Celebrate cozy fall flavors with this Autumn Dinner featuring roasted butternut squash, Brussels sprouts, bow tie pasta, and smoky sausage! This colorful, hearty dish is full of flavor and simple to make. Roasting the vegetables brings out their natural sweetness, while the garlic butter sauce ties everything together perfectly. It’s ideal for weeknight dinners, holiday meals, or even meal prep for the week ahead.
Why You’ll Love This Recipe:
- All-in-One Meal: Protein, vegetables, fiber, carbs, and pasta all in one skillet.
- Simple Ingredients: Just four main ingredients—smoked sausage, roasted Brussels sprouts, roasted butternut squash, and bow tie pasta—plus pantry staples like butter, garlic, and olive oil.
- Versatile: Perfect for Fall and Winter, and you can swap butternut squash for sweet potatoes year-round.
- Meal Prep Friendly: Make ahead or freeze for an easy weeknight dinner.
Ingredients:
Roasted Butternut Squash:
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
Roasted Brussels Sprouts:
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
Pasta:
- 8 oz bow tie pasta
Sausage & Garlic Butter Sauce:
- 1 tbsp olive oil
- 12 oz cooked smoked sausage (Andouille or Cajun), sliced
- 5 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
- Fresh thyme, for garnish
Instructions:
1. Roast the Vegetables:
- Preheat oven to 400°F.
- Toss butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet without overcrowding. Roast 15–20 minutes, until tender and lightly golden.
- Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a separate sheet (or alongside squash if there’s space) for 20–30 minutes until caramelized.
2. Cook Pasta:
- Boil pasta according to package directions. Drain and set aside.
3. Cook Sausage:
- Heat 1 tbsp olive oil in a large cast-iron or stainless steel skillet. Add sliced sausage and cook 5 minutes per side until lightly browned. Remove from skillet.
4. Make Garlic Butter Sauce:
- In the same skillet, add garlic and cook 1–2 minutes until fragrant. Stir in butter. Add cooked pasta and toss to coat with the sauce.
5. Combine Everything:
- Add roasted butternut squash, roasted Brussels sprouts, sausage, and fresh thyme to the skillet. Toss gently to combine. Adjust seasoning with salt, pepper, and smoked paprika if desired.
6. Serve:
- Serve hot, garnished with extra thyme. Enjoy as a complete meal or pair with a simple Fall salad or warm bread.
Tips for Success:
- Prep Ahead: Roast vegetables up to 3 days in advance to save time.
- Use Pre-Cubed Squash: Saves peeling and chopping time.
- Don’t Overcrowd: Spread veggies in a single layer for perfect caramelization.
- Gluten-Free Option: Swap bow tie pasta for your favorite gluten-free pasta.
Storage & Reheating:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months.
- Reheat: Microwave individual portions for 1–2 minutes, or reheat in a skillet with a splash of olive oil over medium heat for 5 minutes.
This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the perfect way to enjoy seasonal produce and cozy, comforting flavors. It’s simple, colorful, and full of fall goodness—ideal for family dinners, meal prep, or holiday gatherings.