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Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
A cozy, hearty fall pasta that brings comfort, color, and bold seasonal flavor to your table.
When the air turns crisp and evenings beg for something warm and satisfying, nothing answers the call quite like a cozy autumn pasta dinner. Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the kind of recipe that feels both rustic and refined — hearty enough to satisfy, yet elegant enough to serve to guests. This dish celebrates fall’s best produce while balancing savory sausage, caramelized vegetables, and tender pasta in a single comforting bowl.
This recipe is designed for real life: simple ingredients, straightforward techniques, and deeply rewarding flavor. It’s the perfect bridge between busy weeknights and relaxed weekend dinners, making it one of those meals you’ll come back to again and again once autumn arrives.
Why This Autumn Sausage Pasta Works So Well
What makes this dish truly special is balance. Each ingredient plays a role:
- Sausage provides rich, savory depth and protein
- Butternut squash adds natural sweetness and creamy texture
- Brussels sprouts bring earthiness and slight bitterness
- Pasta ties everything together, soaking up all those flavors
When roasted and sautéed properly, these elements create layers of flavor that feel complex without being complicated.
A Celebration of Fall Ingredients
Autumn cooking is all about warmth, texture, and contrast. Butternut squash roasts into golden, caramelized cubes with soft centers. Brussels sprouts develop crispy edges and nutty flavor when cooked properly. Sausage releases seasoned oils that coat the pasta, acting almost like a built-in sauce.
This combination reflects the heart of seasonal American fall cuisine — comforting, nourishing, and deeply satisfying.
Ingredients
- 12 oz pasta (penne, rigatoni, or fusilli)
- 12 oz Italian sausage (mild or spicy), sliced or crumbled
- 3 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tsp fresh thyme or sage, chopped
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- Optional garnish: extra Parmesan, fresh herbs
Instructions
- Roast the vegetables
Preheat oven to 425°F (220°C). Toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized. - Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain. - Brown the sausage
In a large skillet over medium heat, add sausage. Cook until browned and fully cooked, breaking it into pieces if using crumbled sausage. Remove and set aside. - Sauté aromatics
In the same skillet, add remaining olive oil. Sauté onion until soft and lightly golden, about 5 minutes. Add garlic and cook 30 seconds until fragrant. - Combine components
Return sausage to the skillet. Add roasted vegetables and cooked pasta. Toss gently. - Create a light sauce
Add reserved pasta water gradually, tossing to coat everything evenly. Stir in herbs and red pepper flakes. - Finish with cheese
Remove from heat and sprinkle Parmesan cheese throughout. Taste and adjust seasoning. - Serve warm
Garnish with extra Parmesan or herbs if desired.
Tips for Best Results
- Roast vegetables at high heat for caramelization
- Don’t overcook pasta — it should stay slightly firm
- Use quality sausage for maximum flavor
- Pasta water is essential for silkiness without cream
Variations & Substitutions
- Vegetarian: Use plant-based sausage or mushrooms
- Gluten-free: Substitute gluten-free pasta
- Extra creamy: Add a splash of cream or ricotta
- Nutty finish: Toss with toasted walnuts or pecans
Serving Suggestions
Serve with crusty bread, a simple arugula salad, or a glass of dry white wine. This dish works beautifully as a main course and reheats well for leftovers.
Why This Is the Perfect Cozy Autumn Dinner
This recipe captures the essence of fall: warmth, color, and comfort. It’s filling without being heavy, flavorful without being fussy, and flexible enough for weeknights or gatherings. Once you make it, it’s bound to become a seasonal staple.
Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
A cozy fall pasta dinner with savory sausage, roasted vegetables, and tender pasta.
Ingredients
Equipment
Method
- Roast butternut squash and Brussels sprouts at 425°F until caramelized.
- Cook pasta in salted water until al dente. Reserve pasta water.
- Brown sausage in a skillet and set aside.
- Sauté onion and garlic in the same skillet.
- Combine sausage, roasted vegetables, and pasta.
- Add pasta water and seasonings, then toss well.
- Finish with Parmesan cheese and serve warm.
Notes
Use fresh herbs for best autumn flavor.
