When the leaves start to change color and the crisp autumn air sweeps in, it’s the perfect time for cozy dinners that warm the soul. One standout dish that embodies the essence of fall is this Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash. This recipe brings together an incredible blend of flavors and textures that will leave your taste buds dancing with delight while filling your kitchen with delightful aromas. The heartiness of the roasted vegetables combined with the savory goodness of smoked sausage makes this dish an all-in-one meal that checks off all the boxes for nutrition, taste, and simplicity.
Imagine biting into tender butternut squash with its sweet flavor perfectly complemented by the crunch of caramelized Brussels sprouts. And what makes it even better? It all comes together in one skillet, making cleanup a breeze! This dish is ideal not only for weeknight dinners but also for holiday gatherings or meal prepping for busy days ahead. You can rest assured that this comforting plate will be a crowd-pleaser, inviting everyone to the table to partake in the warmth of homemade cooking.
If you’re looking for a delicious recipe that celebrates the flavors of the season while being easy to prepare, look no further. With just a few main ingredients and simple steps, you can create a memorable meal that highlights the best of autumn’s bounty!
Why You’ll Love This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
- All-in-One Meal: Enjoy a complete meal with protein, vegetables, fiber, and carbs all beautifully combined in one dish.
- Simple Ingredients: This recipe calls for just four main ingredients—smoked sausage, roasted Brussels sprouts, roasted butternut squash, and bow tie pasta—along with pantry staples like butter, garlic, and olive oil.
- Versatile: This recipe is perfect for fall and winter, but feel free to switch out the butternut squash for sweet potatoes at any time of the year.
- Meal Prep Friendly: Prepare this dish ahead of time or freeze it—making weeknight dinners effortless and quick.
Preparation Phase & Tools to Use
Before diving into cooking, it’s important to prepare your kitchen and gather all the necessary tools to ensure a smooth process. Start by preheating your oven to 400°F, giving you that warm environment for roasting the veggies perfectly. You’ll need a couple of baking sheets lined with parchment paper for easy cleanup, a large cast-iron or stainless steel skillet for cooking the sausage and preparing the garlic butter sauce, and a large pot for boiling the pasta. Make sure to have your knife and cutting board handy for chopping the butternut squash and Brussels sprouts.
Once your workspace is organized and your ingredients are ready, you’ll find that the cooking process is both quick and enjoyable. The enticing aromas filling your kitchen will make the anticipation even sweeter!
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tbsp olive oil (for butternut squash)
- Salt and pepper, to taste
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp olive oil (for Brussels sprouts)
- 8 oz bow tie pasta
- 1 tbsp olive oil (for sausage)
- 12 oz cooked smoked sausage (Andouille or Cajun), sliced
- 5 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
- Fresh thyme, for garnish
Instructions
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F. This high heat will give your vegetables that perfect caramelization. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated. Spread the squash on a parchment-lined baking sheet to avoid overcrowding; this allows for even roasting. Roast the squash for about 15-20 minutes until it turns tender and slightly golden.
While the squash is roasting, prepare the Brussels sprouts. In another bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Once the squash has been in for about 10 minutes, you can add the Brussels sprouts on a separate baking sheet or alongside the squash if there’s room. Roast the Brussels sprouts for 20-30 minutes until they are beautifully caramelized.
Step 2: Cook Pasta
While your veggies are roasting, it’s time to cook the pasta. Bring a large pot of salted water to a boil and add the bow tie pasta. Follow the package instructions for cooking time until the pasta is al dente. Once cooked, drain the pasta and set it aside, making sure not to rinse it so that the starchy coating helps the sauce stick better later.
Step 3: Cook Sausage
In the same skillet you will use for the sauce, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the sliced smoked sausage to the skillet. Let the sausage sear for about 5 minutes on each side until it becomes nicely browned. After that, remove the sausage from the skillet and set it aside.
