There is something magical about the smell of roasting squash on a crisp fall evening. When the air turns chilly, you need a meal that feels like a warm hug. This Autumn Sausage Pasta brings all those cozy harvest flavors right to your kitchen table.
It is the perfect balance of sweet, savory, and salty. You get caramelized squash, crispy sprouts, and juicy smoked sausage in every bite. This recipe delivers a restaurant-quality meal without any of the stress. Your family will be asking for seconds before the first bowl is even finished.
Why You’ll Love This Recipe
This dish is a total winner because it uses simple seasonal ingredients. Roasting the vegetables brings out a natural sweetness that kids actually enjoy. It is a fantastic way to get more greens onto the dinner plate. You will love how the house smells while the squash caramelizes in the oven.
It is incredibly budget-friendly and uses mostly pantry staples you already have. Smoked sausage is an affordable protein that adds tons of smoky depth. This meal is perfect for busy fall weeknights when you want something special. You get a hearty, balanced dinner in under an hour.
Simple Cooking Steps
Making this Autumn Sausage Pasta is very straightforward and beginner-friendly. Most of the magic happens on a single sheet pan in the oven. While the vegetables roast, you simply boil the pasta and sear the sausage. Even if you are new to cooking, you can master this easily.
The secret is the garlic-sage butter sauce that ties everything together. It creates a glossy coating that makes every ingredient shine. Using a little bit of pasta water is the pro trick for success. It creates a silky texture that feels light yet indulgent.
Ingredients You’ll Need
This recipe relies on fresh, seasonal produce at its absolute best right now.
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces smoked sausage (andouille or kielbasa), sliced into 1/4-inch coins
- 8 ounces bow tie (farfalle) or rigatoni pasta
- 3 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper on the prepared baking sheet.
- Spread vegetables in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the squash is tender and the sprouts are charred at the edges.
- While vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large high-sided skillet or cast-iron pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sausage coins and sear for 3 to 4 minutes per side until deeply browned. Remove sausage from the pan and set aside.
- Reduce skillet heat to medium. Add the butter to the rendered sausage fat. Once melted and bubbling, add the minced garlic, sage, and thyme. Sauté for 1 to 2 minutes until the garlic is fragrant and the butter begins to slightly brown.
- Add the drained pasta and seared sausage back into the skillet. Sprinkle with smoked paprika and red pepper flakes.
- Incorporate the roasted butternut squash and Brussels sprouts into the skillet. Gently toss everything together.
- Add the grated Parmigiano-Reggiano and 1/4 cup of the reserved pasta water. Stir continuously for 1 minute until a light, glossy sauce coats the ingredients. Add more pasta water if the mixture appears too dry.
- Season with additional salt and pepper to taste and serve immediately with extra cheese.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls for a comforting presentation. The vibrant orange squash and green sprouts look beautiful on the table. You can add an extra sprinkle of cheese right before serving. A glass of chilled apple cider pairs perfectly with these fall flavors.
If you want a full feast, serve it with a crusty baguette. It is great for cozy nights in with your favorite person. You can also pack leftovers into containers for easy weekday lunches. It tastes just as good the next day after the flavors meld.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3 days. This Autumn Sausage Pasta stays fresh and flavorful when kept cold. To reheat, simply use a microwave or a skillet over low heat. If it looks dry, add a splash of water or broth.
I do not recommend freezing this dish as the sprouts can get mushy. It is best enjoyed fresh or within a few days of cooking. For a make-ahead tip, roast the vegetables the night before. This cuts your dinner prep time in half on busy nights.
Tips for Best Results
- Do not skip reserving the pasta water for the silkiest sauce.
- Spread the vegetables out so they roast instead of steaming on the pan.
- Use a cast-iron skillet to get the best sear on the sausage.
- Swap the butternut squash for sweet potatoes if you prefer a different texture.
- Add a handful of fresh kale at the end for extra color.
- For Thanksgiving, double the batch to feed a larger crowd easily.
- Make sure to use fresh sage rather than dried for the best aroma.
- Cut the squash into even cubes so they cook at the same rate.
Ways to Switch It Up
- Make it vegetarian by using plant-based sausage or extra roasted pecans.
- Swap the bow tie pasta for gluten-free noodles to fit dietary needs.
- In summer, swap butternut squash for zucchini and fresh cherry tomatoes.
- Use maple syrup instead of honey for a deeper, woody sweetness.
- Add a squeeze of fresh lemon juice at the end for brightness.
Common Questions
Can I use frozen butternut squash?
Yes, you can use frozen squash to save time on peeling. Just be sure to roast it slightly longer to get those crispy edges. It will still taste delicious in the final pasta dish.
What kind of sausage works best?
Smoked kielbasa or andouille sausage both work perfectly for this recipe. If you like a bit of heat, go with the andouille. For a milder family-friendly version, choose a classic smoked turkey sausage.
How do I know when the vegetables are done?
The squash should be fork-tender and golden brown on the bottom. The Brussels sprouts should have dark, charred outer leaves that look crispy. This charring adds a wonderful smoky flavor to the whole meal.
I hope this cozy Autumn Sausage Pasta brings a little extra warmth to your kitchen. It is the perfect way to celebrate the harvest season with the people you love. Happy cooking!
— Lidia
Ultimate Autumn Sausage Pasta with Brussels Sprouts and Butternut Squash
Ingredients
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces smoked sausage (andouille or kielbasa), sliced into 1/4-inch coins
- 8 ounces bow tie (farfalle) or rigatoni pasta
- 3 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
- 5 cloves garlic , minced
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1/2 cup Parmigiano -Reggiano, freshly grated
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper on the prepared baking sheet.
- Spread vegetables in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the squash is tender and the sprouts are charred at the edges.
- While vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large high-sided skillet or cast-iron pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sausage coins and sear for 3 to 4 minutes per side until deeply browned. Remove sausage from the pan and set aside.
- Reduce skillet heat to medium. Add the butter to the rendered sausage fat. Once melted and bubbling, add the minced garlic, sage, and thyme. Sauté for 1 to 2 minutes until the garlic is fragrant and the butter begins to slightly brown.
- Add the drained pasta and seared sausage back into the skillet. Sprinkle with smoked paprika and red pepper flakes.
- Incorporate the roasted butternut squash and Brussels sprouts into the skillet. Gently toss everything together.
- Add the grated Parmigiano-Reggiano and 1/4 cup of the reserved pasta water. Stir continuously for 1 minute until a light, glossy sauce coats the ingredients. Add more pasta water if the mixture appears too dry.
- Season with additional salt and pepper to taste and serve immediately with extra cheese.
