Are you looking for the ultimate cozy autumn skillet dinner? A meal that is so packed with the incredible sweet, savory, and smoky flavors of the season, it will become an instant family favorite? This amazing, from-scratch-tasting Autumn Sausage Pasta with butternut squash and Brussels sprouts is that perfect meal. We’re talking savory smoked sausage, sweet, caramelized butternut squash, and earthy, crispy Brussels sprouts, all tossed with tender bow tie pasta in a simple, luscious garlic-butter sauce.
This isn’t just another pasta recipe; it’s your new go-to for a quick, easy, and stunningly delicious one-pan (mostly!) dinner. We’ll show you the simple but crucial secrets to perfectly roasting your fall vegetables to bring out their best flavor, and how to bring everything together for a restaurant-quality meal. This is the kind of satisfying, stick-to-your-ribs dish that will make any crisp autumn evening feel special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Autumn Skillet
What makes this Autumn Sausage Pasta so spectacularly delicious is its incredible combination of seasonal flavors and its wonderful variety of textures. This recipe is a masterpiece of classic, cozy flavors. The heart of the dish is a fantastic trio of autumnal ingredients: savory and smoky cooked sausage, sweet and creamy butternut squash, and earthy, slightly bitter Brussels sprouts. The secret to the incredible, deep flavor is roasting the vegetables, which caramelizes their natural sugars and makes them wonderfully tender. Everything is then tossed together with tender bow tie pasta in a simple, yet elegant pan sauce made from the sausage drippings, garlic, and butter.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Flavors of Fall: The Essential Ingredients
This iconic dish uses a handful of fresh, seasonal ingredients and smart shortcuts to create its signature comforting and savory flavor.
- The Roasted Vegetables (The Secret to Flavor!):
- Butternut Squash & Brussels Sprouts: This is a classic and unbeatable fall combination. The secret to the absolute best, most intense flavor is to roast the vegetables on a sheet pan in a hot oven. This simple step is the key that goes beyond just sautéing them; it deeply caramelizes their natural sugars, makes them wonderfully tender on the inside, and gives them beautiful, crispy, and browned edges.
- The Sausage:
- Pre-cooked Smoked Sausage: Using a package of your favorite brand of fully-cooked smoked sausage is a fantastic shortcut that makes this a super-fast and easy meal. It’s a flavorful protein that just needs a quick sear in the pan to become beautifully browned and delicious. A savory Cajun-style andouille, a Polish kielbasa, or even a sweet chicken apple sausage are all fantastic choices.
- The Simple Pan Sauce:
- This dish doesn’t need a heavy cream sauce! A beautiful, light, and glossy sauce is created from the rendered fat from the sausage, a little bit of butter, and fresh garlic. The final, brilliant trick is to add a splash of your reserved, starchy pasta water, which is the “liquid gold” that helps to emulsify the fats and create a luscious sauce that clings to every noodle.
Step-by-Step to the Best Autumn Pasta
This elegant meal comes together in a few simple, parallel stages.
Step 1: Roast the Autumn Vegetables
Step 1: First, preheat your oven to 400°F (200°C).
Step 2: On a large, parchment paper-lined baking sheet, toss your 3 cups of cubed butternut squash with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Spread the squash in a single, even layer.
Step 3: On a separate, large, parchment paper-lined baking sheet, toss your 340g of halved Brussels sprouts with 2 tablespoons of olive oil and a generous pinch of salt and pepper. Spread them in a single, even layer.
Pro Tip: The number one secret to crispy, not soggy, roasted Brussels sprouts is to not overcrowd the pan! Giving them plenty of space is the key that allows them to roast and get crispy, rather than just steaming.
Step 4: Roast both trays of vegetables for 20 to 30 minutes, until the butternut squash is fork-tender and the Brussels sprouts are tender and have beautiful, crispy, browned edges.
Part 2: Cook the Pasta and Sausage
Step 1: While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Cook your 225g of bow tie pasta according to the package directions until it is al dente. Pro Tip: Just before you drain the pasta, be sure to reserve at least 1 cup of the starchy, salty pasta water. This is a crucial ingredient for your sauce! Step 2: In a large skillet, heat 1 tablespoon of olive oil over a medium heat. Add your 340g of sliced sausage and cook until it is nicely browned on both sides. Remove the cooked sausage from the pan and set it aside. Do not wipe out the skillet!
Part 3: Bring It All Together
Step 1: In the same skillet with all the delicious, rendered sausage drippings, add your 5 cloves of minced garlic and cook for about 1 minute, until it is very fragrant. Step 2: Add the 2 tablespoons of butter and let it melt. Add your cooked pasta to the skillet and toss it to coat in the garlic butter. Season with the 1/4 teaspoon of smoked paprika and a pinch of salt and pepper. Step 3: Add your roasted butternut squash, your roasted Brussels sprouts, the cooked sausage, and the fresh thyme leaves to the skillet. Step 4 (The Secret to a Creamy Sauce!): Add about 1/4 to 1/2 cup of your reserved, hot starchy pasta water to the skillet and gently mix to combine everything. The starchy water will help to create a beautiful, light, and glossy sauce that coats everything. Give the dish a final taste and adjust the seasoning with any more salt and pepper if needed. Serve immediately.
