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One-Pan Sausage and Pumpkin Skillet

One-Pan Sausage and Pumpkin Skillet is a cozy fall dinner where Italian sausage browns first, then pumpkin caramelizes in the same pan for a fork-tender finish. Vegetables and spinach cook right alongside, so you get rich flavor and minimal cleanup.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Sliced into rounds.
Olive oil
  • 1 tbsp olive oil Divided; use for browning and sautéing.
Pumpkin
  • 4 cup pumpkin Peeled and cut into 1-inch cubes.
Yellow onion
  • 1 yellow onion Sliced.
Red bell pepper
  • 1 red bell pepper Sliced.
Garlic
  • 2 clove garlic Minced.
Smoked paprika
  • 1 tsp smoked paprika
Dried thyme
  • 1 tsp dried thyme
Dried rosemary
  • 0.5 tsp dried rosemary
Kosher salt
  • 0.5 tsp kosher salt Use 1/2 tsp.
Black pepper
  • 0.25 tsp black pepper
Baby spinach
  • 2 cup baby spinach
Parmesan cheese
  • 2 tbsp grated Parmesan cheese
Fresh parsley
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 5–6 minutes until browned, then transfer to a plate.
Caramelize the pumpkin
  1. Add the remaining olive oil to the skillet. Stir in the pumpkin cubes and cook for 8–10 minutes, stirring occasionally, until lightly caramelized and beginning to soften.
Sauté vegetables
  1. Add the yellow onion and red bell pepper to the skillet. Sauté for 4–5 minutes until the vegetables soften.
Season and bloom spices
  1. Stir in the garlic, smoked paprika, thyme, rosemary, kosher salt, and black pepper. Cook for 1 minute until fragrant.
Combine and finish cooking
  1. Return the sausage to the skillet and stir everything together. Cook for another 3–4 minutes until the pumpkin is fork-tender and the sausage reaches 165°F.
Wilt spinach and serve
  1. Add the baby spinach and stir until just wilted, about 1 minute. Sprinkle with grated Parmesan cheese and chopped fresh parsley, then serve immediately while hot.

Notes

For best caramelization, spread the pumpkin into an even layer so it browns instead of steams; stir only as directed. Store leftovers in an airtight container in the fridge up to 3 days (reheat in a skillet over medium until hot). Freezing is not recommended because pumpkin and spinach can become watery after thawing. If you want a lighter option, use turkey Italian sausage in the same amount.