Hearty Fall Pasta Dish

This autumn pasta dish brings together savory smoked sausage, sweet butternut squash, and crispy Brussels sprouts in a simple garlic butter sauce. The combination creates a hearty one-skillet meal that perfectly captures the essence of fall flavors while being quick enough for weeknight dinners.

I first created this dish when looking to use up my farmers market haul one chilly October evening. My family immediately declared it their new fall favorite, and it has become our go to comfort meal when the leaves start changing.

Ingredients

• Butternut squash transforms into sweet caramelized bites when roasted providing the perfect contrast to the savory elements
• Brussels sprouts develop crispy edges and nutty flavor when roasted properly adding wonderful texture
• Bow tie pasta captures the sauce in its crevices making every bite flavorful
• Smoked sausage adds rich meaty flavor without much effort choose andouille for spice or regular smoked for milder flavor
• Garlic and butter create a simple yet luxurious sauce that coats everything beautifully
• Smoked paprika brings subtle warmth and depth to the dish without overwhelming other flavors
• Fresh thyme adds brightness and an herbaceous note that cuts through the richness

Step-by-Step Instructions

Roast the Butternut Squash

Preheat your oven to 200°C and line a baking sheet with parchment paper for easy cleanup. Toss your cubed squash with a generous tablespoon of olive oil making sure every piece is coated. Season well with salt and pepper as vegetables need proper seasoning before roasting. Spread in a single layer giving each piece space to caramelize properly. Roast for 15 to 20 minutes until the edges are golden and the centers are tender when pierced with a fork.

Prepare the Brussels Sprouts

After trimming off the tough stems slice your Brussels sprouts in half which helps them cook evenly and develop more caramelized surfaces. Toss thoroughly with olive oil salt and pepper ensuring even coverage. Arrange on a parchment lined baking sheet with cut sides down for maximum caramelization. Roast at 200°C for 20 to 30 minutes until the outer leaves are crispy and dark while the centers remain tender.

Cook the Pasta

Fill a large pot with water add a generous amount of salt until it tastes like sea water which properly seasons the pasta from within. Bring to a rolling boil before adding your bow tie pasta. Stir immediately to prevent sticking and cook according to package directions until al dente typically 8 to 10 minutes. Before draining reserve about half a cup of the starchy pasta water which helps bind the sauce later.

Brown the Sausage

Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers. Slice your smoked sausage into halfcentimeter coins and arrange in a single layer in the hot pan. Allow them to brown undisturbed for 2 to 3 minutes before flipping to brown the other side. This caramelization adds tremendous flavor. Once browned on both sides transfer to a plate but leave the flavorful oils in the pan.

Create the Sauce

Using the same skillet with the sausage drippings add your minced garlic and cook just until fragrant about 30 seconds avoid burning which causes bitterness. Add the butter and allow it to melt completely swirling the pan to combine with the garlic and sausage flavors. This creates the base of your simple yet flavorful sauce.

Combine Everything

Add your drained pasta directly to the garlic butter sauce in the skillet tossing continuously to coat each piece. Sprinkle with salt pepper and smoked paprika while tossing. Gently fold in the roasted butternut squash Brussels sprouts and browned sausage being careful not to break the vegetables. If the mixture seems dry add a splash of reserved pasta water to create a silky sauce. Finish with fresh thyme leaves scattered throughout.

Bookmark

The butternut squash is truly the star ingredient in this autumn dish. I discovered its perfect pairing with smoked sausage years ago when experimenting with fall harvest ingredients. My daughter who normally avoids vegetables altogether asks for seconds of the caramelized squash cubes which I consider a massive parenting win.

Perfect Pairings

This hearty pasta dish stands beautifully on its own but pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the richness of the pasta creating a balanced meal. For wine lovers a medium bodied red like Pinot Noir complements the smoky elements while a crisp white like Sauvignon Blanc works well with the vegetable components.

Make Ahead Options

This dish works beautifully for meal prep and actually improves in flavor overnight as the ingredients meld together. Prepare the entire dish then refrigerate in an airtight container for up to four days. Reheat gently in a covered skillet with a splash of broth or water to rehydrate the pasta. The vegetables will soften slightly but maintain their wonderful flavor profile.

Seasonal Adaptations

While butternut squash and Brussels sprouts create the perfect autumn combination this versatile recipe framework adapts beautifully throughout the year. In summer substitute zucchini and cherry tomatoes roasted just until tender. Spring calls for asparagus and peas while winter can showcase root vegetables like parsnips and carrots. The garlic butter sauce works with virtually any vegetable combination making this a yearround template.

Your Questions Answered About This Recipe

→ Can I make this dish vegetarian?

Yes! Simply substitute the smoked sausage with a plant-based sausage alternative or use extra-firm tofu sliced into rounds and seasoned with smoked paprika and liquid smoke to maintain that smoky flavor profile.

→ What other pasta shapes work well in this dish?

While bow tie pasta holds the sauce nicely, you can substitute with penne, rotini, or orecchiette. These shapes have nooks and crannies that capture the garlic butter sauce effectively.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture, or microwave covered at 70% power, stirring halfway through.

→ What can I use instead of Brussels sprouts?

If Brussels sprouts aren't your favorite, try substituting with broccoli florets, asparagus pieces, or green beans. Roast these alternatives until they're just tender with slightly caramelized edges.

→ Can I make this ahead for meal prep?

Yes! Roast the vegetables and cook the pasta and sausage separately. Store components in separate containers, then combine and reheat in a skillet when ready to serve. Add a little extra butter or olive oil when reheating to refresh the sauce.

→ What type of sausage works best in this dish?

Cajun or andouille sausage adds a pleasant spicy kick that complements the sweet butternut squash. Regular smoked sausage offers a milder flavor. Chicken or turkey sausage can be used for a lighter option.