Introduction

This One-Pan Autumn Pasta is the perfect quick dinner for a busy weeknight. Ready in just 30 minutes, it combines savory sausage, tender pasta, and roasted Brussels sprouts and squash for a hearty, flavorful meal all made in a single sheet pan. For another delicious pasta dinner, try this Garlic Butter Steak Tips with Cheesy Rigatoni Recipe.

Ingredients

This hearty sausage pasta recipe combines sweet roasted butternut squash, caramelized Brussels sprouts, and smoky sausage in a rich, garlicky butter sauce—all without a drop of cream or cheese.

• 3 cups butternut squash, peeled, seeded, and cubed
• 12 oz Brussels sprouts, trimmed and halved
• 8 oz bow tie pasta (farfalle)
• 1 lb smoked sausage (such as Andouille), sliced into coins
• 1/4 cup butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil (for roasting veggies)
• Salt and pepper to taste
• 1 teaspoon fresh thyme, snipped
• Optional: small pinch of smoked paprika

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash in a Garlic Butter Sauce comes together about 20% faster than similar recipes because the roasting and sauce-making happen simultaneously.

Step-by-Step Instructions

Step 1 — Prep the Vegetables

Preheat your oven to 425°F (220°C). Trim and halve the Brussels sprouts, and peel and cube the butternut squash into 1-inch pieces. Toss them on a large baking sheet with a generous drizzle of olive oil, salt, and pepper. Spread them in a single layer for optimal roasting.

Step 2 — Roast the Veggies

Roast the vegetables for 25-30 minutes, tossing halfway through. They are done when the Brussels sprouts are crispy and charred at the edges and the squash is tender and caramelized. This deep, roasted flavor is key to the dish.

Step 3 — Cook the Sausage

While the vegetables roast, remove Italian sausage from its casings. In a large skillet or Dutch oven over medium-high heat, cook the sausage, breaking it into crumbles with a spoon, until it is browned and cooked through, about 8-10 minutes. Transfer to a plate, leaving the flavorful fat in the pan.

Step 4 — Build the Garlic Butter Sauce

Reduce the heat to medium-low. Add butter to the skillet with the sausage drippings. Once melted, add thinly sliced garlic and a pinch of red pepper flakes. Cook for just 1-2 minutes until fragrant but not browned to avoid bitterness.

For a richer sauce, you can deglaze the pan with a splash of white wine or chicken broth, scraping up any browned bits, and let it reduce slightly before adding the butter.

Step 5 — Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook your chosen pasta (like rigatoni or fusilli) until al dente, according to package directions. Reserve about 1 cup of the starchy pasta water before draining.

Step 6 — Combine Everything

Add the drained pasta directly to the skillet with the garlic butter sauce. Toss to coat. Add the roasted vegetables and cooked sausage back to the pan. Toss everything together over low heat.

Gradually add splashes of the reserved pasta water, tossing continuously, until the sauce emulsifies and clings lightly to the pasta and ingredients. The starch in the water creates a silky sauce without any cream or cheese.

Step 7 — Season and Serve

Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed. Finish with a handful of fresh chopped parsley for a bright, fresh contrast. Serve your Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash in a Garlic Butter Sauce immediately while hot.

Nutritional Information

Calories	Approx. 620
Protein	28g
Carbohydrates	68g
Fat	28g
Fiber	9g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size. This Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash in a Garlic Butter Sauce is a good source of Vitamin A, Vitamin C, and iron.

Healthier Alternatives

This sausage pasta is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs or pantry, keeping the rich, savory spirit of the dish alive.

• Protein Swap: Turkey or Chicken Sausage — For a lighter option, use lean turkey or chicken sausage. It maintains the savory, herbed flavor while reducing the overall fat content.
• Lower-Carb Alternative: Zucchini Noodles or Chickpea Pasta — Swap regular pasta for spiralized zucchini (zoodles) or a high-protein chickpea pasta. This adds fiber and nutrients while cutting carbs.
• Dairy-Free Adjustment: Olive Oil or Ghee — The garlic butter sauce is already cream-free. For a strict dairy-free version, simply replace the butter with a high-quality olive oil or dairy-free ghee.
• Gluten-Free Option: Gluten-Free Pasta — Use your favorite brand of gluten-free pasta. Brown rice or lentil-based varieties work particularly well and hold their shape.
• Low-Sodium Version: Homemade Seasoning & Low-Sodium Broth — Choose a low-sodium sausage and make your own spice blend. Also, opt for a low-sodium vegetable or chicken broth to control the salt.
• Vegetarian/Vegan Twist: Plant-Based Sausage & Nutritional Yeast — Use a robust plant-based Italian sausage and replace the butter with olive oil. A sprinkle of nutritional yeast can add a subtle, cheesy depth without dairy.
• Veggie Boost: Add More Roasted Vegetables — Amp up the nutrition by roasting additional veggies like bell peppers, red onions, or broccoli alongside the squash and sprouts.
• Nut-Free Consideration: Sunflower Seed Pesto (Optional Add-In) — If you want to add a herby punch, a sunflower seed pesto is a great nut-free alternative to traditional pine nut pesto.

