Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
I remember the first time I roasted butternut squash and Brussels sprouts together — the edges caramelized into little sweet-nutty bites that turned a simple weeknight pasta into something cozy and celebratory. This autumn dinner pairs that roasted goodness with crumbled Italian sausage, tender pasta, garlic, and Parmesan for a filling one-skillet meal that’s perfect for busy nights, casual dinner guests, or a hands-off fall weekend supper. If you’re the sort of cook who likes hearty vegetable-first dishes and simple pantry-friendly techniques, this recipe will quickly become a go-to. If you enjoy other squash-forward dishes, you might also like this butternut squash and spinach lasagna for a different take.
Why you’ll love this dish
This recipe hits so many seasonal notes at once: sweet roasted squash, slightly bitter but caramelized Brussels sprouts, savory sausage, and a comforting pasta base. It’s great because it:
- Uses one pan for the main components (roasted veg) and a single skillet to finish — minimal cleanup.
- Balances flavors and textures: crunchy edges on the sprouts, soft squash, and the chew of pasta.
- Is flexible — swap proteins, switch pasta shapes, or make it vegetarian easily.
- Works for weeknights, casual dinner parties, or as a simple holiday side-ish main.
“A perfect autumn weeknight go-to — sweet squash and crisp Brussels sprouts with sausage and pasta. My whole family asked for seconds.” — a dinner-table review
Step-by-step overview
You’ll roast the vegetables until they’re golden, cook the pasta and reserve some starchy water, brown the sausage, then combine everything in a skillet and finish with Parmesan and parsley. The pasta water loosens the mixture into a silky coating so you don’t need a separate sauce. Plan for about 35–45 minutes total, most of which is oven time that doesn’t need hands-on attention.
What you’ll need
- 12 ounces pasta (penne or fusilli work well) — swap for gluten-free if needed
- 1 pound Italian sausage (mild or spicy, casings removed) — turkey or chicken sausage are fine substitutions
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil (2 tbsp for roasting, 1 tbsp for skillet)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 teaspoon fresh chopped rosemary)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (plus more for serving) — Pecorino Romano is a bolder swap
- Fresh parsley, chopped (for garnish)
Notes: If you want more brightness, add a squeeze of lemon or a splash of balsamic when you finish. For a creamier finish, stir in 2 tablespoons of butter or 1/4 cup cream at the end.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts on a large baking sheet with 2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer.
- Roast the vegetables for 25–30 minutes, stirring once halfway through, until tender and slightly caramelized on the edges.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage, break it up with a wooden spoon, and cook 7–10 minutes until nicely browned and cooked through.
- Add the minced garlic to the sausage and sauté for about 1 minute until fragrant (don’t let it burn).
- Add the roasted vegetables to the skillet with the sausage and stir to combine.
- Toss in the cooked pasta and add the reserved pasta water. Stir and cook for 1–2 minutes so the pasta and ingredients meld.
- Remove the skillet from the heat and stir in the grated Parmesan. Taste and adjust salt and pepper.
- Serve warm, garnished with fresh parsley and extra Parmesan.
Best ways to enjoy it
- Plate it simply in shallow bowls so the caramelized veg stays visible.
- Serve alongside a crisp green salad dressed with lemon vinaigrette or a tangy slaw to cut the richness. For an easy, comforting combo, try pairing this with a simple one-pot protein like slow cooker chicken with marinara and mozzarella for nights when you want both a pasta main and an extra meaty option.
- Drink pairing: light to medium-bodied red wines (Chianti, Zinfandel) or a full-bodied white like Chardonnay. For non-alcoholic pairings, sparkling water with lemon brightens the plate.
- To make it portable for potlucks, keep the Parmesan and parsley separate until serving to prevent sogginess.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool completely before sealing.
- Reheat: Best reheated gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwave works for convenience but stir halfway through to reheat evenly.
- Freeze: You can freeze portions for up to 2 months, but texture of roasted vegetables may soften. Thaw overnight in the fridge and reheat in a skillet, adding a splash of pasta water.
