When fall rolls in and the weather cools, the craving for warm, hearty meals hits instantly — and this Autumn Dinner with Sausage Pasta, Brussels Sprouts, and Butternut Squash checks every box. It’s cozy, filling, flavorful, seasonal, and incredibly easy to make. This dish celebrates everything wonderful about autumn: caramelized Brussels sprouts, sweet roasted butternut squash, savory sausage, and tender pasta all tossed together into one irresistible skillet meal.

This meal is perfect for family dinners, meal prep, potlucks, or those nights when you want something satisfying but don’t want to juggle multiple pots and pans. It’s a one-pan style dinner with maximum reward for minimal effort.

Let’s dive into everything that makes this recipe a fall favorite — ingredients, variations, tips, and serving suggestions to help you create the coziest autumn dinner ever.

Why This Dish Works Perfectly for Fall

1. Balanced sweet + savory flavors

Butternut squash brings a natural sweetness that pairs beautifully with salty, savory sausage.

2. Uses peak fall produce

Brussels sprouts and squash are at their best during the cooler months.

3. One-pan convenience

After roasting and sautéing, everything comes together in a single skillet.

4. Beautiful autumn colors

Green, orange, golden brown — it looks as good as it tastes.

5. Full meal in a bowl

Protein, veggies, carbs, flavor… nothing else needed.

Ingredients You’ll Need

Smoked sausage – kielbasa or Italian-style; adds deep savory flavor.
Brussels sprouts – halved to get a caramelized cut side.
Butternut squash – cubed; roasts into sweet perfection.
Pasta – penne, fusilli, or farfalle work great.
Olive oil – helps veggies roast and caramelize.
Garlic – brings aromatic warmth.
Salt & pepper – essential for seasoning.
Chicken broth – adds moisture and flavor to the skillet.
Parmesan cheese – finishes the dish with a salty kick.
Fresh herbs – sage, thyme, or rosemary complement fall flavors.

How to Make It

1. Roast the Veggies

Butternut squash and Brussels sprouts roast until caramelized, bringing out their natural sweetness and crisp edges.

2. Cook the Pasta

Boil until al dente so it can absorb more flavor when tossed with the sausage and veggies.

3. Sauté the Sausage

Sliced sausage browns in a skillet, adding smoky depth and savory richness.

4. Combine Everything

Add roasted vegetables, pasta, broth, garlic, and herbs. Toss gently until coated in flavor.

5. Finish with Parmesan

A generous sprinkle melts into the dish, tying everything together.

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

A cozy fall pasta skillet featuring roasted Brussels sprouts, sweet butternut squash, and savory sausage tossed with tender pasta.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: Main Dish

Cuisine: American, Autumn

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 cups butternut squash cubed
2 cups Brussels sprouts halved
12 oz smoked sausage sliced
8 oz pasta penne or fusilli
2 tbsp olive oil
3 cloves garlic minced
0.5 cup chicken broth
0.5 cup Parmesan cheese grated
1 tsp thyme or 1 tbsp fresh
salt and pepper to taste

Equipment

Baking sheet
Large skillet
Pot
Mixing bowls

Method

Preheat oven to 425°F (220°C).
Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
Roast for 20–25 minutes, flipping halfway, until caramelized and tender.
Cook pasta according to package instructions and reserve 1/2 cup pasta water.
In a large skillet, sauté sausage slices until browned.
Add garlic and cook for 1 minute until fragrant.
Add roasted vegetables, pasta, chicken broth, and thyme. Toss to combine.
Add Parmesan and pasta water as needed to loosen.
Season with salt, pepper, and optional red pepper flakes. Serve warm.

Notes

For extra richness, add a splash of cream or mascarpone.

Expert Tips

Roast at high heat

425°F gives butternut squash caramelized edges and Brussels sprouts crispiness.

Use good sausage

Smoked kielbasa or chicken apple sausage adds complexity without effort.

Save some pasta water

It helps create a silky, lightly saucy texture.

Add herbs at the end

Keeps them bright and fresh.

Don’t overcrowd the pan

Roasting veggies spaced out ensures proper browning.

Variations to Try

Spicy Autumn Pasta

Use spicy Italian sausage and add red pepper flakes.

Creamy Version

Add a splash of cream or mascarpone for a velvety finish.

Veggie-Packed Version

Add kale, mushrooms, or caramelized onions.

Gluten-Free

Use gluten-free pasta and ensure sausage is GF.

Low-Carb

Swap pasta for cauliflower florets.

Serving Suggestions

Add crusty bread for dipping.
Garnish with toasted walnuts or pecans for crunch.
Serve with a fall salad — cranberries + pecans + arugula.
Add lemon zest for brightness.

Ingredients (List)

2 cups cubed butternut squash
2 cups halved Brussels sprouts
12 oz smoked sausage, sliced
8 oz pasta (penne or fusilli)
2 tbsp olive oil
3 garlic cloves, minced
½ cup chicken broth
½ cup grated Parmesan
1 tsp dried thyme or 1 tbsp fresh
Salt & pepper to taste
Optional: red pepper flakes, sage, lemon zest

Instructions (Numbered)

Preheat oven to 425°F (220°C).
Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
Roast 20–25 minutes, flipping halfway until caramelized and tender.
Cook pasta according to package directions; reserve ½ cup pasta water.
In a large skillet, sauté sausage slices until browned.
Add garlic and cook 1 minute until fragrant.
Add roasted veggies, cooked pasta, chicken broth, and thyme. Toss to combine.
Add Parmesan and a splash of pasta water if needed to loosen.
Season with salt, pepper, and optional red pepper flakes.
Serve warm with extra Parmesan.