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

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Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is a hearty, comforting one-pan meal with roasted vegetables, savory sausage, and pasta, perfect for cozy fall dinners.

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

Instructions

  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.
  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.
  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.

Notes

If Brussels sprouts aren’t your favorite, try roasted sweet potatoes, carrots, or cauliflower as alternatives.

For a spicier dish, add red pepper flakes or use a spicy sausage variety.

To make it vegetarian, substitute the sausage with mushrooms or a plant-based alternative.

Nutrition

Find it online: https://justsosavory.com/autumn-dinner-with-sausage-pasta-brussels-sprouts-and-butternut-squash/