Autumn Comfort Dinner: Sausage, Pasta, Brussels Sprouts, and Roasted Butternut Squash

This cozy Autumn Dinner brings together the hearty flavors of sausage, the sweetness of butternut squash, and the earthy taste of Brussels sprouts, all tossed with pasta for a complete meal. It’s the perfect dish to warm you up as the leaves turn and the nights grow longer.

Why make this recipe

This recipe is ideal for embracing the flavors of fall while providing a comforting, hearty dish. It’s easy to prepare, making it a perfect weeknight dinner that also impresses guests. Plus, it’s packed with nutrition and flavor in each bite.

Ingredients

• 3 cups butternut squash, peeled, seeded, and cubed
• 12 oz Brussels sprouts, halved
• 8 oz bow tie pasta
• 12 oz cooked smoked beef or poultry sausage, sliced into rounds
• 5 cloves garlic, minced
• 2 tablespoons butter
• 3 tablespoons olive oil (divided)
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste

How to make it

1. Roast the Vegetables: Preheat your oven to 400 F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Arrange it on a parchment-lined baking sheet in a single layer. Repeat for the Brussels sprouts on another sheet or the same one if it is large enough. Roast the butternut squash for 15 to 20 minutes and the Brussels sprouts for up to 30 minutes until tender and caramelized.

2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to the package directions until al dente. Drain the water and set the pasta aside while you prepare the sausage base.

3. Sear the Sausage: Heat the remaining 2 tablespoons of olive oil in a large, high-sided cast-iron skillet over medium heat. Slice your smoked sausage into coins. Add them to the skillet and cook for 5 minutes per side until nicely browned. Remove the sausage coins and set them aside.

4. Create the Garlic Butter Sauce: In the same empty skillet, add the minced garlic and cook for 1 to 2 minutes until fragrant. Add the butter and let it melt. Toss in the cooked pasta, coating every piece in the garlic butter. Sprinkle with salt, pepper, and a pinch of smoked paprika.

5. Assemble and Serve: Add the roasted butternut squash, Brussels sprouts, and seared sausage coins back into the skillet. Toss gently to combine all ingredients. Garnish with fresh snipped thyme and serve immediately.

How to serve it

Serve this dish warm on a family-style platter or individual bowls. A sprinkle of fresh thyme adds a beautiful touch. You could pair it with crusty bread or a green salad for a complete meal.

How to store it

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

Helpful tips

• Make sure to chop the butternut squash into even cubes for uniform cooking.
• Keep an eye on the vegetables while they roast to avoid overcooking.
• Mix up the type of sausage based on your preference, whether beef or poultry.

Optional variations

• For a vegetarian option, swap the sausage for plant-based sausage or add more vegetables such as bell peppers or kale.
• Add grated Parmesan cheese on top just before serving for an extra layer of flavor.

Frequently asked questions

Can I use frozen butternut squash and Brussels sprouts?
Yes, you can use frozen vegetables; just adjust the roasting time as needed.

What can I use if I don’t have bow tie pasta?
You can substitute with any pasta shape you have on hand, such as penne or fusilli.

How can I make this dish spicier?
Add red pepper flakes to the garlic butter sauce for a little kick, or choose a spicy sausage.

Print