Sausage Pasta with Autumn Vegetables

This hearty Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash celebrates fall's bounty in a single skillet. The combination of roasted vegetables, smoky sausage, and pasta creates a complete meal that's both comforting and elegant enough for entertaining.

I first created this recipe when hosting a casual dinner party during peak autumn harvest. The colorful presentation and rich flavors had everyone reaching for seconds, and now it's my go to impressive weeknight dinner when I want something special without hours in the kitchen.

• Butternut squash fresh from the farmers market is ideal for its natural sweetness and firm texture that holds up well to roasting
• Brussels sprouts look for tight compact heads with bright green leaves for the best flavor
• Bow tie pasta the playful shape catches all the delicious garlic butter sauce
• Smoked sausage such as andouille or cajun variety adds depth and protein
• Fresh garlic minced just before cooking releases the most aromatic compounds
• Butter use unsalted to control the overall seasoning
• Smoked paprika provides a subtle smokiness that complements the roasted vegetables
• Fresh thyme its earthy notes bring the entire dish together

How To Make Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

Prepare the vegetables

Peel and cube butternut squash into 1inch pieces for even cooking. Trim and halve Brussels sprouts, removing any yellowed outer leaves. Toss each vegetable separately with olive oil, salt and pepper to prepare for roasting.

Roast the vegetables

Spread prepared vegetables in a single layer on parchment lined baking sheets, giving them plenty of space to caramelize. Roast at 400°F for about 20 minutes, checking the squash at 15 minutes as it may cook faster than the sprouts. Look for golden edges and fork tender centers.

Cook the pasta

While vegetables roast, bring a large pot of generously salted water to a rolling boil. Cook bow tie pasta according to package directions until al dente, usually 10 to 12 minutes. Reserve a small amount of pasta water before draining.

Prepare the sausage

Heat olive oil in a large skillet over medium heat. Slice sausage into coins about half an inch thick and cook until both sides develop a rich brown color, about 5 minutes on the first side and 3 minutes after flipping. The caramelization adds tremendous flavor.

Create the garlic butter sauce

In the same skillet used for sausage, add minced garlic and cook until fragrant but not browned, about 2 minutes. Add butter and let it melt completely, swirling to combine with the garlic and sausage drippings.

Combine everything

Add drained pasta to the garlic butter sauce, tossing to coat completely. Fold in the roasted vegetables, cooked sausage, and fresh thyme. Gently mix until everything is coated in the flavorful sauce. Season with salt, pepper, and a touch of smoked paprika.

Butternut squash is truly the star of this autumn dinner. I discovered its versatility years ago when trying to expand my fall cooking repertoire beyond pumpkin. Its natural sweetness intensifies with roasting, creating a perfect counterpoint to the savory sausage. My family now starts requesting this dish as soon as we feel that first crisp autumn breeze.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this an excellent meal prep option. Reheat gently in a skillet with a splash of broth or water to revive the sauce. The pasta may absorb some moisture during storage but will still taste delicious.

Seasonal Adaptations

This recipe shines with autumn produce but works beautifully year round with simple substitutions. In winter, try sweet potatoes instead of butternut squash. Spring calls for asparagus in place of Brussels sprouts. Summer allows for zucchini and yellow squash as alternatives. The technique remains the same regardless of which seasonal vegetables you choose.

Serving Suggestions

Serve this autumn dinner in shallow bowls to capture all the delicious sauce. A simple green salad dressed with vinaigrette makes an excellent accompaniment. For entertaining, pair with a medium bodied red wine like Pinot Noir or a crisp hard cider. A sprinkle of freshly grated Parmesan cheese just before serving adds a welcome touch of saltiness.

Make Ahead Tips

You can prepare components of this dish in advance to streamline dinner preparation. Roast the vegetables and cook the pasta up to a day ahead, storing them separately in the refrigerator. The sausage can be sliced and ready to cook. When ready to serve, simply warm the vegetables in the oven while cooking the sausage and making the garlic butter sauce, then combine everything for a quick final assembly.

Recipe FAQs

→ Can I substitute other vegetables in this dish?

Absolutely! Sweet potatoes work wonderfully in place of butternut squash. You could also incorporate other autumn vegetables like roasted carrots, parsnips, or cauliflower. Just adjust roasting times according to vegetable density.

→ What type of sausage works best?

Any smoked, pre-cooked sausage works well. Andouille adds spicy notes, while cajun sausage offers bold seasoning. Italian sausage (removed from casings and browned) is another delicious option for a different flavor profile.

→ Can I make this dish ahead of time?

Yes! You can roast the vegetables and cook the pasta a day ahead. Store separately in the refrigerator, then combine with freshly cooked sausage and garlic butter sauce when ready to serve. Add a splash of pasta water or broth when reheating to refresh the dish.

→ What pasta shapes work best for this dish?

While bow tie pasta (farfalle) catches the sauce nicely, other medium shapes like penne, rotini, or orecchiette work equally well. For a heartier version, try using cheese-filled tortellini.

→ How can I make this dish vegetarian?

Simply omit the sausage and add a can of drained white beans or chickpeas for protein. You might want to increase the smoked paprika for added depth, or include some roasted mushrooms to provide a meaty texture and umami flavor.

→ What's the best way to reheat leftovers?

Reheat in a skillet over medium-low heat with a splash of broth or water to revive the sauce. Cover for a few minutes, stirring occasionally. Microwave reheating works too, but the skillet method better preserves textures.