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This filling Fall Skillet with Sausage, Pasta, Brussels Sprouts, and Butternut Squash brings together autumn's best flavors in one pan. The mix of oven-roasted veggies, flavorful sausage, and tender pasta makes a full meal that's both warming and fancy enough for guests.
I came up with this dish when I needed something quick but impressive for friends dropping by during squash season. Everyone grabbed seconds of the vibrant mix, and now it's what I cook whenever I want something a bit special without spending all evening cooking.
- Butternut squash grab one straight from a local stand if you can for the sweetest flavor and firm bite that won't turn mushy
- Brussels sprouts pick ones that feel dense with bright green, tightly packed leaves
- Bow tie pasta these fun shapes grab onto all the tasty garlic butter
- Smoked sausage go for andouille or something with cajun spices for extra kick
- Fresh garlic chop it right before you cook for the strongest aroma
- Butter pick the unsalted kind so you can add just the right amount of salt
- Smoked paprika adds a hint of smokiness that works magic with the roasted veggies
- Fresh thyme brings an earthy touch that pulls everything together
Creating Your Tasty Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
- Get your veggies ready
- Take the skin off the butternut squash and cut it into 1inch chunks so they'll all cook the same. Cut the woody ends off the Brussels sprouts and slice them in half, pulling off any yucky outer leaves. Coat each veggie separately with olive oil, salt and pepper before they go in the oven.
- Get them golden brown
- Put your veggies on parchment paper-lined trays with plenty of room between pieces for browning. Bake at 400°F for around 20 minutes, but check the squash after 15 since it might be done sooner than the sprouts. They're perfect when the edges turn golden and a fork slides in easily.
- Boil your pasta
- While your veggies are in the oven, fill a big pot with water, add a good handful of salt, and bring it to a big bubbling boil. Throw in the bow ties and cook them until they're just tender but still a bit firm, usually between 10-12 minutes. Save a little of the cooking water before you drain them.
- Brown the sausage
- Pour some olive oil into a big pan over medium heat. Cut your sausage into half-inch rounds and cook them until they get nice and brown, about 5 minutes on the first side and 3 minutes after you flip them. Those browned bits are packed with flavor.
- Whip up your sauce
- Using the same pan where you cooked the sausage, toss in your chopped garlic and stir it around until it smells amazing but isn't turning brown, around 2 minutes. Drop in your butter and let it melt completely, swirling it around to mix with the garlic and tasty sausage bits in the pan.
- Mix it all together
- Dump your drained pasta into the garlic butter mix and toss until every piece is coated. Then gently fold in your oven-roasted veggies, cooked sausage, and fresh thyme leaves. Stir everything carefully until it's all covered in the yummy sauce. Taste it and add salt, pepper, and a sprinkle of smoked paprika if needed.
The butternut squash really makes this fall dinner special. I stumbled across its magic a few years back when I got bored with pumpkin dishes. When you roast it, the sweetness gets even better and works so well with the savory sausage. Now my kids start asking for this as soon as the leaves start changing colors.
Keeping Your Leftovers
Pop any extra portions into a sealed container and they'll stay good in the fridge for about 3 days. The flavors actually get even better overnight, so it's great for making ahead. When you warm it up, do it slowly in a pan with a splash of stock or water to bring the sauce back to life. The pasta might soak up some of the liquid while it sits, but it'll still taste great.
Switching Things Up By Season
While this dish is perfect for fall, you can enjoy it all year by changing the veggies. In the cold months, try chunks of sweet potato instead of butternut. When spring rolls around, swap the Brussels sprouts for fresh asparagus. Summer calls for zucchini and yellow squash. The basic cooking method stays the same no matter which seasonal veggies you pick.
What To Serve With It
This autumn dinner looks best in wide, shallow bowls to catch all that tasty sauce. A simple green salad with a tangy dressing works perfectly alongside it. If you're having friends over, pour a glass of Pinot Noir or some crisp hard cider to go with it. A handful of freshly grated Parmesan scattered on top just before eating adds a nice salty finish.
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Getting Started Early
You can get a jumpstart on this meal to make dinner time easier. Roast your veggies and cook your pasta up to a day ahead, keeping them in separate containers in the fridge. Slice the sausage and store it ready to cook. When you're hungry, just warm the veggies in the oven while you cook the sausage and make the garlic butter sauce, then toss it all together for a quick finish.
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Frequently Asked Questions
- → Can I swap out the veggies?
For sure! Try sweet potatoes instead of squash. Other great options include roasted carrots, parsnips, or cauliflower—just tweak roasting times depending on the veggie.
- → What sausage works well here?
Any pre-cooked smoked sausage works great. Andouille offers spice, cajun adds bold flavor, or you can use crumbled Italian sausage for something different. Just cook it until browned first.
- → Can I prep this in advance?
Yes! Roast the veggies and cook the pasta ahead of time, then refrigerate them separately. Bring everything together with freshly cooked sausage and sauce when you're ready. A splash of broth or pasta water during reheating helps freshen it up.
- → Which pasta shapes are a good choice?
Bow tie pasta (farfalle) works well, but you can use penne, rotini, or orecchiette too. Want a twist? Try cheese-stuffed tortellini for a richer version.
- → How do I make this meat-free?
Skip the sausage and add white beans or chickpeas for protein. Smoked paprika adds extra flavor, and roasted mushrooms can give a meaty texture if you like.
- → How do I reheat leftovers?
Use a skillet on medium-low heat with a splash of broth or water to keep it saucy. Cover and stir now and then. Microwaving works too, but skillet reheating keeps the texture better.