Autumn Sausage Pasta Dinner (Recipe for Printing)
Celebrate cozy fall flavors with roasted butternut squash, Brussels sprouts, sausage, and bow tie pasta. Perfect for autumn dinners or holiday meals. Save & click.
# What You Need:
→ Vegetables
01 -
3 cups butternut squash, peeled, seeded, cubed
02 -
12 oz Brussels sprouts, trimmed and halved
→ Pasta
03 -
8 oz bow tie pasta
→ Sausage & Fats
04 -
12 oz cooked smoked sausage (Andouille or Cajun), sliced
05 -
2 tbsp butter
→ Oils & Seasonings
06 -
1 tbsp olive oil
07 -
Salt and pepper, to taste
→ Garlic & Herbs
08 -
5 cloves garlic, minced
# How to Make It:
01 -
Preheat the oven to 400°F. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes until tender and lightly golden. Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a separate sheet or alongside the squash for 20–30 minutes until caramelized.
02 -
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and cook for 5 minutes per side until lightly browned. Remove from skillet and set aside.
04 -
In the same skillet, add minced garlic and sauté for 1–2 minutes until fragrant. Stir in butter until melted. Add cooked pasta and toss to coat.
05 -
Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Toss gently to combine, adjusting seasoning with salt, pepper, and smoked paprika if desired. Garnish with additional thyme if preferred.
06 -
Serve hot, immediately, as a complete meal or paired with a seasonal salad or warm bread.
# Extra Tips:
01 -
Use pre-cut squash to save prep time. Spread vegetables in a single layer for optimal caramelization. Suitable as a gluten-free dish if gluten-free pasta is used.