As the leaves turn golden and the air grows crisp, nothing beats the comforting flavors of a warm, hearty autumn meal. This Autumn Dinner combines the natural sweetness of roasted butternut squash and caramelized Brussels sprouts with savory smoked sausage and tender bow tie pasta, all enveloped in a rich garlic butter sauce. The medley of textures and flavors will fill your kitchen with irresistible aromas and your table with a feast that celebrates the best of fall.
Perfect for busy weeknights, holiday gatherings, or prepping meals ahead, this colorful one-pan dinner is as simple as it is satisfying. Roasting the vegetables enhances their sweetness and gives them a beautiful golden crust, while the smoky sausage adds a bold, robust taste that pairs wonderfully with the silky pasta. Whether you’re dining solo or feeding a crowd, this dish is sure to become a seasonal favorite.
- All-in-One Meal: Combines protein, vibrant vegetables, fiber, carbs, and pasta in a single skillet for effortless cleanup.
- Simple Ingredients: Requires just a few wholesome ingredients such as smoked sausage, roasted Brussels sprouts, butternut squash, and bow tie pasta alongside pantry staples.
- Versatile & Seasonal: Ideal for fall and winter menus, with a swap option to use sweet potatoes for year-round enjoyment.
- Meal Prep Friendly: Roast veggies ahead or freeze leftovers for quick, delicious dinners anytime.
Ingredients
- Butternut Squash (3 cups): Peeled, seeded, and cubed for sweet, tender roasted bites that add autumnal warmth and color.
- Olive Oil (3 tbsp): Used for roasting vegetables and sautéing sausage, providing a light richness and helping caramelization.
- Salt and Pepper: Essential seasonings to enhance natural flavors of squash, Brussels sprouts, sausage, and pasta.
- Brussels Sprouts (12 oz): Trimmed and halved, these green gems caramelize beautifully in the oven offering nutty, slightly crisp texture.
- Bow Tie Pasta (8 oz): Adds a tender, chewy base that soaks up the garlic butter, binding the dish harmoniously.
- Cooked Smoked Sausage (12 oz): Andouille or Cajun sausage sliced for smoky, savory bites that infuse robust flavor throughout.
- Garlic (5 cloves): Minced and sautéed to release fragrant, pungent notes that complement the entire dish.
- Butter (2 tbsp): Creates a luscious, glossy sauce that coats pasta and veggies, enriching every mouthful.
- Smoked Paprika (¼ tsp, optional): Adds a subtle smoky depth and warm color when desired.
- Fresh Thyme: A sprinkle for garnish that lends a fresh, citrusy herb aroma perfect for fall meals.
Instructions
- Preheat the Oven and Roast Butternut Squash
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Set your oven to 400°F (204°C) to reach the ideal roasting temperature. Toss cubed butternut squash with olive oil, salt, and pepper ensuring every piece is lightly coated. Spread in a single layer on a parchment-lined baking sheet to avoid steaming and roast for 15–20 minutes. This process softens the squash and brings out its natural caramelized sweetness.
- Prepare and Roast Brussels Sprouts
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Trim and halve Brussels sprouts, then coat them in olive oil, salt, and pepper. Arrange them on a separate sheet pan or alongside the squash if there’s enough room without overcrowding. Roast for 20–30 minutes until they develop a deep caramelized color and crisp edges, enhancing their nutty flavor while retaining a pleasant bite.
- Cook the Bow Tie Pasta
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Bring a large pot of salted water to a boil and cook bow tie pasta according to package instructions until al dente. Drain thoroughly to prevent excess water from thinning the sauce later. Setting the pasta aside allows you to combine it conveniently with the other cooked components.
- Sear the Sausage in a Skillet
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Heat 1 tablespoon of olive oil over medium heat in a large cast-iron or stainless steel skillet. Add sliced smoked sausage and cook for about 5 minutes on each side until lightly browned. This step intensifies the sausage’s flavor through caramelization and renders some fat, which adds richness to the dish.
- Create the Garlic Butter Sauce
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In the same skillet, reduce heat slightly and add minced garlic, sautéing for 1–2 minutes to release its fragrance without burning. Stir in the butter, allowing it to melt and combine with the garlic for a smooth, flavorful base. Add the cooked pasta and toss well to ensure every strand is coated with the savory sauce.
