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Autumn Pasta with Butternut Squash and Brussels Sprouts

A comforting one-skillet meal featuring sweet roasted butternut squash, caramelized Brussels sprouts, savory Italian sausage, and tender pasta, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sausage
  • 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
Vegetables
  • 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
Toppings
  • 1/2 cup grated Parmesan cheese (plus more for serving) Pecorino Romano is a bolder swap
  • Fresh parsley, chopped (for garnish)

Method
 

Roasting Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Roast the vegetables for 25–30 minutes, stirring once halfway through, until tender and slightly caramelized on the edges.
Cooking Pasta and Sausage
  1. 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.
  2. 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.
  3. Add the minced garlic to the sausage and sauté for about 1 minute until fragrant.
Combining Ingredients
  1. Add the roasted vegetables to the skillet with the sausage and stir to combine.
  2. Toss in the cooked pasta and add the reserved pasta water. Stir and cook for 1–2 minutes so the pasta and ingredients meld.
  3. Remove the skillet from the heat and stir in the grated Parmesan. Taste and adjust salt and pepper.
  4. Serve warm, garnished with fresh parsley and extra Parmesan.

Notes

For 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. Store leftovers in an airtight container for up to 3–4 days.