Autumn Dinner with Sausage Pasta, Brussels Sprouts & Butternut Squash – Cozy, Rustic, and Full of Fall Flavor

Nothing captures the essence of autumn quite like a warm, hearty dinner filled with seasonal vegetables, comforting pasta, and rich savory flavors. This Sausage Pasta with Brussels Sprouts and Butternut Squash is the kind of dish that wraps your kitchen in warmth the moment it hits the pan. It’s cozy, earthy, colorful, and deeply satisfying — the perfect meal when the air gets crisp, the days get shorter, and you find yourself craving something wholesome yet indulgent.

This recipe is a complete autumn meal in one skillet: roasted Brussels sprouts and butternut squash caramelize beautifully, adding natural sweetness and texture. The sausage brings savoriness and warmth, while the pasta ties everything together with a creamy, Parmesan-kissed sauce. Every bite is a perfect mix of fall vegetables, golden sausage, and toothsome pasta.

It’s the type of dinner that belongs on a weeknight table, but it’s also special enough for gatherings, autumn celebrations, or a cozy Sunday meal. It’s hearty without being heavy, creamy without being overwhelming, and simple to pull together while still feeling elevated and seasonal.

Whether you’ve been apple picking all day, decorating your home for fall, or simply need a comforting dinner after a long day, this autumn pasta bowl will bring rustic seasonal charm straight to your table.

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Ingredients:

• 12 oz pasta (rigatoni, penne, or orecchiette)
• 1 lb Italian sausage (mild or spicy), casings removed
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup pasta water (reserved)
• 1 tablespoon butter
• Fresh thyme or parsley, for garnish

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Instructions:

1. Preheat and Prepare Veggies:
   Preheat oven to 425°F (220°C). Spread Brussels sprouts and butternut squash on a baking sheet. Drizzle with olive oil, salt, pepper, smoked paprika, and Italian seasoning. Toss to coat.
2. Roast Vegetables:
   Roast 20–25 minutes, flipping halfway, until caramelized and golden.
3. Cook Pasta:
   Boil pasta according to package directions. Reserve ½ cup of pasta water. Drain and set aside.
4. Brown the Sausage:
   In a large skillet, cook the sausage over medium heat, breaking it apart with a wooden spoon. Cook until browned and crispy on the edges.
5. Add Garlic:
   After sausage is browned, add minced garlic and cook 1 minute until fragrant.
6. Create the Cream Sauce:
   Pour in the heavy cream and Parmesan. Stir until thickened and smooth. Add a splash of pasta water if needed for consistency.
7. Combine Pasta & Veggies:
   Add the cooked pasta to the skillet and toss in the roasted Brussels sprouts and butternut squash. Add butter and stir until everything is glossy and well combined.
8. Adjust Seasoning:
   Taste and add salt, pepper, or extra Parmesan if desired.
9. Serve:
   Spoon into bowls and garnish with fresh thyme or parsley. Serve warm and enjoy the full flavors of fall.

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Tips & Tricks

• Make it lighter: Swap heavy cream for half-and-half.
• Boost flavor: Add a splash of white wine to the skillet before the cream.
• Spicy option: Use spicy Italian sausage or add red pepper flakes.
• Crispier Brussels sprouts: Roast separately and broil for 1–2 minutes.

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Variations

• Chicken Apple Sausage Version: Adds sweetness for a more autumn-forward twist.
• Gluten-Free: Use GF pasta; sauce remains naturally gluten-free.
• Pumpkin Cream Sauce: Replace half the cream with pumpkin purée.
• Veggie-Heavy: Add mushrooms, kale, or caramelized onions.

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Serving Suggestions

• Serve with garlic bread, a crisp green salad, or roasted apples.
• Great for fall dinner parties — looks beautiful on the plate.
• Pair with apple cider, dry white wine, or sparkling water with lemon.

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Storage Information

• Refrigerator: 3–4 days in an airtight container.
• Freezer: Freeze up to 2 months, though veggies soften slightly.
• Reheat: Add a splash of cream or water and warm gently on the stovetop.

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FAQ

Can I use pre-cut butternut squash?
Yes — it saves a ton of time and works perfectly.

Does the dish stay creamy?
Yes, especially if you add a splash of pasta water when reheating.

Can I use chicken sausage?
Absolutely. Chicken or turkey sausage works great.

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History / Fun Facts

Fall vegetables like Brussels sprouts and butternut squash have been staples in European and American harvest seasons for centuries. Brussels sprouts date back to ancient Rome, while butternut squash gained popularity in the 20th century due to its sweetness and storage longevity. Combining them with pasta and sausage follows classic rustic farmhouse cooking — hearty, resourceful, and meant to warm the home as the weather cools. Today, this blend of roasted vegetables with creamy pasta has become a modern fall comfort classic.