Name: Fall Harvest Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup olive oil (divided); 1 yellow onion, diced; 3 cups butternut squash, diced into bite-sized pieces; 6 oz baby bella mushrooms, diced; 3 cups shaved Brussels sprouts; 3 cloves garlic, minced; 1 tsp salt; 1/2 tsp pepper; 1 tbsp dried rosemary; 1 tsp dried thyme; 12 oz cooked chicken sausage links, sliced into coins; 1 3/4 cups white rice; 1 (15.5 oz) can chickpeas, drained; 4 cups chicken broth; 1/2 cup dried cranberries; 1.5 cups freshly grated Parmesan cheese (divided)

This Fall Harvest Skillet is a cozy, nutritious one-pan wonder made with chicken sausage, shaved Brussels sprouts, butternut squash, and earthy mushrooms. Blended with hearty rice, chickpeas, and sweet cranberries, and finished with melted parmesan cheese, this autumn-inspired meal is a perfect balance of savory, sweet, and comforting flavors—all in one skillet.

Why You’ll Love This Recipe

This recipe captures the essence of fall in every bite—warm spices, colorful vegetables, and wholesome ingredients. It’s the ideal family meal for busy weeknights or a seasonal dish to share with guests. Packed with fiber, protein, and healthy fats, it’s as nourishing as it is satisfying. Plus, it’s all made in one pan, making cleanup a breeze.

Fall Harvest Skillet

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
yellow onion
butternut squash
baby bella mushrooms
shaved Brussels sprouts
garlic
salt
black pepper
dried rosemary
dried thyme
cooked chicken sausage links
white rice
canned chickpeas
chicken broth
dried cranberries
freshly grated parmesan cheese

Directions

Heat a large sauté pan (preferably 4.5 quarts or larger) over medium-high heat. Add 2 tablespoons of olive oil.
Add diced onion and butternut squash to the pan. Sauté for 10 minutes, stirring occasionally until slightly softened.
Add mushrooms and shaved Brussels sprouts. Cook for another 5 minutes.
Stir in minced garlic, salt, pepper, rosemary, and thyme. Sauté for 2 more minutes. Turn off the heat and transfer the vegetable mixture to a bowl.
Return the hot pan to the stove and add the remaining 2 tablespoons of olive oil.
Add sliced chicken sausage and white rice. Toast for 2 minutes, stirring constantly.
Stir in chickpeas and chicken broth. Return the cooked vegetables to the pan and mix everything together.
Bring the mixture to a boil. Reduce heat to a low simmer and add dried cranberries.
Cook uncovered for 20–25 minutes, stirring every 5 minutes to prevent sticking.
At the 15-minute mark, stir in 1 cup of parmesan cheese until well combined.
When the rice is fully cooked and the liquid absorbed, turn off the heat.
Top with the remaining parmesan cheese before serving. Shaved or grated both work well.

Servings and timing

Yield: 8 (1-cup) servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Vegetarian Version: Omit chicken sausage and use vegetable broth instead of chicken broth. Add more mushrooms or tofu for extra protein.
Add Greens: Stir in a handful of baby spinach or kale at the end for added nutrients.
Spicy Kick: Add red pepper flakes or sliced chili peppers when sautéing the sausage.
Swap the Grain: Use farro, quinoa, or brown rice for a different texture or added nutrition.
Different Cheese: Try goat cheese or feta for a tangier twist.
Sweet Touch: Add chopped apples or pears for an extra autumnal flavor.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat on the stovetop over medium heat with a splash of broth or water. Microwave in 1-minute intervals, stirring in between, until heated through.

FAQs

Can I use uncooked chicken sausage?

Yes, but you’ll need to cook it fully before slicing and adding it to the skillet. Sauté in the pan first, then proceed with the rest of the steps.

Can I make this ahead of time?

Absolutely. This dish keeps well and reheats beautifully, making it great for meal prep or holiday side dishes.

Can I use frozen vegetables?

Frozen Brussels sprouts and butternut squash can be used in a pinch. Thaw and drain well before cooking to avoid excess moisture.

Is this recipe gluten-free?

Yes, as long as the chicken sausage and broth you use are certified gluten-free.

What type of rice works best?

White rice cooks fastest and absorbs flavor well. Brown rice can be used but will require additional liquid and cooking time.

Can I substitute quinoa or another grain?

Yes, just adjust the liquid ratio and cooking time according to the grain you choose.

What’s a good vegetarian protein substitute?

Chickpeas already add protein, but you can also add lentils, tofu, or tempeh to boost the protein content further.

How do I prevent the rice from sticking?

Stir regularly during simmering and make sure to use enough oil when toasting the rice at the start.

Can I add more broth if it looks dry?

Yes. If the liquid evaporates too quickly before the rice is tender, add a bit more broth and continue cooking until done.

Does this dish freeze well?

Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw and reheat as needed.

Conclusion

This Fall Harvest Skillet is everything you want in a seasonal meal: warm, hearty, colorful, and packed with wholesome ingredients. With just one pan and a medley of cozy flavors, it’s perfect for family dinners, potlucks, or a nourishing weeknight meal. Make it once, and it’s bound to become a favorite fall tradition.