- Combine Roasted Vegetables, Sausage, and Pasta
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Return roasted butternut squash and Brussels sprouts to the skillet alongside the sausage. Gently toss everything together, taking care not to break the tender roasted squash. Season with additional salt, pepper, and smoked paprika if using. This final step mingles all the textures and flavors creating a unified, autumn-inspired dinner.
- Serve Warm Garnished with Fresh Thyme
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Transfer the finished dish to serving plates or bowls. Sprinkle fresh thyme leaves on top for a pop of color and an herbal brightness that complements the smoky and sweet elements. Enjoy this hearty meal on its own or with sides for a complete festive feast.
- Do not overcrowd the roasting pans; spreading vegetables in a single layer ensures proper caramelization and prevents steaming.
- Using cooked smoked sausage saves time; fresh sausage can be used but requires thorough cooking to an internal safe temperature.
- Pre-cubed butternut squash is a convenient shortcut if you want to reduce preparation time.
- For a gluten-free option, substitute the bow tie pasta with your preferred gluten-free pasta variety without altering cooking steps.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve the texture of roasted vegetables and prevent the sausage from drying out. This dish also freezes well; thaw overnight before reheating.
Serving Suggestions
Pair this autumn dish with a crisp green salad dressed with apple cider vinaigrette for contrast. Warm crusty bread or garlic bread complements the garlic butter sauce and adds a satisfying crunch to the meal.
- Roast vegetables separately if needed to control cooking times and prevent overcrowding.
- For enhanced flavor, add a splash of white wine or lemon juice to the garlic butter sauce before adding pasta.
- Fresh thyme can be substituted with rosemary or sage for a different autumn herb profile.
FAQs
- Can I use a different type of pasta?
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Absolutely! Penne, rigatoni, or farfalle work well in this recipe. Choose your favorite pasta shape to suit your preference.
- Is this dish suitable for meal prepping?
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Yes, it stores well in the fridge and can be reheated, making it perfect for meal prep lunches or dinners.
- Can I make this vegetarian?
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To make it vegetarian, omit the sausage and consider adding cooked chickpeas or your favorite plant-based protein instead.
- How do I prevent the garlic from burning?
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Cook the garlic over medium to medium-low heat just until fragrant (1-2 minutes) and avoid letting it brown or crisp too much, which causes bitterness.
- Can I prepare the roasted vegetables in advance?
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Yes, roast the squash and Brussels sprouts up to 3 days before; store in the fridge and incorporate when assembling the dish.
- What type of sausage is best?
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Smoked Andouille or Cajun sausage adds the most authentic fall flavor, but use any cooked smoked sausage you enjoy.
- What’s the best way to reheat leftovers?
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Reheat gently in a skillet over low heat with a splash of water or broth to keep pasta moist, or microwave with a cover to retain moisture.
Sausage Pasta with Vegetables
Equipment
- 1 oven for roasting vegetables at 400°F
- 1 large skillet cast-iron or stainless steel
- 2 baking sheets for roasting vegetables
- 1 pot for boiling pasta
Ingredients
- 3 cups butternut squash peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 12 oz Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and black pepper to taste
- 8 oz bow tie pasta
- 1 tbsp olive oil
- 12 oz cooked smoked sausage Andouille or Cajun, sliced
- 5 cloves garlic minced
- 2 tbsp butter
- ¼ tsp smoked paprika optional
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 15 to 20 minutes until tender and golden.
- Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast on a separate sheet or alongside squash for 20 to 30 minutes until caramelized.
- Cook bow tie pasta according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and cook about 5 minutes per side until lightly browned. Remove sausage from skillet.
- In the same skillet, add minced garlic and cook 1 to 2 minutes until fragrant. Stir in butter until melted.
- Add cooked pasta to the skillet and toss to coat in the garlic butter sauce.
- Return roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Toss gently to combine and heat through. Season with additional salt, pepper, and smoked paprika if using.
- Serve hot garnished with extra thyme.
Notes
- Roast vegetables up to 3 days ahead for convenience.
- Use pre-cubed squash to save prep time.
- Roast veggies in a single layer for best caramelization.
- Substitute gluten-free pasta for a gluten-free option.
- Store leftovers refrigerated for up to 3 days or freeze.