Sausage and Butternut Squash Pasta (Easy Recipe!)
A hearty, autumn-themed pasta dish that combines several classic fall ingredients. This recipe features roasted butternut squash and roasted Brussels sprouts, which are tossed with cooked bow tie pasta and browned, smoked sausage. The entire dish is brought together in a large skillet with a simple garlic butter sauce, seasoned with smoked paprika and fresh thyme, creating a perfect comfort food meal for a cool evening.
Ingredients
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 340 g (about 3 cups) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 225 g (about 8 ounces) bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (e.g., andouille), sliced into coins
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C).
- On two separate parchment-lined baking sheets, toss the cubed butternut squash with 1 tablespoon of olive oil and the halved Brussels sprouts with 2 tablespoons of olive oil. Season both with salt and pepper.
- Roast the butternut squash for 15-20 minutes and the Brussels sprouts for 20-30 minutes, until both are tender and caramelized.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Reserve some of the pasta water before draining.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove the sausage and set it aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and melt it.
- Add the cooked pasta to the skillet and toss to coat in the garlic butter. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, roasted Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything.
- (Final step inferred as it was missing from the article) Stir in a splash of the reserved pasta water to create a light sauce that coats all the ingredients. Adjust seasoning as needed and serve warm.
Notes
- Note: The final step of adding pasta water to create a sauce was not provided in the original article and has been inferred from the instruction to reserve pasta water.
- Roasting the butternut squash and Brussels sprouts separately is a key step that develops a deep, caramelized flavor that you wouldn’t get from boiling or sautéing alone.
- Using pre-cooked smoked sausage is a convenient time-saving shortcut for this recipe.
What to Serve With Your Autumn Pasta
This beautiful and rich dish is a fantastic, all-in-one meal that has your protein, your starch, and your vegetables all in one skillet! If you’d like to round it out, here are a few simple suggestions:
- Crusty Bread: A side of warm, crusty garlic bread is an absolute must-have for sopping up every last drop of that delicious, savory garlic-butter sauce.
- A Simple Green Salad: A crisp arugula or a mixed green salad, especially one with a bright and zesty apple cider vinaigrette, is the perfect, fresh counterpoint to the rich, savory pasta.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing all your components in advance. The vegetables can be roasted, the sausage can be cooked, and the pasta can be boiled. Store everything in separate, airtight containers in the refrigerator. Then, the final, 5-minute assembly is all that’s left to do!
- Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a skillet on the stovetop over a low heat. Because the pasta will have absorbed much of the sauce as it sits, you will need to add a generous splash of broth or water to loosen the sauce and bring back its original, glossy consistency.
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Creative Recipe Variations
- Make it a Vegetarian Pasta: For a delicious and hearty vegetarian version, you can simply omit the sausage and add one 15-ounce can of drained and rinsed chickpeas or cannellini beans to the skillet along with the roasted vegetables.
- Add a Cheesy Finish: For an even richer and more decadent sauce, you can stir in about 1/2 cup of freshly grated Parmesan or Pecorino cheese at the very end of the cooking time, along with the pasta water.
- Add Some Leafy Greens: For a beautiful pop of color and some extra nutrients, you can add a few large handfuls of fresh baby spinach or chopped kale to the skillet at the very end and let it wilt into the hot pasta.
Enjoy The Ultimate Cozy Autumn Skillet!
You’ve just created a truly special dish that is a perfect harmony of wholesome, seasonal ingredients and delicious, satisfying flavors. This classic Autumn Sausage Pasta is a testament to the power of a simple, from-scratch-tasting meal to be both incredibly fast and wonderfully comforting. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for cozy dinners.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to crispy, not soggy, roasted Brussels sprouts?
The two most important secrets are to use a very hot oven and to not overcrowd your pan. By spreading your Brussels sprouts out in a single, even layer on your baking sheet, you are giving them plenty of space to make direct contact with the hot surface of the pan. This is the key that allows them to roast and get beautiful, deep golden-brown, and crispy edges, rather than just steaming in their own liquid and becoming soft and mushy.
Q2: Can I make this dish ahead of time for a dinner party?
Yes, this is a fantastic make-ahead meal! The best method is to prepare all your individual components (roast the vegetables, cook the sausage, and boil the pasta) and store them in separate containers in the refrigerator. Then, when your guests arrive, the final assembly in the skillet will take just a few minutes, and you can serve a fresh, hot meal.
Q3: Can I use a different kind of sausage?
Of course! A spicy Italian sausage would be fantastic in this recipe if you enjoy a bit of heat. A classic Polish kielbasa or even a sweet chicken apple sausage would also be delicious and complementary to the fall flavors.
Q4: Can I use a different kind of pasta shape?
Yes! While the bow ties are a fun and classic choice, this delicious and hearty dish is also absolutely fantastic with other sturdy, medium pasta shapes, like penne, rotini, or orecchiette.
Q5: Can I make this recipe in an air fryer?
Yes, an air fryer would be a fantastic way to cook both the vegetables and the sausage! For the vegetables, air fry them at 400°F for about 15-20 minutes, shaking the basket a few times. For the sausage, air fry it at 390°F for about 8-10 minutes, until it is browned and cooked through.