Butternut Squash Bake with Roasted Red Pepper Ranch

Butternut Squash Bake with Roasted Red Pepper Ranch
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Apples, carrots, red onion, butternut squash and chicken sausage baked sheet pan style, drizzled with roasted red pepper ranch and sprinkled with roasted pumpkin seeds.

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This butternut squash bake is like an explosion of flavors in your mouth, in a good way! It is the perfect blend of subtly sweet and savory. All of the ingredients compliment each other in their own unique way. We have the savory squash and carrots that hold just enough sweetness so the apples meld right into place, then we have the sausage to give it a kick of saltiness and the savory ranch has just a hint of sweetness from the red pepper to tie it all together… Oh and the pumpkin seeds please, please do not skip them! They are like the cherry on top 😃.

butternut squash bake on a plate drizzled with dressing and sprinkled with pumpkin seeds

This recipe is actually pretty simple to make and most of the time is spent baking. If you want to do it even faster then grab a bag of precut squash.

what you need to make butternut squash bake with roasted red pepper ranch

flat lay of ingredients to make butternut squash bake
gather your ingredients

ingredient list

  • Butternut squash
  • Pink apple (Gala, Fuji)
  • Carrots
  • Red onion
  • Red bell pepper
  • Fresh parsley
  • Sour cream
  • Mayonnaise
  • Granulated garlic and onion
  • Dried dill weed
  • Salt
  • Fresh cracked black pepper
  • Oil (avocado or olive)
  • Apple cider vinegar
  • Pumpkin seeds

extra tips for this recipe

Is there any way to save time?

Yip! When we’re in a pinch for time we grab a bag of precut squash (a 16 ounce bag is the perfect amount for this recipe). You can also make the roasted red pepper ranch ahead of time.

Does this recipe work for meal prep?

Yes!!! This is one of our favorite recipes to meal prep. We just throw it in a frying pan to re-heat it super fast or…. eat it as a cold lunch.

Can I freeze this?

The bake itself freezes well but we don’t recommend freezing the ranch.

how to make butternut squash bake with roasted red pepper ranch

Step by step instructions below or scroll down for printable version

make the roasted red pepper ranch

Start by cutting the top and bottom off 1 red bell pepper, remove the stem and seeds. Cut the rest of the pepper into 3 or 4 pieces. Place cut side down on a tray. Broil at 450°F on the second rack from the top for 12-15 minutes or until the skin is bubbling and beginning to char.

Transfer to a bowl and cover with plastic wrap or a tight fitting lid, let them sweat for about 10 minutes or until the peelings are easy to remove. Peel the peppers and let them set until no longer warm.

Put the peppers and

  • ⅓ cup Mayonnaise
  • ⅓ cup Sour cream
  • ¼ cup Fresh Parsley
  • 1 teaspoon Apple cider vinegar
  • ½ teaspoon Granulated onion
  • ½ teaspoon Granulated garlic
  • ½ teaspoon Salt
  • ¼ teaspoon Fresh cracked black pepper
  • ¼ teaspoon Dried dill weed

into a blender cup and blend until smooth. Refrigerate until ready to use.

Note:  After the ranch has been in the refrigerator for awhile it might seem to thick but give it a good shake or stir and it should thin back out.

make the butternut squash bake

Start by cutting all your veggies (do this while the peppers are roasting for the ranch)

  • Peel seed and cut one medium butternut squash into 1/2 inch pieces (about 5 cups)
  • Remove the core and seeds from 1 large pink apple cut into 3/4 inch chunks (about 2 cups)
  • Peel and slice 2 medium carrots 1/4 inch thick (about 1 1/2 cups)
  • Peel and slice 1/2 a small red onion 1/8 inch thick (about 1/2 cup)

In a large bowl toss all the veggies together with

  • 1 Tablespoon oil (we use avocado or olive)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper

Spread evenly onto a large baking sheet and bake at 400°F for 30-35 minutes or until the veggies are crisp tender.

