Autumn Sausage Pasta with Roasted Butternut Squash and Brussels Sprouts Recipe
A cozy and hearty autumn-inspired pasta dish featuring roasted butternut squash, crispy Brussels sprouts, and flavorful smoked sausage, tossed with bow tie pasta and fragrant garlic butter. This 25-minute fall favorite is perfect for enjoying seasonal vegetables with a delicious smoky twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta and Sausage
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (such as Cajun, andouille, or regular smoked sausage)
Sauce and Seasoning
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 200°C (392°F). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender and caramelized.
- Roast Brussels Sprouts: Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread out in a single layer on another parchment-lined baking sheet and roast in the oven at 200°C for 20-30 minutes until golden and crispy on the edges.
- Cook Pasta: Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to the package instructions until al dente. Drain the pasta, reserving some pasta water for later if needed.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Slice the cooked smoked sausage into coins and add them to the skillet. Cook until browned on both sides, then remove the sausage and set aside.
- Sauté Garlic and Butter: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add butter and allow it to melt, creating a fragrant garlic butter sauce.
- Toss Pasta in Garlic Butter: Add the cooked pasta back into the skillet and toss well to coat with the garlic butter. Season with salt, pepper, and smoked paprika to taste.
- Combine All Ingredients: Add the roasted butternut squash, roasted Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix everything together, ensuring even distribution. Taste and adjust seasoning as needed.
Notes
- For extra creaminess, add a splash of reserved pasta water while tossing to loosen the sauce.
- You can substitute smoked sausage with your preferred type of cooked sausage.
- Fresh thyme can be omitted or replaced with fresh rosemary or sage for a different flavor.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: autumn pasta, butternut squash pasta, sausage pasta, fall recipes, roasted Brussels sprouts, smoked sausage, easy weeknight dinner
