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Autumn Sausage and Pasta Skillet

A hearty one-pan meal featuring Italian sausage, roasted butternut squash, Brussels sprouts, and pasta in a savory pan sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, Autumn
Calories: 580

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage casings removed
  • 1 lb butternut squash peeled and cubed
  • 0.5 lb Brussels sprouts trimmed and halved
  • 8 oz short pasta like rigatoni or penne
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tbsp fresh sage chopped
  • 0.5 cup Parmesan cheese grated, plus more for serving
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 pinch red pepper flakes optional

Equipment

  • Large Oven-Safe Skillet (12-inch)
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Preheat oven to 400°F (200°C). Prep all vegetables: cube squash, halve sprouts, dice onion, mince garlic, chop sage.
  2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add sausage, break it up, and cook until browned (6-8 mins). Remove sausage and set aside.
  3. To the skillet with drippings, add 1 tbsp olive oil, squash, and Brussels sprouts. Season with salt and pepper. Sauté for 4-5 mins, then transfer skillet to oven. Roast for 15-20 mins until tender.
  4. Carefully remove skillet from oven. On the stovetop over medium heat, add onion and cook for 3-4 mins until soft. Add garlic and sage, cook 1 min until fragrant.
  5. Pour in chicken broth, scraping the bottom of the pan. Bring to a simmer. Add the uncooked pasta and reserved sausage, stirring to combine.
  6. Return skillet to the oven and bake, uncovered, for 15-18 mins, or until pasta is cooked and most liquid is absorbed.
  7. Remove from oven. Stir in Parmesan cheese until melted and creamy. Season to taste with salt, pepper, and optional red pepper flakes.
  8. Serve immediately, garnished with extra Parmesan.

Notes

For a vegetarian version, omit sausage and use 2 tbsp olive oil. Add a can of drained chickpeas with the pasta. The skillet handle will be very hot; always use an oven mitt.