Step 4: Make Garlic Butter Sauce
With the sausage put aside, keep the skillet on the heat and add the minced garlic. Sauté the garlic for 1-2 minutes until it is fragrant but be careful not to burn it. Next, add 2 tablespoons of butter, stirring it into the garlic until it melts completely. Now, toss in the cooked pasta, making sure to coat it well with the garlic butter sauce, creating a delicious base that ties everything together.
Step 5: Combine Everything
Now it’s time to bring everything together! Add the roasted butternut squash, roasted Brussels sprouts, and previously cooked sausage to the skillet with the pasta. Toss everything gently to combine, ensuring that the veggies and sausage are evenly distributed throughout the pasta. For the final touch, season to your liking with salt, pepper, and optional smoked paprika. If you have fresh thyme, add it now for an aromatic flair.
Step 6: Serve
Plate your warm autumn dish immediately, garnishing with extra fresh thyme if desired. This meal can stand alone as a hearty dinner or be served with a fresh fall salad or some warm, crusty bread on the side.
Variations
- Protein: Swap out the smoked sausage for turkey sausage, chicken sausage, or even diced chicken breast for a lighter option.
- Vegetables: Feel free to add other seasonal vegetables like sweet potatoes, kale, or bell peppers to customize your dish.
- Spices: For an added zing, incorporate different spices like Italian seasoning, chili flakes, or freshly chopped herbs like rosemary or parsley.
Cooking Notes
- Ensure that the butternut squash is cut into even cubes for consistent cooking.
- For best results, stir the pasta occasionally while boiling to prevent sticking.
- If reheating, add a splash of stock or water to keep the pasta moist and flavorful.
Serving Suggestions
- Pair with a crisp green salad tossed with apples and walnuts for a refreshing crunch.
- Serve with warm garlic bread or breadsticks to soak up any leftover garlic butter sauce.
Tips
- To enhance flavors, make sure to season each component (vegetables, sausage, pasta) adequately while preparing.
- Experiment with different pasta shapes, like penne or fusilli, if you don’t have bow tie pasta on hand.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 520 per serving
- Protein: 24g
- Sodium: 800mg
FAQs
Can I use fresh Brussels sprouts instead of frozen?
Yes! Fresh Brussels sprouts are recommended as they tend to have better flavor and texture.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of liquid if needed.
What if I can’t find smoked sausage?
If smoked sausage isn’t available, you can substitute it with your favorite sausage or a meat alternative.
Can I add cheese?
Absolutely! Sprinkle some grated Parmesan or feta cheese on top before serving for added richness.
Conclusion
This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the perfect way to celebrate the flavors of fall while enjoying a hearty meal that’s simple to prepare. Whether for a busy weeknight or a festive gathering, the combination of roasted vegetables, savory sausage, and pasta creates a dish that embodies comfort and satisfaction. We hope this recipe has sparked your appetite and inspired you to bring a taste of autumn into your kitchen. Don’t forget to modify and share your variations or tips with us! Happy cooking!
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Cozy Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the perfect way to celebrate the flavors of fall!
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tbsp olive oil (for butternut squash)
- Salt and pepper, to taste
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp olive oil (for Brussels sprouts)
- 8 oz bow tie pasta
- 1 tbsp olive oil (for sausage)
- 12 oz cooked smoked sausage (Andouille or Cajun), sliced
- 5 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
- Fresh thyme, for garnish
Instructions
- Start by preheating your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
- Prepare the Brussels sprouts in a bowl with olive oil, salt, and pepper. Add to the oven after 10 minutes of cooking the squash and roast for 20-30 minutes.
- Cook the bow tie pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil and sear sliced smoked sausage for about 5 minutes on each side until browned. Remove and set aside.
- Sauté minced garlic in the same skillet, add butter until melted. Toss in the cooked pasta.
- Add roasted butternut squash, Brussels sprouts, and sausage to the pasta. Toss gently and season to taste.
- Serve warm, garnished with fresh thyme.
Notes
If reheating, add a splash of stock or water to keep the pasta moist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 520 kcal
- Sodium: 800 mg
- Protein: 24 g