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Delicious Autumn Sausage Pasta with Butternut Squash & Brussels Sprouts — Cozy, Easy & Full of Flavor

Nothing says comfort food quite like a warm bowl of pasta tossed with roasted fall vegetables and smoky sausage. 🍁 This Autumn Sausage Pasta with Butternut Squash and Brussels Sprouts is the perfect balance of savory, sweet, and smoky — a dish that brings the cozy essence of fall right to your table. It’s hearty enough for family dinner yet elegant enough for guests. The roasted squash adds caramelized sweetness, the Brussels sprouts add earthy crunch, and the savory sausage ties everything together. Tossed with butter, garlic, olive oil, and a sprinkle of thyme and smoked paprika — this dish is simple to make, loaded with flavor, and ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🍖 For the Pasta
  • 340 g smoked sausage sliced (use chicken or beef sausage)
  • 225 g bow-tie pasta farfalle
  • 3 cups butternut squash peeled and cubed
  • 340 g Brussels sprouts trimmed and halved
  • 5 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • ¼ tsp smoked paprika
  • Salt and pepper to taste
  • 4 tbsp olive oil
  • 2 tbsp butter

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

  • 🍳

    Lodge Seasoned Cast Iron Skillet

    View ↗
  • ⚡

    Instant Pot Duo Plus 9-in-1 Electric

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  • 🔥

    CHEFMAN Digital Air Fryer XL 10L

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Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Oven preheated to 400°F (200°C)

Method
 

Step 1 – Preheat and Prepare Vegetables
  1. Preheat oven to 400°F (200°C).
  2. Place butternut squash and Brussels sprouts on a baking sheet. Drizzle with 2 tablespoons olive oil, and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
Step 2 – Roast the Vegetables
  1. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Step 3 – Cook the Pasta
  1. Meanwhile, bring a large pot of salted water to a boil. Cook the bow-tie pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 4 – Cook the Sausage
  1. In a large skillet over medium heat, add 1 tablespoon olive oil. Add the sliced sausage and cook for 4–5 minutes, until browned and slightly crisp. Remove and set aside.
Step 5 – Make the Garlic Butter Base
  1. In the same skillet, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the minced garlic and cook for 30 seconds, until fragrant (don’t let it burn). Add thyme leaves and stir.
Step 6 – Combine Everything
  1. Add the roasted vegetables and cooked sausage to the skillet. Toss well so everything is coated in the garlic butter sauce.
Step 7 – Add the Pasta
  1. Add the cooked pasta and pour in a few tablespoons of reserved pasta water to help everything blend together. Toss over low heat for 2–3 minutes until glossy and heated through.
Step 8 – Taste and Serve
  1. Season with extra salt, pepper, or a sprinkle of smoked paprika. Garnish with a few extra thyme leaves and serve warm.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container up to 3 days.
Freezer: Freeze for up to 1 month. Thaw overnight before reheating.
Reheating: Warm in a skillet over low heat with a splash of water or olive oil.
💡 Tip: Add a touch of butter before reheating to restore that rich, silky finish.
🥄 Variations
Cheesy Upgrade: Sprinkle Parmesan or mozzarella before serving.
Vegan Option: Skip sausage and butter; add smoked tofu or tempeh instead.
Extra Creamy: Stir in ½ cup heavy cream or Greek yogurt at the end.
Spicy Kick: Add red pepper flakes or chipotle powder.
Nutty Twist: Top with toasted walnuts or pine nuts.
Herb Lovers: Use rosemary or sage instead of thyme for a different aroma.
Gluten-Free Version: Use gluten-free pasta — the flavors stay just as comforting.
❓ 10 FAQs
1. Can I use other sausages?
Yes — chicken or turkey sausage works great for a lighter flavor.
2. Can I use frozen squash or sprouts?
Yes, roast directly from frozen; extend cooking time by 5–7 minutes.
3. How do I keep the pasta from sticking?
Toss with a drizzle of olive oil after draining.
4. Can I make it vegetarian?
Absolutely — skip the sausage and add more vegetables or beans.
5. What type of pasta works best?
Short shapes like bow-ties, penne, or rigatoni hold the sauce beautifully.
6. Can I add cheese to the skillet?
Yes — toss in Parmesan for a creamy, salty finish.
7. Can I make it ahead?
Yes — prepare everything, then toss with pasta just before serving.
8. What pairs well with this dish?
Serve with garlic bread or a green salad for a complete meal.
9. Can I roast the sausage with the vegetables?
Yes — add sliced sausage halfway through roasting for extra flavor.
10. How do I make it more festive for holidays?
Add cranberries, pecans, or roasted red peppers for color and flavor.
🏁 Conclusion
This Autumn Sausage Pasta with Butternut Squash & Brussels Sprouts is comfort in a bowl — a perfect blend of smoky, sweet, and savory flavors that celebrate the best of fall. 🍂
The roasted vegetables, golden sausage, and buttery garlic sauce come together effortlessly, making it easy enough for weeknights yet impressive enough for holiday gatherings.
Each forkful delivers warmth, color, and flavor — a beautiful way to enjoy the harvest season with a hearty, wholesome twist.