Autumn Sausage Pasta with Roasted Butternut Squash and Brussels Sprouts Recipe
A hearty and flavorful Autumn Sausage Pasta Squash recipe combining roasted butternut squash and Brussels sprouts with smoky sausage and al dente bow tie pasta, tossed in a garlicky butter sauce with smoked paprika and fresh thyme. Perfect for a comforting fall meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Butternut Squash
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Brussels Sprouts
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta Dish
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (Cajun, andouille, or regular smoked sausage), sliced into coins
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the vegetables.
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- Roast Brussels Sprouts: Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread on another parchment paper-lined baking sheet and roast for 20-30 minutes until crispy and golden brown.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain the pasta, reserving some pasta water for later if needed.
- Brown Sausage: In a large skillet, heat olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove the sausage from the skillet and set aside.
- Make Garlic Butter Sauce: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add butter and let it melt completely.
- Toss Pasta with Sauce: Add the cooked pasta back into the skillet with the garlic butter. Toss well to coat. Season with salt, pepper, and smoked paprika to your taste.
- Combine All Ingredients: Add the roasted butternut squash, roasted Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix everything together until well combined and warmed through. Adjust seasoning as needed.
Notes
- For added creaminess, you can toss in a splash of reserved pasta water when combining the pasta with the garlic butter sauce.
- Use smoked sausage varieties like Cajun or andouille for more depth of flavor, but regular smoked sausage works well too.
- Fresh thyme can be substituted with rosemary or sage for a different herbal note.
- Vegetarian option: omit sausage and add sautéed mushrooms or plant-based sausage.
- Make sure not to overcrowd the baking sheets when roasting veggies to ensure they crisp nicely.
Keywords: Autumn pasta, roasted butternut squash, Brussels sprouts, smoked sausage, fall recipe, garlic butter pasta, seasonal vegetables
