Autumn Sausage Pasta Dinner

This autumn dinner combines roasted butternut squash, caramelized Brussels sprouts, bow tie pasta, and smoky sausage into one colorful, hearty meal. The roasting process draws out the natural sweetness of the vegetables while the garlic butter sauce brings everything together with rich, savory depth. Perfect for weeknight dinners or holiday meals, this dish embraces the flavors of fall in a comforting and satisfying way.

I first made this on a chilly autumn evening to warm up after a long day, and it immediately became a favorite in my house. The kids even asked for seconds, which rarely happens with Brussels sprouts.

Gather Your Ingredients

• Butternut squash: peeled and cubed offers natural sweetness and vibrant color choose firm squash with a deep orange hue for best flavor
• Brussels sprouts: trimmed and halved roasting brings out caramelized notes fresh, bright green sprouts work best
• Olive oil: essential for roasting and cooking extra virgin olive oil adds rich flavor
• Salt and pepper: simple seasoning that enhances all ingredients
• Bow tie pasta: holds sauce well and adds texture cook until al dente for the best bite
• Smoked sausage (Andouille or Cajun preferred): provides smoky depth and protein opt for quality sausage with robust seasoning
• Garlic: minced garlic infuses the butter sauce with aromatic warmth
• Butter: adds richness to the sauce and helps bind everything together
• Fresh thyme (optional): fresh herbs brighten the dish’s flavor use sprigs or finely chopped for garnish

How to Make It

Sauté the Aromatics:

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for about five minutes on each side until lightly browned. This step deepens the sausage’s flavor and renders some fat to flavor the dish. Remove the sausage from the pan and set aside.

Roast the Butternut Squash:

Preheat the oven to four hundred degrees Fahrenheit. Toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a parchment-lined baking sheet without overcrowding so they roast rather than steam. Roast for fifteen to twenty minutes until tender and golden around the edges.

Roast the Brussels Sprouts:

While the squash roasts, toss the halved Brussels sprouts with two tablespoons of olive oil, salt, and pepper. Spread them on a separate baking sheet or alongside the squash if there is room. Roast for twenty to thirty minutes until caramelized and crispy on the outer leaves.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the bow tie pasta until al dente according to package instructions. Drain well and set aside.

Make the Garlic Butter Sauce:

In the skillet used for the sausage, add minced garlic and cook for one to two minutes until fragrant but not browned. Stir in two tablespoons of butter until melted and combined. Add the cooked pasta to the skillet and toss thoroughly so each piece is coated with the garlic butter.

Combine Everything:

Return the browned sausage slices to the skillet along with the roasted butternut squash and Brussels sprouts. Add fresh thyme sprigs if using. Gently toss everything together to combine the flavors while being careful not to mush the vegetables. Taste and adjust the seasoning with salt, pepper, or smoked paprika if desired.

Serve:

Serve the dish hot, garnished with extra fresh thyme for a pop of color and aroma. This meal stands well on its own but pairs beautifully with a simple fall salad or crusty bread to soak up any sauce.

My favorite ingredient has to be the smoked sausage because it adds a spicy, smoky punch that ties the whole dish together. One memorable time, I made this for a family gathering, and everyone asked for the recipe, especially because the Brussels sprouts caramelized so beautifully they converted even the skeptics.

Flavor Boosters

Use fresh thyme to add a bright, herbal note just before serving. The garlic butter sauce brings warmth and richness that enhance the natural flavors of the roasted vegetables and sausage.

Serving Suggestions

Serve this autumn dinner with a crisp apple and fennel salad or a simple green salad with a tangy vinaigrette to cut through the richness. A side of warm crusty bread or cornbread pairs perfectly for soaking up any sauce left on the plate.

Creative Twists

In winter months, add roasted chestnuts or swap broccoli for Brussels sprouts if preferred. During warmer seasons, reduce the sausage and bulk up the dish with grilled vegetables or fresh tomatoes for a lighter feel.

This recipe is a perfect balance of hearty and fresh, making it a reliable crowd-pleaser for fall and winter meals.

Common Questions About This Recipe

→ What type of sausage works best for this dish?

Smoked sausages like Andouille or Cajun add a robust, smoky flavor that complements the roasted vegetables well.

→ Can I use a gluten-free pasta instead of bow tie pasta?

Yes, substituting with your favorite gluten-free pasta works perfectly without sacrificing taste or texture.

→ How do I ensure the vegetables caramelize properly during roasting?

Spread the vegetables in a single layer on the baking sheet without overcrowding and roast at 400°F until they are tender and golden brown.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months to maintain freshness.

→ How do I make the garlic butter sauce?

Cook minced garlic in olive oil until fragrant, then stir in butter and toss with cooked pasta to coat evenly.