This autumn dinner with sausage, pasta, Brussels sprouts, and butternut squash is the kind of meal I turn to when the air gets crisp and my family wants something both comforting and bright. I first made it on a blustery November evening after a farmer's market haul that included a perfectly orange butternut squash and firm little Brussels sprouts. The combination of roasted sweet squash, caramelized sprouts, and smoky sausage with a glossy garlic-butter coating on bow tie pasta struck the right balance of sweet, savory, and earthy. It quickly became a favorite—simple enough for a weeknight, impressive enough for company.

What makes this dish special is the contrast in textures and flavors: the squash softens into sweet pillows, the Brussels sprouts char at the edges and stay snappy inside, and the sausage adds a deep, smoky salinity. The garlic-butter sauce is intentionally simple—just a few cloves of garlic and butter to carry the flavors and coat the pasta so each bite feels indulgent without being heavy. Over the years I've learned a few timing tricks so everything finishes hot and perfectly textured. If you prefer, swap butternut for sweet potato for a slightly different sweetness and texture—I'll mention exact swaps later.

Ingredients

• Butternut squash (3 cups, peeled and cubed): Choose a small to medium squash with a firm skin and deep orange flesh for sweetness. I like to buy locally when possible; it roasts evenly when cubes are about 1-inch.
• Brussels sprouts (12 ounces): Look for bright green, compact sprouts with minimal yellow leaves. Halving them exposes the inner leaves to caramelization—aim for uniform halves.
• Bow tie pasta (8 ounces): Farfalle holds the sauce well in its folds; you can also use penne or rigatoni. Cook to al dente so it finishes perfectly in the skillet.
• Smoked sausage (12 ounces): Any cooked smoked sausage works: andouille for spice, kielbasa for a milder smoke, or Cajun-style for extra heat. Slice into 1/4-inch coins.
• Garlic and butter: Five garlic cloves, minced, and 2 tablespoons butter make a glossy, aromatic coating. If you need dairy-free, substitute with vegan butter or olive oil (see substitutions).
• Olive oil, salt, pepper, smoked paprika, fresh thyme: Olive oil for roasting and frying; smoked paprika amplifies the sausage’s smoky notes; fresh thyme adds a twiggy, herbaceous finish.

Instructions

Prepare and roast the butternut squash: Preheat the oven to 400°F. Peel, seed, and cut the squash into roughly 1-inch cubes so they cook uniformly. Toss with 1 tablespoon olive oil, a generous pinch of salt, and pepper in a large bowl. Arrange in one layer on a parchment-lined sheet without overcrowding so they brown rather than steam. Roast on the middle rack for 15–25 minutes, checking at 15 minutes for tenderness; cubes are done when a fork slides in and edges show light caramelization. Trim and roast Brussels sprouts: While the squash is roasting (or on a second sheet), halve 12 ounces of Brussels sprouts and toss with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet cut-side down and roast for 20–30 minutes until the cut edges are deeply golden. If your oven is large, roast sprouts and squash together—rotate sheets halfway through for even browning. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces bow tie pasta and cook according to package directions to al dente (usually 9–11 minutes). Reserve 1/2 cup of pasta water before draining; it helps loosen the sauce if needed. Brown the sausage: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add sliced sausage and sear for 4–5 minutes until browned on one side, flip and brown 2–3 minutes more. Remove sausage to a plate—these browned bits will flavor the garlic-butter sauce. Make the garlic-butter sauce and finish: Lower the heat to medium-low and add 5 minced garlic cloves to the empty skillet; cook 1–2 minutes until fragrant and soft but not browned. Add 2 tablespoons butter and let it melt. Return pasta to the skillet, add a splash of reserved pasta water, and toss to coat the pasta in the garlic butter. Add roasted squash, Brussels sprouts, sausage, 1/4 teaspoon smoked paprika, and snipped fresh thyme. Toss gently, season to taste with salt and pepper, and let everything meld for 1–2 minutes on low heat. If the mixture looks dry, add more pasta water or a drizzle of olive oil.

Storage Tips

Let leftovers cool to room temperature no more than two hours after cooking, then store in airtight containers in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and keep for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently in a skillet over low heat with a tablespoon of olive oil or a splash of water to prevent the pasta from drying out; cover briefly to steam and warm evenly. Look for signs of spoilage like off-odors or slimy texture—discard if you notice either.

Ingredient Substitutions

If you need a dairy-free version, replace the butter with 2 tablespoons olive oil or a plant-based butter. For gluten-free, use your favorite gluten-free pasta and check the sausage label for fillers. Swap butternut squash with 3 cups diced sweet potato (similar sweetness and texture), or use roasted pumpkin for a cozier autumn flavor. For vegetarian, omit sausage and add 1 cup toasted chickpeas and 1 teaspoon smoked paprika for a smoky, protein-rich alternative.

Serving Suggestions

Serve this dish with a bright, acidic side to cut through the richness: a simple arugula salad with lemon vinaigrette or a crisp apple and fennel slaw pairs beautifully. Garnish with additional fresh thyme, a sprinkle of grated Parmesan (or vegan alternative), and a squeeze of lemon for brightness. It also sits well alongside crusty bread to mop up any buttery juices, and a dry white wine or hard cider complements the savory and sweet elements.

Cultural Background

This one-skillet approach reflects American seasonal cooking—turning fall harvest vegetables into hearty, familial dinners. The smoked sausage nods to regional Southern and Midwestern traditions where smoked meats are common in comforting bowls and pastas. Roasting vegetables to enhance natural sugars is a modern technique used widely across cuisines, but the specific autumn combination of squash and Brussels sprouts has become a contemporary classic on home tables across the U.S.

Seasonal Adaptations

In winter, use stored squash or swap with roasted root vegetables like parsnips and carrots; in spring, replace roasted squash with spring asparagus and peas and use light lemon zest in the sauce. For holiday dinners, increase the sausage to 16 ounces and add chopped walnuts for crunch, or fold in a handful of baby spinach at the end for color and an iron boost.

Meal Prep Tips

Roast a double batch of squash and Brussels sprouts at the start of the week—store separately and combine with freshly cooked pasta and reheated sausage for quick dinners. Portion into 4 containers for lunches: keep the sauce and pasta together and the roasted vegetables slightly separate if you prefer them less saucy. Reheat in a skillet with a splash of water or oil to restore moisture.

Whether you're making this for a cozy family night or bringing a seasonal dish to a neighbor, this autumn skillet is adaptable, flavorful, and full of texture. Give it a try on the next cool evening—it's the kind of food that invites good conversation and second helpings.