Amazing Fall Favorite Dish

This butternut squash and sausage pasta dish brings together fall's harvest in one comforting, colorful skillet. The sweet roasted squash pairs perfectly with smoky sausage and caramelized Brussels sprouts, creating a hearty meal that celebrates autumn flavors without hours in the kitchen.

I created this recipe during a particularly chilly October evening when I needed something comforting but didn't want to spend hours cooking. My family now requests it as soon as the first leaves start to change.

Ingredients

• Butternut squash cubes: The natural sweetness caramelizes beautifully in the oven. Choose a firm squash with unblemished skin for the freshest flavor.
• Brussels sprouts: When roasted, they develop a wonderful nutty taste that complements the sweet squash. Look for tight, bright green heads.
• Bow tie pasta: The shape catches sauce and small pieces of vegetables in its crevices. Any short pasta works well.
• Smoked sausage: The smoky flavor infuses the entire dish. Andouille adds a spicy kick, while regular smoked sausage keeps it family friendly.
• Garlic: Fresh cloves provide much better flavor than pre-minced. Choose firm bulbs without any sprouting.
• Butter: Creates a silky sauce that coats the pasta. European-style butter with higher fat content makes for an even richer result.
• Smoked paprika: Adds depth and a subtle smokiness. Spanish varieties offer the most complex flavor.
• Fresh thyme: The earthy, slightly floral notes brighten the dish. Strip leaves right before using.

Step-by-Step Instructions

Roast the butternut squash:

Toss cubes with olive oil, salt and pepper before spreading in a single layer on a parchment-lined baking sheet. The parchment prevents sticking and makes cleanup easier. Roast at 200°C for 15 to 20 minutes until the edges caramelize and the interior becomes tender but not mushy. The caramelization adds incredible flavor complexity.

Prepare Brussels sprouts:

Trim off the woody stem end and cut each sprout in half to maximize the surface area that can caramelize. Toss with olive oil, salt and pepper before roasting at 200°C for 20 to 30 minutes. Look for deeply browned edges and tender centers. This transforms them from bitter to nutty and sweet.

Cook the pasta:

Bring a large pot of well-salted water to a rolling boil before adding the pasta. The water should taste like the sea. Cook until al dente according to package directions, usually 8 to 10 minutes. Reserve about half a cup of starchy pasta water before draining to help bind the sauce later if needed.

Brown the sausage:

Heat olive oil in a large skillet over medium heat. Slice sausage into coins about 1/4 inch thick and arrange in the pan without overcrowding. Let them develop a golden crust before flipping, about 2 to 3 minutes per side. The caramelization adds tremendous flavor. Remove and set aside.

Create the flavor base:

Using the same skillet with all the sausage flavor, cook minced garlic until fragrant but not brown, about 30 seconds. Add butter and allow it to melt, swirling to combine with the garlic and sausage drippings. This creates the foundation of your sauce.

Combine all elements:

Add the cooked pasta to the skillet first, tossing to coat in the garlic butter. Season with salt, pepper, and smoked paprika. Gently fold in the roasted squash, Brussels sprouts, and sausage. The warm pasta will help meld all the flavors together. Scatter fresh thyme leaves throughout and adjust seasoning if needed.

Save

The smoked paprika is my secret ingredient in this dish. I discovered its transformative power years ago when I accidentally used it instead of regular paprika, and now I keep it stocked specifically for recipes like this. My daughter, who normally picks around Brussels sprouts, devours them in this pasta.

Versatile Vegetable Options

This recipe serves as a fantastic template for other seasonal vegetables. In winter, try roasted parsnips and carrots for an earthier flavor profile. Spring calls for asparagus and peas, while summer allows for zucchini and cherry tomatoes. The key is maintaining the ratio of about 6 cups total vegetables to the amounts of pasta and sausage.

Make Ahead Strategies

You can roast the vegetables up to three days in advance and store them in the refrigerator, which makes this a perfect weeknight option. Simply warm them in the skillet with the other ingredients when ready to serve. The entire completed dish keeps well for up to four days refrigerated. Add a splash of broth or water when reheating to refresh the sauce.

Dietary Adaptations

For a gluten free version, substitute your favorite gluten free pasta. Rice or corn based varieties maintain their texture best in this dish. Dairy free diners can replace the butter with additional olive oil or a plant based butter alternative. For a vegetarian adaptation, substitute plant based sausage or add a can of white beans for protein.

Flavor Boosting Finishes

A drizzle of balsamic glaze adds wonderful acidity that brightens the rich flavors. Toasted pine nuts or walnuts contribute welcome crunch and nuttiness. For cheese lovers, a sprinkle of freshly grated Parmesan or crumbled goat cheese just before serving adds creamy richness. Fresh herbs like sage or rosemary can replace thyme for seasonal variations.

Recipe FAQs

→ Can I use other vegetables in this dish?

Absolutely! Sweet potatoes work well in place of butternut squash. You could also add roasted carrots, parsnips, or even kale for different seasonal variations.

→ What's the best type of sausage to use?

Cajun or andouille sausage adds a nice spicy kick that complements the sweet squash, but any smoked sausage works well. Italian sausage (removed from casings) or chicken sausage are great alternatives.

→ Can I make this ahead of time?

Yes! Roast the vegetables and cook the pasta ahead of time. Store separately, then combine with freshly cooked sausage and garlic butter when ready to serve. Add a splash of pasta water to refresh the dish.

→ How can I make this dish vegetarian?

Substitute the sausage with plant-based sausage alternatives or add cannellini beans or chickpeas for protein. Increase the smoked paprika to maintain that smoky flavor.

→ What can I serve with this pasta dish?

This is a hearty one-pot meal, but a simple green salad with vinaigrette makes a perfect accompaniment. For special occasions, serve with crusty garlic bread and a glass of medium-bodied red wine.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to maintain moisture, or microwave on medium power, stirring occasionally.