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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.