Slice 12 ounces fully cooked chicken sausage links (4 links) 3/8 inch thick.

Arrange the sausages over the veggies, continue baking for another 10-15 minutes or until the veggies are tender and the sausages are warmed through.

roast the pumpkin seeds

Spread 1/4 cup raw pumpkin seeds in a thin layer over the bottom of a small frying pan. Put over medium-low heat. Cook while stirring occasionally until they start to get toasty (they will start to pop). Once they start to brown stir constantly until desired toasty-ness is achieved (about 5 minutes). Immediately transfer to a dish to stop the roasting process.

Serve drizzled with the ranch and sprinkled with the pumpkin seeds and fresh parsley.

close up shot of butternut squash bake on the tray with roasted red pepper ranch drizzled over it and sprinkled with pumpkin seeds

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a plate of butternut squash bake drizzled with roasted red peppers ranch and sprinkled with pumpkin seeds

Butternut Squash Bake with Roasted Red Pepper Ranch

Apples, carrots, red onion, butternut squash and chicken sausage baked sheet pan style, drizzled with roasted red pepper ranch and sprinkled with roasted pumpkin seeds.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4
Calories 447 kcal

Ingredients
  

Roasted Red Pepper Ranch

  • 1 small-medium Red bell pepper
  • cup Mayonnaise
  • cup Sour cream
  • ¼ cup Fresh Parsley
  • 1 teaspoon Apple cider vinegar
  • ½ teaspoon Granulated onion
  • ½ teaspoon Granulated garlic
  • ½ teaspoon Salt
  • ¼ teaspoon Fresh cracked black pepper
  • ¼ teaspoon Dried dill weed

Butternut Squash Bake

  • 1 medium Butternut squash peeled and cubed into 1/2" pieces about 5 cups
  • 1 large Pink apple cut into large chunks about 2 cups
  • 2 medium Carrots peeled and sliced ¼" thick about 1½ cups
  • ½ small Red onion peeled and sliced ⅛" thick about ½ cup
  • 1 Tablespoon Oil avocado or olive
  • 1 teaspoon Salt
  • ½ teaspoon Fresh cracked black pepper
  • 12 ounces Fully cooked chicken sausage links sliced 3/8" thick 4 links
  • ¼ cup Pumpkin seeds roasted
  • Fresh parsley optional for garnish

Instructions
 

Roasted Red Pepper Ranch (can be made ahead)

  • Cut the top and bottom off the pepper, remove the stem and seeds. Cut the rest of the pepper into 3 or 4 pieces. Place cut side down on a tray. Broil at 450°F on the second rack from the top for 12-15 minutes or until the skin is bubbling and beginning to char. Transfer to a bowl and cover with plastic wrap or a tight fitting lid, let them sweat for about 10 minutes or until the peelings are easy to remove. Peel the peppers and let them set until no longer warm.
  • Put the peppers and the rest of the ingredients into a blender cup and blend until smooth. Refrigerate until ready to use.

Butternut Squash Bake

  • Preheat oven to 400°F
    In a large bowl toss together the squash, carrots, apples, onions, oil, salt and pepper until evenly combined. Spread on a large baking sheet and bake for 30-35 minutes or until crisp tender.
  • Arrange the sausages over the top, continue baking until the veggies are tender and the sausages are warmed through.
  • Serve drizzled with the ranch and sprinkled with the pumpkin seeds and fresh parsley.

How to Roast Pumpkin Seeds

  • Spread the pumpkin seeds in a thin layer over the bottom of a frying pan. Put over medium-low heat. Cook and stir occasionally until they start to get toasty (they will start to pop) stir constantly until desired toasty-ness is achieved about 5 minutes. Immediately transfer to a dish to stop the roasting process.

Notes

 After the ranch has been in the refrigerator for awhile it might seem to thick but give it a good shake or stir and it should thin back out.
If you want to use precut butternut squash a 16 ounce bag is perfect.
Keyword meal prep, sheet pan dinner

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