Autumn Sausage Pasta with Roasted Butternut Squash and Brussels Sprouts Recipe
This comforting and flavorful autumn dinner features roasted butternut squash and Brussels sprouts paired with bow tie pasta and smoky cooked sausage, all tossed in a fragrant garlic butter sauce and garnished with fresh thyme. It’s a hearty, warm meal perfect for fall evenings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Roasted Butternut Squash
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
Pasta
- 8 oz bow tie pasta
Sausage & Garlic Butter Sauce
- 1 tbsp olive oil
- 12 oz cooked smoked sausage (such as Andouille or Cajun), sliced
- 5 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
- Fresh thyme, for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it evenly on a parchment-lined baking sheet without overcrowding. Roast for 15 to 20 minutes until tender and lightly golden. On a separate sheet, toss the Brussels sprouts with olive oil, salt, and pepper, then roast for 20 to 30 minutes until richly caramelized. You can roast them alongside the squash if your oven rack space allows.
- Cook Pasta: Boil the bow tie pasta in salted water according to the package instructions until al dente. Drain well and set aside.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large cast-iron or stainless steel skillet over medium heat. Add the sliced smoked sausage and cook for about 5 minutes on each side until they are lightly browned and heated through. Remove the sausage from the skillet and set aside.
- Make Garlic Butter Sauce: In the same skillet, add the minced garlic and cook for 1 to 2 minutes until it becomes fragrant but not browned. Stir in the butter allowing it to melt and combine with the garlic. Add the cooked pasta to the skillet and toss well to coat each piece with the garlic butter sauce.
- Combine Everything: Return the roasted butternut squash, Brussels sprouts, and browned sausage to the skillet with the pasta. Add fresh thyme leaves and gently toss all the ingredients together to mix flavors. Season with salt, pepper, and smoked paprika if you want a smoky depth.
- Serve: Serve the dish hot, garnished with additional fresh thyme sprigs. This meal pairs beautifully with a simple fall salad or warm rustic bread for a complete hearty dinner experience.
Notes
- Use Andouille or Cajun-style sausage for a smoky flavor, or substitute with your favorite cooked smoked sausage.
- Make sure not to overcrowd the vegetables on the baking sheet to ensure proper roasting and caramelization.
- You can prepare the roasted vegetables ahead of time and reheat before combining.
- Smoked paprika is optional but highly recommended for a subtle smoky depth.
- Fresh thyme can be substituted or complemented with rosemary or sage for variation.
Keywords: autumn dinner, roasted butternut squash, roasted Brussels sprouts, smoked sausage, bow tie pasta, garlic butter sauce, fall recipe, comfort food
