There are cozy fall dinners… and then there is this autumn masterpiece: a fully loaded skillet bursting with roasted Brussels sprouts, caramelized butternut squash, savory Italian sausage, tender pasta, fragrant garlic, and a silky parmesan cream sauce that brings every bite together. This dish tastes like wrapping up in a warm blanket on a crisp October day — pure comfort, beautiful color, and bold seasonal flavor.

If you enjoy meals that combine the heartiness of pasta with nourishing vegetables and deep, warming flavors, this is one to save, print, and make again and again. The sweetness of roasted butternut squash balances the earthiness of Brussels sprouts. The sausage gives the dish richness, depth, and protein. And the pasta ties it all together in a way that’s rustic, hearty, and downright irresistible.

This autumn dinner doesn’t just taste delicious — it looks stunning on the table. You get burnt orange from the squash, vibrant green from the sprouts, golden cream sauce clinging to each piece of pasta, and specks of seared sausage that provide savory contrast. It’s satisfying without being heavy, vegetable-forward without feeling like a vegetable dish, and indulgent without requiring a ton of ingredients.

Most importantly, it’s an entire meal in one bowl. No separate side dishes, no complicated steps, no fancy techniques… just wholesome ingredients, roasted seasonal produce, and a comforting pasta skillet you’ll crave all season long.

Why This Dish Works So Well

Roasted Brussels Sprouts

Roasting Brussels sprouts brings out their nutty flavor and crisp edges. The slight bitterness balances the sweetness of the squash.

Caramelized Butternut Squash

When roasted, butternut squash becomes creamy inside and golden on the outside. It adds natural sweetness and a velvety texture that complements the pasta.

Savory Italian Sausage

Sausage is the flavor backbone — salty, savory, full of herbs, and perfectly suited to fall vegetables.

Creamy Parmesan Pasta Sauce

Your pasta gets coated in a silky sauce made from garlic, cream, and parmesan. Not too heavy, not too light — just perfect.

It’s All Tossed Together

Instead of serving side dishes, everything is mixed into one cohesive fall dinner that hits every flavor note.

Ingredients

Vegetables

• 3 cups Brussels sprouts, halved
• 3 cups butternut squash, peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder

Sausage & Pasta

• 1 lb Italian sausage (mild or hot), casings removed
• 12 oz short pasta (penne, rotini, rigatoni)
• 1 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan
• ½ cup reserved pasta water
• ½ tsp dried thyme
• ½ tsp dried sage
• ½ tsp salt (more to taste)
• ¼ tsp pepper

Finish

• Extra parmesan
• Fresh parsley
• Red pepper flakes (optional)

Instructions

1. Roast the Brussels Sprouts & Squash
   Preheat oven to 425°F (220°C). Toss sprouts and squash with olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast 25 minutes, flipping halfway.
2. Cook the Pasta
   Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
3. Brown the Sausage
   In a large skillet, cook the Italian sausage until browned and fully cooked. Break it into small pieces as it cooks. Remove only excess grease if needed, but leave some for flavor.
4. Make the Creamy Garlic Parmesan Sauce
   Add butter and minced garlic to the skillet with the sausage. Sauté 1 minute. Pour in heavy cream, thyme, sage, salt, pepper, and parmesan. Mix until melted, smooth, and simmering gently.
5. Combine Everything
   Add the cooked pasta, roasted vegetables, and some pasta water into the skillet. Toss until everything is coated in sauce and heated through.
6. Adjust & Serve
   Add more salt, pepper, parmesan, or pasta water as needed. Serve hot with parsley and optional red pepper flakes.

Autumn Dinner with Sausage Pasta, Brussels Sprouts & Butternut Squash

A hearty autumn pasta skillet with roasted Brussels sprouts, caramelized butternut squash, savory Italian sausage, and a creamy garlic parmesan sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Dinner, Main

Cuisine: American, Autumn

Calories: 580

Ingredients

  

Roasted Vegetables

• 3 cups Brussels sprouts halved
• 3 cups butternut squash peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp paprika
• 0.5 tsp garlic powder

Sausage & Pasta

• 1 lb Italian sausage casings removed
• 12 oz pasta short pasta like penne
• 1 tbsp butter
• 4 cloves garlic minced
• 1 cup heavy cream
• 1 cup parmeson cheese grated
• 0.5 cup pasta water reserved
• 0.5 tsp thyme dried
• 0.5 tsp sage dried
• 0.5 tsp salt
• 0.25 tsp pepper

Finish

• extra parmesan for topping
• fresh parsley for garnish
• red pepper flakes optional

Equipment

• Baking sheet
• Skillet
• Large pot
• Mixing bowls

Method

 

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts and squash with olive oil and seasonings. Roast for 25 minutes, flipping halfway.
2. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
3. Brown the Italian sausage in a large skillet until fully cooked.
4. Add butter and garlic to the skillet and sauté for 1 minute.
5. Pour in heavy cream, thyme, sage, salt, pepper, and parmesan. Stir until smooth.
6. Add cooked pasta, roasted vegetables, and pasta water to the skillet. Toss gently.
7. Adjust seasoning and serve with parmesan, parsley, and optional red pepper flakes.

Notes

Vegetables can be roasted in advance for meal prep.

Tips for the Best Autumn Sausage Pasta

• Cut vegetables evenly so they roast properly.
• Sear sausage well to deepen flavor.
• Add pasta water gradually — it emulsifies the sauce beautifully.
• Use real parmesan, not the shaker stuff.
• To lighten it up, use half-and-half instead of cream.
• To make it dairy-free, use coconut cream and vegan parmesan.

Variations

• Spicy Autumn Pasta: Use hot Italian sausage and add red pepper flakes.
• Maple Twist: Add 1 tbsp maple syrup to the squash before roasting.
• Bacon Edition: Add 4 strips chopped bacon with the sausage.
• Gluten-Free: Use gluten-free pasta.

Serving Suggestions

This dish pairs beautifully with:

• Garlic bread
• Warm focaccia
• A fall salad with apples and walnuts
• A crisp white wine or apple cider

Fun Fact

Brussels sprouts peak in fall and winter because cold temperatures bring out their natural sweetness. That’s why they taste incredible roasted in autumn pasta dishes like this.