Description

This Autumn Sausage Pasta with Roasted Butternut Squash and Brussels Sprouts is a hearty, flavorful dish perfect for cozy fall dinners. Tender roasted butternut squash and crispy Brussels sprouts combine beautifully with smoky sausage and al dente bow tie pasta, all tossed in a rich garlic butter sauce accented by smoked paprika and fresh thyme. This vibrant, comforting meal is easy to prepare and delivers a perfect balance of savory, sweet, and smoky flavors.

Ingredients

Scale

Roasted Vegetables

3 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil (for squash)
Salt and pepper to taste (for squash)
340 g Brussels sprouts, trimmed and halved
2 tablespoons olive oil (for Brussels sprouts)
Salt and pepper to taste (for Brussels sprouts)

Other Ingredients

225 g bow tie pasta
1 tablespoon olive oil (for sausage cooking)
340 g cooked smoked sausage (Cajun, andouille, or regular smoked sausage), sliced into coins
5 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste
¼ teaspoon smoked paprika
Fresh thyme leaves, to taste

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Instructions

Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the vegetables.
Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
Roast Brussels Sprouts: Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread on another parchment paper-lined baking sheet and roast for 20-30 minutes until crispy and golden brown.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain the pasta, reserving some pasta water for later if needed.
Brown Sausage: In a large skillet, heat olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove the sausage from the skillet and set aside.
Sauté Garlic and Butter: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add butter and let it melt completely.
Toss Pasta with Garlic Butter: Add the cooked pasta back into the skillet with the garlic butter. Toss well to coat. Season with salt, pepper, and smoked paprika to your taste.
Combine All Ingredients: Add the roasted butternut squash, roasted Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix everything together until well combined and warmed through. Adjust seasoning as needed.

Notes

You can substitute the smoked sausage with your preferred type of cooked sausage such as kielbasa or chorizo for different flavor profiles.
If you prefer a spicier kick, add a pinch of cayenne pepper along with the smoked paprika.
Reserve a little pasta water to loosen the sauce if it seems dry when tossing all ingredients.
Fresh thyme can be substituted with rosemary or sage according to taste preference.
For a vegetarian option, omit the sausage and add sautéed mushrooms or smoked tofu instead.