Serving Suggestions

• Pair this hearty Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash in a Garlic Butter Sauce with a simple arugula salad tossed in a lemon vinaigrette to cut through the richness.
• Serve it as the star of a cozy autumn dinner party or a comforting weeknight meal; its vibrant colors make it perfect for a festive fall table.
• For a complete, rustic presentation, serve the pasta family-style in a large, shallow bowl to showcase the roasted vegetables and crumbled sausage.
• Complement the savory garlic butter sauce with a glass of medium-bodied red wine like a Chianti or a crisp, dry white like Pinot Grigio.
• Add a side of crusty, warmed bread to soak up every last bit of the delicious, creamy (yet cream-free!) sauce from your plate.
• Transform leftovers into a new meal by stuffing the pasta and veggie mixture into hollowed-out bell peppers, topping with breadcrumbs, and baking until golden.

This dish is satisfying on its own but these ideas can help you build a memorable menu or enjoy it in a fresh way.

Common Mistakes to Avoid

• Mistake: Crowding the baking sheet when roasting the vegetables, which steams them instead of creating caramelized edges. Fix: Use two sheets or roast in batches to ensure each piece has space for proper browning.
• Mistake: Adding raw garlic directly to the hot butter, causing it to burn and turn bitter in seconds. Fix: Remove the pan from heat before stirring in minced garlic, letting the residual warmth cook it gently.
• Mistake: Underseasoning the pasta water, making the entire dish taste bland. Fix: Salt the boiling water until it tastes like the sea—this is your only chance to season the pasta itself.
• Mistake: Draining the pasta completely dry, so the starchy cooking water isn’t available to help create the sauce. Fix: Reserve at least one cup of pasta water before draining; it’s essential for emulsifying the garlic butter sauce.
• Mistake: Using pre-cubed butternut squash, which is often uneven and too wet, preventing good roasting. Fix: Cube a fresh squash yourself for uniform size and better texture, patting the pieces dry before tossing with oil.
• Mistake: Overcooking the Italian sausage until it’s dry and crumbly. Fix: Cook just until no longer pink, then remove from the pan; it will finish cooking when combined with the hot pasta and sauce.
• Mistake: Combining everything while the components are lukewarm, resulting in a greasy, separated sauce. Fix: Toss the hot pasta, roasted veggies, and sausage with the garlic butter sauce immediately off the heat for a cohesive dish.
• Mistake: Skipping the step to deglaze the sausage pan, leaving flavorful browned bits behind. Fix: Add a splash of your reserved pasta water or broth to the empty pan to scrape up those bits and add them to the sauce.

Storing Tips

• Fridge: Cool the Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash in a Garlic Butter Sauce completely. Store in an airtight container for up to 3-4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat gently in a skillet with a splash of water or broth to refresh the garlic butter sauce. Microwave in a covered dish, stirring occasionally, until piping hot (165°F internal temperature).

This no-cream, no-cheese pasta dish holds up well to storage, though the roasted vegetables will soften slightly upon reheating. Always ensure leftovers reach a safe internal temperature of 165°F.

Conclusion

This Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash is a perfect, cozy autumn dinner. The rich garlic butter sauce brings it all together without any cream or cheese. Give this easy recipe a try and let us know what you think in the comments! For another comforting pasta dish, check out our Pesto Shrimp Fettuccine in Mushroom Garlic Sauce Recipe.

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

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Roasted butternut squash and Brussels sprouts are combined with bow tie pasta, sliced smoked sausage, and coated in a garlic butter sauce for a flavorful autumn dinner.[1]

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 1x
• Method: Main Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups butternut squash, peeled, seeded, cubed
• 12 oz Brussels sprouts, trimmed and halved
• 8 oz bow tie pasta
• 1 lb smoked sausage (such as Andouille), sliced into coins
• 1/4 cup butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil (for roasting veggies)
• Salt and pepper to taste
• 1 teaspoon fresh thyme, snipped
• Optional: small pinch of smoked paprika

Instructions

1. Preheat oven to 400°F. Toss 3 cups cubed butternut squash with 1 tablespoon olive oil, salt, and pepper; spread on a parchment-lined baking sheet. Toss 12 oz halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper; spread on another sheet. Roast both for 20-30 minutes until crisp, middle rack.[1]
2. While veggies roast, bring a large pot of water to a boil and cook 8 oz bow tie pasta according to package instructions. Drain and set aside.[1]
3. In a cast-iron skillet over medium heat, sear sliced smoked sausage until browned. Add 1/4 cup butter and 4 minced garlic cloves; cook until fragrant. Add drained pasta, roasted butternut squash, roasted Brussels sprouts, and snipped thyme. Toss to coat everything in the garlic butter sauce. Season with salt, pepper, and optional smoked paprika.[1]

Notes

Use pre-cooked smoked sausage for quick preparation; sear for added flavor. Roast veggies without overcrowding for crisp texture. Fresh thyme enhances the autumn flavors; substitute dried if needed (use half amount).[1]

Nutrition

• Calories: 550
• Sugar: 4g
• Sodium: 1200mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 70mg

FAQs

Can I make this Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash ahead of time?

You can roast the vegetables and cook the sausage ahead. Combine them with the freshly cooked pasta and garlic butter sauce just before serving for the best texture. This ensures your Sausage Pasta with Roasted Brussels Sprouts and Butternut Squash in a Garlic Butter Sauce stays vibrant.

What type of sausage works best for this recipe?

Italian sausage, either sweet or spicy, is ideal for its robust flavor. You can also use chicken or turkey sausage. The rendered fat from browning the sausage enriches the garlic butter sauce beautifully.

How can I ensure my roasted vegetables don’t get soggy?

Spread the Brussels sprouts and butternut squash in a single layer on your baking sheet. Roast them at a high heat (around 400°F) until they are caramelized and tender. This technique adds wonderful depth to the finished pasta dish.