Can I substitute the Brussels sprouts?

Absolutely. Broccoli, green beans, or even zucchini will work beautifully if Brussels sprouts aren’t your thing. But give them another try—you might be surprised!

What can I use instead of butternut squash?

Sweet potatoes are a fantastic swap and roast up beautifully.

Does this Autumn Dinner with Sausage Pasta reheat well?

Yes! Just store leftovers in an airtight container and heat in a skillet with a splash of olive oil or broth.

Can I make it dairy-free?

Sure can. Swap butter for a dairy-free alternative and enjoy.

Can I use a different type of pasta?

Use whatever you have on hand—penne, rotini, or even spaghetti all work.

Autumn Dinner with Sausage Pasta, Brussels Sprouts, and Butternut Squash

Description

A cozy and flavorful fall pasta dinner made with smoky sausage, roasted Brussels sprouts, sweet butternut squash, and tender bow tie pasta—all tossed in a buttery garlic sauce. This comforting Autumn Dinner with Sausage Pasta is perfect for busy weeknights or a warm seasonal meal everyone will love.

Ingredients

Scale

Roasted Butternut Squash

3 cups butternut squash, peeled, seeded, 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 (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

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Instructions

Roast the Butternut Squash:
Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Spread evenly on a parchment-lined sheet. Roast 15–20 minutes until tender and lightly golden.
Roast the Brussels Sprouts:
Toss sprouts with olive oil, salt, and pepper. Roast on a separate sheet (or same sheet with space between) for 20–30 minutes until caramelized.
Cook the Pasta:
Boil pasta according to package directions. Drain and set aside.
Cook the Sausage:
Heat 1 tbsp olive oil in a skillet. Add sliced sausage and cook 5 minutes per side or until browned. Remove from skillet.
Make the Garlic Butter Sauce:
In the same skillet, sauté garlic 1–2 minutes. Add butter to melt, then toss in the cooked pasta to coat.
Combine:
Add roasted squash, Brussels sprouts, sausage, and fresh thyme. Toss gently. Season with salt, pepper, and paprika as desired.
Serve:
Serve warm, topped with extra thyme or grated cheese.

Notes

You can substitute sweet potatoes for the butternut squash.
Add red pepper flakes for heat or Parmesan for extra richness.
Leftovers reheat well in a skillet with a splash of broth or olive oil.
Works with gluten-free or whole-grain pasta.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Roasting + Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 565 kcal
Sugar: 6 g
Sodium: 985 mg
Fat: 29 g
Saturated Fat: 9 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 6 g
Protein: 22 g
Cholesterol: 55 mg