Fall Harvest Skillet

This fragrant fall skillet is made with spiced chicken sausage, shaved Brussels sprouts, and creamy butternut squash. It’s filled with tons of nutritious veggies and classic fall flavors for a warm and hearty one-skillet meal. 

Chicken sausage fall skillet 

I’m a sucker for a one pan meal. Even better, a one skillet meal. Fewer dishes and delicious pan-roasted ingredients – what else could you ask for? 

Today’s dish combines autumn powerhouses, including butternut squash, browned skillet brussel sprouts, and cranberries. 

It’s packed with protein from both chicken peas and chicken sausage, all seasoned with rosemary and thyme for a distinctly fall dish. 

Hunting for more skillet recipes (after you try this one, of course)? Be sure to check out my Cacio e Pepe Chicken Meatball Skillet, Creamy Salmon Orzo Skillet, and Veggie Skillet Lasagna. Enjoy them on rotation for a season’s worth of easy and delicious meals!

Ingredients needed

Here’s a little bit on everything that goes into my chicken sausage skillet recipe:

• Olive oil: I use ¼ cup olive oil, divided, to fry up our skillet vegetables. Feel free to swap for the neutral oil of your choice. 
• Yellow onion: 1 diced yellow onion gives this fall skillet a great flavor base. 
• Butternut squash: Butternut squash is an autumn staple! This recipe uses 3 cups of diced into bite-sized pieces. Once sautéed, they end up lightly browned and super creamy. 
• Brussels sprouts: I also use 3 cups of shaved Brussels sprouts for extra nutrition and flavor. 
• Garlic: Garlic is a must-use aromatic. This recipe calls for 3 cloves, minced.
• Salt and pepper: 1 tsp salt and ½ tsp pepper help enhance all of the flavors in this fall skillet. 
• Rosemary: 1 tbsp dried rosemary pairs perfectly with butternut squash and Brussels sprouts. 
• Thyme: 1 tsp of thyme adds an earthy depth to this dish. 
• Chicken sausage links: For protein and flavor, I use 2 oz cooked chicken sausage links, cut into coins. 
• White rice: 1 ¾ cups of white rice helps give this skillet more satiety. 
• Chickpeas: I’m all about mixing different types of proteins! In this case, I add one 15.5-oz can of chickpeas. 
• Chicken broth: You’ll need 4 cups of chicken broth to cook your rice and infuse your ingredients with even more flavor. 
• Dried cranberries: ½ cup dried cranberries add a subtle sweetness that makes a big difference in this dish. 
• Parmesan cheese: Finally, I use 1 ½ cups grated parmesan cheese in my fall harvest skillet for a creamy addition. 

Kitchen tools required

This one pan meal comes together with just a skillet and a few kitchen essentials. 

• Large saute pan (4.5 QTs)
• Cutting board + kitchen knife
• Box grater 
• Bowl
• Wooden spoon

You’ll also need some measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp.

How to make a fall skillet 

First, add 2 tbsp olive oil to a large saute pan (preferably 4.5 QTS) and heat over medium-high. 

Add one diced yellow onion and 3 cups diced butternut squash to your heated pan, sauteeing for 10 minutes and stirring occasionally. To this, add 6 oz diced baby bella mushrooms and 3 cups shaved Brussels sprouts. Saute for another 5 minutes.

Lastly, season with 3 cloves minced garlic, 1 tsp salt, ½ tsp pepper, 1 tbsp dried rosemary, and 1 tsp dried thyme. Saute for a final two minutes, turn off the heat, and transfer the veggies to a separate bowl. 

Place your hot pan back on the stove and drizzle in 2 more tablespoons of olive oil. To it, add 12 oz cooked chicken sausage links, cut into coins, and 1 ¾ cups dry white rice. Toast these ingredients for 2 minutes, then stir in a 15.5-oz can of drained chickpeas and 4 cups of chicken broth. 

Bring your skillet to a boil, then lower your heat to a low simmer. Add ½ cup dried cranberries and cook uncovered for 20-25 minutes. Stir your mixture about every 5 minutes. 

After 15 minutes, stir in 1 cup of grated parmesan cheese. Once the liquid is absorbed and your rice is fluffy, turn off the heat and top with an additional ½ cup parmesan cheese. 

And with that, your flavorful fall skillet is ready to enjoy!

Recipe tips

Below are some common fall skillet questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Fall skillet serving suggestions

This fall harvest skillet is made with filling, nutritious ingredients for a complete meal on its own. Of course, you can always add some tasty sides!

Bread is the comforting choice, including crusty sourdough, rosemary focaccia, or cornbread muffins. 

For a fresher option, opt for a crispy side salad like my Fall Harvest Salad or Spinach Quinoa Salad With Feta Cheese. Or keep things warm with a mug of Easy Creamy Tomato Soup or Creamy Cauliflower Soup. 

Finally, finish your meal with a fall-inspired dessert. Pumpkin Chocolate Chip Muffins, Apple Crumble Cheesecake, and Simple Pecan Pie are among my top picks!

Can I make this fall skillet vegetarian?

Transforming this fall harvest skillet into a vegetarian-friendly meal is as easy as 1-2-3. 

First up, use a plant-based sausage; Field Roast Vegetarian Sausages are very tasty.

Next, opt for a “no chicken” broth like this Better Than Bouillon Vegetarian No Chicken Base.

You can always use a vegetable broth instead, but a plant-based chicken broth will give you the best flavor, in my opinion. 

Finally, swap parmesan cheese (it contains animal rennet) for a vegetarian cheese. The Whole Foods 365 Grated Parmesan is a good option. You can also use a vegan parm like the Violife Just Like Parmesan. 

Storing leftovers

Allow your fall skillet to cool completely before storing leftovers in an airtight container. This fall dinner recipe will keep well in the refrigerator for 3-4 days. 

Reheat in the microwave for easy leftovers!

If you liked this recipe, you’ll want to try these!

If you love traditional fall flavors, you need to taste these recipes next:

• Fall Apple Turkey Burgers
• Crockpot BBQ Pulled Pork
• Butternut Squash Chili with Turkey
• Fall One-Pan Chicken And Veggies
• Cranberry Turkey Meatballs

Recipe by Erin Morrissey and Photos by The Mindful Hapa