Autumn Dinner with Sausage, Pasta, Brussels Sprouts Recipe

ByDorothy Miller
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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.

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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
  • 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

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Frequently Asked Questions

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.

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