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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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

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

Notes

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