Autumn Dinner: A Cozy Sausage Pasta with Brussels Sprouts and Roasted Butternut Squash

This delightful autumn dinner with sausage, pasta, Brussels sprouts, and butternut squash is a warm and comforting meal, perfect for chilly evenings. The combination of roasted vegetables and savory sausage makes for a satisfying dish that the whole family will love. With its vibrant colors and rich flavors, this recipe brings the essence of fall to your dinner table.

Why make this recipe

This dish not only celebrates the flavors of autumn but also provides a balanced meal featuring vegetables, protein, and carbs. The roasted butternut squash and Brussels sprouts add a touch of sweetness and earthiness, while the smoked sausage brings a hearty, smoky richness. It’s a one-skillet wonder that combines simplicity and flavor, making it an ideal choice for busy weeknights or cozy gatherings.

Ingredients

• 3 cups butternut squash, peeled, seeded, and cubed
• 12 oz Brussels sprouts, halved
• 8 oz bow tie pasta
• 12 oz cooked smoked beef or poultry sausage, sliced into rounds
• 5 cloves garlic, minced
• 2 tablespoons butter
• 3 tablespoons olive oil (divided)
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste

How to make it

1. Roast the Vegetables: Preheat your oven to 400 F. Toss the cubed butternut squash with olive oil, salt, and pepper. Arrange on a parchment-lined baking sheet in a single layer. Repeat the process for the Brussels sprouts on another sheet or the same one if it is large enough. Roast for 15 to 20 minutes for squash and up to 30 minutes for sprouts until tender and caramelized.

2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your bow tie pasta and cook according to the package directions until al dente. Drain the water and set the pasta aside while you prepare the sausage base.

3. Sear the Sausage: Heat olive oil in a large, high-sided cast-iron skillet over medium heat. Slice your smoked sausage into coins. Add them to the skillet and cook for 5 minutes per side until nicely browned. Remove the sausage coins and set them aside.

4. Create the Garlic Butter Sauce: In the same empty skillet, add the minced garlic and cook for 1 to 2 minutes until fragrant. Add the butter and let it melt. Toss in the cooked pasta, coating every piece in the garlic butter. Sprinkle with salt, pepper, and a pinch of smoked paprika.

5. Assemble and Serve: Add the roasted butternut squash, Brussels sprouts, and seared sausage coins back into the skillet. Toss gently to combine all ingredients. Garnish with fresh snipped thyme and serve immediately.

How to serve it

This dish can be served warm as a main course. Garnish with additional fresh thyme leaves if desired, and enjoy it alongside a green salad or crusty bread to round out the meal.

How to store it

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the microwave or on the stove over low heat to enjoy later.

Helpful tips

• For an extra touch of flavor, consider adding a sprinkle of Parmesan cheese right before serving.
• Adjust the level of smoked paprika based on your taste preference; a little goes a long way!

Optional variations

• Substitute the smoked sausage with turkey sausage for a lighter option.
• Incorporate other seasonal vegetables, like sweet potatoes or kale, for added texture and nutrition.

Frequently asked questions

Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.

How can I make this dish vegetarian?
You can replace the sausage with plant-based sausage and use vegetable broth to cook the pasta for a delicious vegetarian version.

Can I prepare this dish ahead of time?
Yes, you can roast the vegetables and prepare the pasta ahead of time. Just combine everything and reheat when you’re ready to serve.

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