Sausage, Fennel and Squash Sheet Pan Supper

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr

Servings: 4


  • 1/4 cup Filippo Berio Olive Oil
  • 1 tbsp Filippo Berio Red Wine Vinegar
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 4 cloves garlic, minced
  • 1 fennel bulb, cut into wedges
  • 1 small acorn squash, halved, seeded and sliced
  • 1 small red onion, sliced
  • 1/4 cup honey
  • 4 mild or hot Italian sausages


    • Preheat oven to 425°F. Line large baking sheet with parchment paper. In large bowl, whisk together oil, vinegar, thyme, rosemary, salt, pepper and garlic; add fennel, squash and onion to bowl, tossing gently until coated.
    • Arrange vegetables in thin layer on prepared pan. Drizzle honey over top. Nestle sausages in vegetables.
    • Bake for 40 to 45 minutes or until vegetables are tender and browned around edges, and sausages are cooked through.


    Tip: Try using turkey sausage, or even vegetarian sausage, for a leaner version of this recipe.