- Food safety: Reheat leftovers to an internal temperature of 165°F (74°C). Do not refreeze once fully thawed.
Pro chef tips
- Don’t overcrowd the baking sheet. Give the squash and Brussels sprouts space so they brown instead of steam. Use two sheets if necessary.
- Cut pieces uniformly — 1-inch cubes of squash and halved sprouts cook at roughly the same rate.
- Use the reserved pasta water: its starch helps the shredded Parmesan cling and creates a silky coating without cream.
- Brown the sausage well for deeper flavor. If using pre-cooked or smoky sausage, reduce browning time.
- For extra crunch, toast pepitas or chopped walnuts and scatter them on top before serving. For a hearty winter swap, consider switching the sausage for beef-based recipes such as hearty crockpot beef and barley soup when you want a stew-like alternative.
Creative twists
- Vegetarian: Replace sausage with roasted chickpeas or crumbled tempeh and add a pinch of smoked paprika or fennel seeds to mimic the sausage’s depth.
- Grain swap: Use farro, barley, or a short-grain risotto-style rice instead of pasta for a nutty texture.
- Spice it up: Add red pepper flakes with the garlic or use spicy Italian sausage for heat.
- One-pan sheet-pan version: Roast the sausage links alongside the vegetables, then slice and combine with cooked pasta when everything’s done; finish with Parmesan.
- Finish with acid: A squeeze of lemon or a drizzle of good-quality balsamic right before serving lifts the flavors.
Your questions answered
Q: Can I make this ahead for a dinner party?
A: Yes. Roast the vegetables and cook the pasta up to a day in advance. Store separately in the fridge. Reheat the sausage and vegetables in a skillet, add the pasta with a splash of reserved pasta water, then finish with Parmesan just before serving.
Q: Is there a gluten-free or dairy-free version?
A: Use certified gluten-free pasta to keep this gluten-free. For dairy-free, omit the Parmesan and finish with a drizzle of extra virgin olive oil and a handful of toasted breadcrumbs or nutritional yeast for a savory note.
Q: How can I tell when the sausage is fully cooked?
A: Cut a piece open — it should be no longer pink inside and register 160°F (71°C) if pork sausage, or according to the package if it’s poultry. Browning on the outside improves flavor, but internal doneness matters for safety.
Q: Can I roast the vegetables longer for more caramelization?
A: Yes — 30–35 minutes will deepen caramelization. Watch closely so the squash doesn’t turn to mush; flip halfway through for even browning.
Conclusion
This autumn pasta is seasonal, forgiving, and full of comforting contrast — sweet roasted butternut, nutty Brussels sprouts, and savory sausage all tied together with Parmesan and pasta water. If you want more ideas or a slightly different method, check this related Autumn Dinner with Sausage, Pasta, Brussels Sprouts and Butternut … for a similar sausage-and-veggies pasta approach, or see a hands-off sheet-pan version at Sheet Pan Dinner with Sausage, Butternut Squash and Brussels … for inspiration on one-pan roasting techniques. Give it a try this week — it’s the kind of autumn dinner that’s both simple and memorable.
Autumn Pasta with Butternut Squash and Brussels Sprouts
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts on a large baking sheet with 2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer.
- Roast the vegetables for 25–30 minutes, stirring once halfway through, until tender and slightly caramelized on the edges.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage, break it up with a wooden spoon, and cook 7–10 minutes until nicely browned and cooked through.
- Add the minced garlic to the sausage and sauté for about 1 minute until fragrant.
- Add the roasted vegetables to the skillet with the sausage and stir to combine.
- Toss in the cooked pasta and add the reserved pasta water. Stir and cook for 1–2 minutes so the pasta and ingredients meld.
- Remove the skillet from the heat and stir in the grated Parmesan. Taste and adjust salt and pepper.
- Serve warm, garnished with fresh parsley and extra Parmesan.
