This autumn dinner of sausage, pasta, Brussels sprouts, and butternut squash has been my go-to when the air turns crisp and the calendar fills with soup season. I first cobbled this combination together on a blustery October evening when I had a leftover smoked sausage, a small squash, and a stubborn bag of Brussels sprouts in the fridge. The result was unexpectedly bright: sweet roasted squash, caramelized sprouts, and the savory smoke of the sausage knit together by a simple garlic-butter sauce that coats bow tie pasta perfectly. It became an instant favorite, the kind of dish my family asks for again and again.

What makes this meal special is its balance of textures and contrasts — tender-sweet cubes of squash, the charred edges of roasted Brussels sprouts, the snap of firm pasta, and the rich, slightly spicy bite of smoked sausage. It’s forgiving: you can swap in sweet potatoes or change the sausage style, and it still sings. The whole thing roasts and simmers quickly, so it’s ideal for busy weeknights but impressive enough for a casual dinner with friends. I love serving it with a scattering of fresh thyme and an extra pat of butter to melt into the sauce at the table.

Ingredients

• Butternut squash (3 cups, peeled and cubed): Choose a firm, heavy squash with a deep tan skin. Smaller squash tend to be sweeter; look for smooth skin and no soft spots. Peeled and cubed, the pieces roast evenly and develop a caramelized edge that balances the sausage.
• Brussels sprouts (12 oz, halved): Select small to medium sprouts with tight leaves and bright green color. Halving exposes more surface area for browning; trim the stem and remove any yellow leaves before roasting.
• Bow tie pasta (8 oz): Farfalle (bow tie) holds onto the buttery sauce in its ruffled center. You can use penne, rotini, or medium shells if you prefer; cook al dente following package directions.
• Smoked sausage (12 oz, sliced): Use fully cooked smoked sausage such as andouille, kielbasa, or Cajun-style links. The smoky, savory fat renders during sautéing and flavors the entire dish.
• Garlic & butter sauce: 5 cloves garlic minced, 2 tablespoons unsalted butter, and 1 tablespoon olive oil to start the sausage. Salt, black pepper, and 1/4 teaspoon smoked paprika round out the seasoning. Finish with fresh thyme leaves for an herbaceous lift.

Instructions

Roast the butternut squash: Preheat the oven to 400°F. Peel, seed, and cube the squash into roughly 1-inch pieces so they roast evenly. Toss the cubes in 1 tablespoon olive oil and a pinch of salt and pepper. Spread in a single layer on a parchment-lined baking sheet and roast on the middle rack for 15–20 minutes (up to 30 minutes for larger cubes) until tender and caramelized at the edges. Check at 15 minutes and give the pan a toss if needed to brown evenly. Roast the Brussels sprouts: While the squash roasts (or on a separate sheet), trim and halve 12 oz of Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on a baking sheet and roast at 400°F for 20–30 minutes until the cut sides are deeply browned and the centers are tender. You can place them on the same sheet as the squash if there’s room — just keep them in a single layer so they char nicely. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 oz bow tie pasta and cook according to package instructions until al dente (usually 9–11 minutes). Reserve a 1/2 cup of the starchy pasta water before draining; it helps loosen the sauce if needed. Sauté the sausage: While the vegetables roast and pasta cooks, heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Slice the fully cooked smoked sausage into 1/4-inch coins and add to the skillet. Cook undisturbed for about 5 minutes to brown one side, flip and cook another 3 minutes until both sides are golden and the fat has rendered. Remove the sausage and set aside, leaving the rendered fat in the pan. Make the garlic-butter sauce and combine: Reduce heat to medium-low, add the minced garlic to the empty skillet and cook 1–2 minutes until fragrant but not browned. Stir in 2 tablespoons butter. Add the drained pasta to the skillet and toss to coat in the garlic-butter, seasoning with salt, black pepper, and 1/4 teaspoon smoked paprika. Add roasted butternut squash, roasted Brussels sprouts, sliced sausage, and a handful of fresh thyme leaves. Gently fold everything together so the pasta and vegetables are coated with the sauce and sausage juices. If the mixture seems dry, add a few tablespoons of reserved pasta water to loosen the sauce.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, spread cooled portions in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags for up to 3 months; this prevents the squash and sprouts from compressing into a mushy mass. Reheat from chilled in a skillet over low heat with a splash of water or chicken stock to revive the sauce, or microwave in 45-second bursts stirring between intervals. For frozen portions, thaw overnight in the refrigerator before reheating to preserve texture.

Ingredient Substitutions

If you can’t find butternut squash, use sweet potato (peeled and cubed) in a 1:1 substitution — it will have a slightly denser texture and deeper sweetness. Swap farfalle for penne, rigatoni, or medium shells; gluten-free pasta works too but follow package instructions for cook time. For a vegetarian version, replace smoked sausage with smoked tempeh or a plant-based smoked sausage and use olive oil or vegan butter instead of dairy butter. To reduce sodium, choose a low-sodium sausage or rinse and pat the sausage slices to remove some surface salt.

Serving Suggestions

Serve this dish straight from the skillet garnished with extra thyme and a drizzle of good olive oil or a squeeze of lemon for brightness. It pairs well with a simple arugula salad dressed with lemon and parmesan, crusty bread to mop up the garlic-butter, or roasted beets for a color contrast. For a heartier meal, add a green vegetable like steamed broccolini on the side or a crisp apple and fennel slaw to cut through the richness.

Cultural Background

This combination reflects modern American seasonal cooking more than a single regional tradition — it celebrates fall harvest produce paired with smoked sausages that have roots in European charcuterie. Roasting vegetables to concentrate their sugars, then finishing with a buttery sauce and cured meats, is a technique found across many home-cooking traditions. The use of thyme and smoked paprika brings a subtle nod to smoky, savory profiles common in Cajun and Southern American recipes when andouille or Cajun sausage is chosen.

Seasonal Adaptations

In late autumn, use the freshest young squash and small Brussels sprouts; in winter, switch to stored root vegetables like rutabaga or parsnip for a different flavor. For spring and summer, halve the quantities of roasted vegetables and add fresh tomatoes or sautéed zucchini and finish with basil instead of thyme. During holidays, add toasted pumpkin seeds or chopped toasted walnuts for crunch, and swap smoked sausage for thinly sliced roasted turkey sausage to make it slightly lighter.

Meal Prep Tips

Roast the squash and sprouts ahead of time and keep them chilled in separate containers. Slice and cook the sausage, and store it with a little of its rendered fat. When ready to eat, cook the pasta and bring everything together in the skillet to finish — this reduces active time to under 10 minutes. For single-serve meal prep, pack pasta and vegetables together and keep sauce components (butter/garlic and sausage) separate until reheating to preserve texture.

This dish is the kind of meal I return to on busy nights because it feels composed yet is made mostly from pantry and fridge staples. It’s adaptable, satisfying, and brings a little bit of autumn to the table no matter the month.