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Sheet pan of roasted delicata squash half-moons with chicken sausage, chickpeas, and red onion

Sheet Pan Delicata Squash with Chicken Sausage and Chickpeas

Sweet delicata squash, savory chicken sausage, and golden chickpeas roast on one pan with maple, smoked paprika, and red onion. It is a hands-off 40-minute fall dinner with almost no cleanup.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/4 lb delicata squash 1 large, skin on, halved, seeded, cut into 1/2-inch half-moons
  • 12 oz fully cooked chicken sausage sliced into 1-inch rounds
  • 15 oz chickpeas 1 can, drained, rinsed, and patted dry
  • 1 whole red onion small, cut into 1-inch wedges
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped, for serving
  • 1 whole lemon cut into wedges, for serving

Method
 

  1. Heat the oven to 425 °F and line a large rimmed sheet pan with parchment paper.
  2. Halve the delicata squash lengthwise, scoop out the seeds, and slice crosswise into 1/2-inch half-moons. Leave the skin on; it is edible and saves peeling.
  3. In a large bowl, whisk the olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper. Add the squash, onion, chickpeas, and sausage and toss until everything is evenly coated.
  4. Spread the mixture in a single layer on the sheet pan, leaving a little space between pieces so everything roasts instead of steams.
  5. Roast for 26 to 30 minutes, stirring once halfway through, until the squash is tender and caramelized at the edges and the sausage is browned.
  6. Squeeze the lemon over the pan, scatter with parsley, and serve warm.