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Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

A cozy, hearty fall pasta dinner packed with roasted squash, caramelized Brussels sprouts, savory sausage, and tender pasta.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American, Autumn
Calories: 520

Ingredients
  

Main Ingredients
  • 12 oz pasta short pasta like rigatoni or penne
  • 1 lb butternut squash peeled and cubed
  • 2 cups Brussels sprouts trimmed and halved
  • 1 lb Italian sausage casings removed
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp thyme or rosemary dried
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 0.5 cup pasta water reserved
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss butternut squash with olive oil, salt, pepper, and smoked paprika. Roast 20–25 minutes.
  3. Sear Brussels sprouts cut-side down until golden and caramelized.
  4. Brown the sausage in a skillet, breaking it into crumbles.
  5. Add onions and cook until softened. Stir in garlic.
  6. Cook pasta according to package instructions. Reserve 1/2 cup pasta water.
  7. Combine pasta, roasted squash, Brussels sprouts, and sausage in a large skillet.
  8. Add pasta water, Parmesan, and parsley. Toss and adjust seasoning.

Notes

Add chili flakes or lemon zest for brightness.