Go Back
Autumn dinner plate with sausage, pasta, Brussels sprouts, and butternut squash.

Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

A hearty and flavorful autumn dinner featuring savory sausage, tender pasta, roasted Brussels sprouts, and sweet butternut squash, all tossed together for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian Sausage ground
  • 1 medium Butternut Squash peeled, seeded, and cubed
  • 1 lb Brussels Sprouts trimmed and halved
  • 12 oz Pasta (Penne or Orecchiette)
  • 1 small Onion chopped
  • 3 Garlic minced
  • 0.5 cup Chicken or Vegetable Broth
  • 0.25 cup Parmesan Cheese grated, for serving
  • 2 tbsp Olive Oil
  • Salt to taste
  • Black Pepper to taste
  • 0.5 tsp Red Pepper Flakes optional

Equipment

  • Baking Sheet
  • Large Pot
  • Large Skillet or Dutch Oven
  • Spatula/Wooden Spoon
  • Knife
  • Cutting Board

Method
 

Preparation and Cooking
  1. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  2. Roast vegetables for 20-25 minutes, or until tender and slightly caramelized.
  3. While vegetables roast, cook pasta according to package directions in a large pot of salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  4. In a large skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain excess fat.
  5. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant.
  6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
  7. Add the cooked pasta, roasted vegetables, and a splash of reserved pasta water to the skillet, tossing everything to combine.
  8. Serve immediately, garnished with grated Parmesan cheese.

Notes

For extra flavor, consider adding a sprinkle of fresh sage or thyme along with the garlic. You can also substitute kale or spinach for Brussels sprouts if preferred.