that was! And should you only have some frozen sausages in the freezer, check out How to Cook Frozen Sausages! You can adapt that for this recipe as well.
What do you need?
I adapted a recipe found in a wonderful Saxon cookbook, including many typical Saxon recipes. It was made on a whim, I did not even plan to post it, but while reading the recipe, I realized I still had a piece of pumpkin in the fridge and, untypically for me, a rather large cabanossi sausage. The original recipe calls for bratwurst or bacon, but I ignored that and used what I had.
- I had cabanossi, and they were delicious.
- However, as already mentioned, you can use bratwurst or thicker bacon chunks.
- Italian sausages, kielbasa, or other similar sausages would be fine as well.
- I always use either Hokkaido pumpkin (red Kuri squash) or butternut squash; they have the best flavor.
- If choosing another sort, make sure it is a flavorful one.
Other ingredients: potatoes, a little sugar and cinnamon for the pumpkin, and a little oil.
Also, another change: the recipe calls for sprinkling the pumpkin slice with 3 tablespoons of sugar. Well, I did not dare to do that. Sprinkling sugar and cinnamon on the pumpkin, which is part of a savory sheet pan dinner, was already a wild idea for me, and I just could not bring myself to use it so much.
So I only sprinkled the pumpkin with 1 tablespoon of sugar and ½ teaspoon of cinnamon, and that was just perfect for us. Much better than I thought it would be, the sweet cinnamon pumpkin was a perfect fit for those roasted potatoes and cabanossi; you should really give this dish a try. I think you would love it!
More pumpkin recipes
Pumpkin Potato and Sausage Bake
- 1 kg/ 2.2 lbs potatoes
- 1 tablespoon vegetable oil
- 450 g/ 1 lbs pumpkin Note 1
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 250 ml/ 1 cup water
- 250 g/ 8.8 oz cabanossi Note 2
- fine sea salt and pepper
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Peel the potatoes and slice them. Place them on the baking tray. Rub them with the oil, arrange them on ¾ of the tray and sprinkle them with salt and pepper.
- Slice the pumpkin into wedges. Arrange the wedges on the other side of the tray. Sprinkle them with sugar and cinnamon.
- Carefully pour the water into the tray taking care not to wash away the spices or the oil on the vegetables.
- Bake for 35-40 minutes or until almost done.
- In the meantime slice the cabanossi into thick slices. Add them to the sheet pan on top of the potatoes and continue roasting for another 10-15 minutes or so until the vegetables are soft and the sausages cooked through.
- Serve with a green salad.
- I had Hokkaido, but butternut squash or another flavorful sort of pumpkin would be fine as well.
- Or bratwurst, Italian sausage, kielbasa, etc.