Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

Why You’ll Love This Recipe

This one-pan autumn dinner is a perfect blend of savory, smoky, and sweet flavors. Roasted butternut squash brings a mild sweetness that contrasts beautifully with the smoky sausage and crispy Brussels sprouts. The addition of pasta makes it a well-rounded dish, while the fresh thyme and smoked paprika enhance the depth of flavor. Not only is it delicious, but it’s also full of nutritious ingredients that make it a comforting yet balanced meal. Easy to prepare and ready in under an hour, it’s ideal for busy fall nights.

Ingredients

For the Roasted Butternut Squash:

• 3 cups butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Roasted Brussels Sprouts:

• 12 oz Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Pasta:

• 8 oz bow tie pasta (or any pasta shape you prefer)

For the Sausage:

• 1 tablespoon olive oil
• 12 oz cooked smoked sausage (such as Cajun sausage, Andouille sausage, or smoked sausage)
• 5 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• ¼ teaspoon smoked paprika (or more, to taste)
• Fresh thyme, to taste

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

Directions

Roasting the Vegetables:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Butternut Squash: Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat the squash evenly.
3. Roast the Butternut Squash: Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
4. Prepare the Brussels Sprouts: While the squash is roasting, trim and halve the Brussels sprouts. Place them on another baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
5. Roast the Brussels Sprouts: Add the Brussels sprouts to the oven and roast for 20-25 minutes, or until crispy and golden brown on the edges, shaking the pan halfway through for even cooking.

Cooking the Pasta and Sausage:

6. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions, until al dente. Drain and set aside.
7. Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked sausage, and cook for 3-4 minutes, until warmed through. If using raw sausage, crumble and cook until browned.
8. Add the Garlic and Butter: Add the minced garlic to the sausage in the skillet and cook for 1 minute, until fragrant. Stir in 2 tablespoons of butter and allow it to melt. Season with salt, pepper, and smoked paprika. Toss to coat the sausage in the buttery, garlicky sauce.

Combining the Dish:

9. Combine Everything: Add the cooked pasta to the skillet with the sausage, then stir in the roasted butternut squash and Brussels sprouts. Toss everything together gently until well combined.
10. Season to Taste: Add fresh thyme, additional salt, and pepper to taste. If desired, add more smoked paprika for extra depth of flavor.
11. Serve: Serve the dish immediately, garnishing with additional fresh thyme if desired.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 35-40 minutes
• Total time: 50 minutes

Variations

• Add Cheese: For extra richness, sprinkle grated Parmesan, Pecorino Romano, or goat cheese over the dish just before serving.
• Swap Vegetables: If Brussels sprouts aren’t your favorite, try roasted sweet potatoes, carrots, or cauliflower.
• Change the Sausage: You can use a different type of sausage like Italian sausage, chicken sausage, or even vegetarian sausage for a lighter or different flavor.
• Make it Spicy: Add red pepper flakes or use a spicy sausage variety to bring some heat to the dish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce and prevent it from drying out.

FAQs

Can I make this dish vegetarian?

Yes! Simply omit the sausage and use a plant-based sausage or substitute with extra vegetables like mushrooms for a hearty, vegetarian version.

Can I prepare this dish ahead of time?

You can prepare the roasted butternut squash and Brussels sprouts ahead of time and store them in the refrigerator. Then, when ready to serve, heat them in the skillet with the sausage and pasta for a quick meal.

Can I use a different type of pasta?

Yes, you can swap the bow tie pasta for other short pasta shapes like penne, rigatoni, or farfalle.

Can I use frozen butternut squash and Brussels sprouts?

Yes, you can use frozen vegetables, though the texture may be slightly different from fresh. Make sure to thaw them before roasting and adjust the cooking time accordingly.

Can I add other vegetables to the dish?

Absolutely! Feel free to add more seasonal vegetables such as carrots, parsnips, or kale to enhance the flavors.

How do I know when the Brussels sprouts are done?

Brussels sprouts are done when they’re golden brown on the outside and tender on the inside. They should be crispy on the edges, which adds a nice texture.

Can I use fresh sausage instead of cooked sausage?

Yes, if you’re using raw sausage, crumble it into the pan and cook it thoroughly before adding the garlic and butter.

Is this dish gluten-free?

To make it gluten-free, use gluten-free pasta and ensure the sausage and other ingredients are gluten-free.

Can I freeze this dish?

This dish can be frozen, but the texture of the vegetables may change slightly upon reheating. To freeze, store in an airtight container for up to 1-2 months.

Can I make this dish spicier?

Yes! You can add extra smoked paprika, red pepper flakes, or use a spicy sausage variety to bring heat to the dish.

Conclusion

This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is a warm and hearty meal that captures all the flavors of fall. The roasted vegetables, smoky sausage, and creamy butter sauce come together in a comforting dish that’s both satisfying and nourishing. It’s the perfect recipe for a cozy weeknight dinner or a special meal to share with loved ones. Easy to prepare and bursting with seasonal flavors, it’s a must-try for the fall season!

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