Introduction

This autumn dinner brings together roasted butternut squash, caramelized Brussels sprouts, savory sausage, and tender pasta in a flavorful garlic butter sauce. It’s a comforting, colorful meal perfect for chilly evenings and seasonal gatherings.

A white plate holds a colorful dish with four main sections. The bottom left layer is cooked farfalle pasta mixed with bright orange roasted pumpkin slices and green Brussels sprouts. Above it, the top left area shows a heap of cubed, roasted orange pumpkin pieces, glistening with oil and herbs. To the right, Brussels sprouts that are roasted to a golden brown are scattered, showing a tender inside with a slightly crispy outer layer. The top right section consists of thick, browned sausage slices arranged neatly, showing a juicy texture with a caramelized surface. The dish is sprinkled with finely chopped fresh herbs for a touch of green. The whole setting sits on a white marbled surface with a wine glass partially showing on the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil (for squash)
Salt and pepper, to taste
12 ounces Brussels sprouts, trimmed and halved
2 tablespoons olive oil (for Brussels sprouts)
8 ounces bow tie pasta
1 tablespoon olive oil (for sausage)
12 ounces cooked smoked sausage (Andouille or Cajun), sliced
5 cloves garlic, minced
2 tablespoons butter
¼ teaspoon smoked paprika (optional)
Fresh thyme, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it on a parchment-lined baking sheet, avoiding overcrowding, and roast for 15–20 minutes until tender and lightly golden.
Step 2: Meanwhile, toss the Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast them on a separate baking sheet or alongside the squash if there’s space, for 20–30 minutes until caramelized and tender.
Step 3: Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions. Drain and set aside.
Step 4: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook about 5 minutes per side until lightly browned. Remove the sausage from the skillet and set aside.
Step 5: In the same skillet, add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the butter until melted. Add the cooked pasta and toss well to coat in the garlic butter sauce.
Step 6: Gently add the roasted butternut squash, roasted Brussels sprouts, sausage, and fresh thyme to the skillet. Toss everything together carefully. Season with additional salt, pepper, and smoked paprika if using.
Step 7: Serve the dish hot, garnished with extra fresh thyme. Enjoy it as a satisfying autumn meal on its own or paired with a simple salad or warm bread.

Tips & Variations

Use Andouille or Cajun sausage for a smoky, spicy flavor but feel free to substitute with your favorite smoked sausage.
For extra depth, sprinkle some grated Parmesan or crumbled feta over the finished dish.
If you prefer a vegetarian version, omit the sausage and add toasted nuts or more roasted vegetables.
Make sure not to overcrowd the vegetables on the baking sheet to ensure they roast evenly and caramelize nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth can help prevent drying out when reheating.

How to Serve

A black plate holds a dish with four visible layers: the bottom layer is light yellow farfalle pasta with a slightly glossy texture, scattered across the whole plate. On top of the pasta, on the left side, there are roasted Brussels sprouts, cut in half showing their green and light brown seared surfaces, creating a mix of smooth and crispy textures. Above the Brussels sprouts are bright orange, cubed roasted butternut squash pieces, forming a neat cluster. On the right side of the plate, browned sausage slices with a crispy outer crust and a rich, deep brown color are arranged in a small group. All ingredients are sprinkled with small bits of green herbs, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni, or farfalle works well in this dish. Just cook it according to package directions.

How do I know when the Brussels sprouts are perfectly roasted?

They should be tender inside and caramelized with some browned, crispy edges. Roasting time depends on size, but usually 20–30 minutes at 400°F does the trick.