Introduction

This Autumn Sausage Pasta with Butternut Squash and Brussels Sprouts is a comforting, flavorful dish perfect for chilly evenings. Roasted vegetables combine with smoky sausage and tender pasta for a satisfying meal that celebrates fall flavors.

The dish shows a close-up of cooked bowtie pasta mixed with sliced sausage, chopped roasted butternut squash, and roasted Brussels sprouts. The bowtie pasta is pale yellow and soft, spread evenly across the plate. The sausage pieces are round, pinkish-brown and scattered on top. Bright orange butternut squash cubes and green roasted Brussels sprouts with browned edges are layered throughout, creating a colorful mix. The dish is lightly sprinkled with dried herbs and black pepper, all served in a white plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups butternut squash, peeled, seeded, cubed
1 tablespoon olive oil (for squash)
Salt and pepper to taste (for squash)
340 g Brussels sprouts, trimmed and halved
2 tablespoons olive oil (for Brussels sprouts)
Salt and pepper to taste (for Brussels sprouts)
225 g bow tie pasta
1 tablespoon olive oil (for cooking sausage)
340 g cooked smoked sausage (Cajun, andouille, or regular smoked sausage)
5 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste (for pasta mix)
¼ teaspoon smoked paprika
Fresh thyme leaves

Instructions

Step 1: Preheat oven to 200°C. Toss cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a parchment paper-lined baking sheet and roast for 15-20 minutes.
Step 2: Trim and halve Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and pepper. Spread on another parchment-lined baking sheet and roast at 200°C for 20-30 minutes until tender and slightly caramelized.
Step 3: Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente. Drain, reserving a little pasta water in case you want to loosen the sauce later.
Step 4: Heat 1 tablespoon olive oil in a large skillet over medium heat. Slice the cooked smoked sausage into coins and cook until browned on both sides. Remove sausage from the skillet and set aside.
Step 5: In the same skillet, cook minced garlic until fragrant, about 1 minute. Add butter and allow it to melt, then add the cooked pasta and toss to coat evenly. Season with salt, pepper, and smoked paprika.
Step 6: Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme leaves to the skillet. Gently mix to combine all ingredients. Adjust seasoning as needed and serve warm.

Tips & Variations

For extra creaminess, stir in a splash of reserved pasta water or a handful of grated Parmesan before serving.
Swap smoked sausage with turkey sausage or even plant-based sausage for a lighter or vegetarian option.
Add a pinch of red pepper flakes for a spicy kick.
Fresh sage or rosemary can be used instead of thyme for a different herb flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth if it feels dry.

How to Serve

The dish shows a close-up of cooked pasta shaped like small bows, mixed with sliced brown sausages, green Brussels sprouts, and small cubes of orange butternut squash. The ingredients are well mixed, with the sausages and vegetables evenly spread on top of the pasta. The pasta has a soft texture and pale yellow color, while the sausages have a crispy browned surface. The Brussels sprouts are roasted, showing some charred spots, and the butternut squash adds a bright pop of orange. The whole dish sits on a white plate on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni, or fusilli works well in this recipe. Just adjust cooking times according to package instructions.

Can I prepare the roasted vegetables in advance?

Absolutely. Roast the butternut squash and Brussels sprouts a day ahead and store them in the refrigerator. Reheat gently before combining with the pasta and sausage.