Description
A cozy and flavorful fall pasta dish featuring roasted Brussels sprouts, caramelized butternut squash, savory sausage, and a light garlic-parmesan sauce the perfect hearty dinner for cool autumn nights.
Ingredients
12 oz pasta (penne, rigatoni, or orecchiette)
1 tbsp olive oil
1 lb Italian sausage (mild or spicy), casings removed
2 cups cubed butternut squash
2 cups halved Brussels sprouts
2 tbsp olive oil (for roasting)
Salt and pepper, to taste
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup heavy cream or pasta water
1/4 tsp crushed red pepper flakes (optional)
Fresh thyme or parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
4. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spatula.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in roasted vegetables, cooked pasta, and a splash of pasta water or cream.
7. Toss well and sprinkle with Parmesan cheese, red pepper flakes (if using), and fresh thyme or parsley.
8. Serve warm and enjoy the comforting autumn flavors.
Notes
For a lighter version, use chicken sausage or turkey sausage.
Add toasted walnuts or pecans for extra crunch.
Leftovers reheat beautifully — just add a splash of water or cream before warming.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasted & Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
Keywords: autumn pasta, sausage pasta, butternut squash pasta, brussels sprouts recipe, fall dinner idea