This autumn dinner of roasted butternut squash, caramelized Brussels sprouts, smoky sausage, and bow tie pasta has become my go-to on blustery evenings. I first put these flavors together the first October after moving into a tiny apartment with a small oven and a very small budget. I wanted something seasonal, warm, and forgiving — something that felt like a hug on a plate. The balance of sweet, nutty squash, slightly bitter roasted sprouts, and the savory, smoky sausage hits the kind of savory-sweet comfort you crave when the days shorten. Texture plays a big role here: soft, yielding squash cubes, crisped edges on the sprouts, and al dente pasta create contrast in every bite.

What makes this combination special is how low-maintenance it is while still tasting thoughtful. Roasting concentrates the vegetables’ natural sugars and adds caramelized edges that pair beautifully with a simple garlic-butter sauce and sliced smoked sausage. I love that you can customize it depending on what’s in your pantry — use sweet potatoes in a pinch, swap the sausage for a plant-based alternative, or choose gluten-free pasta. Family dinners here quickly became louder when I served this; my partner always requests an extra handful of thyme and I remember a neighbor coming home from work and staying for dinner because the aroma pulled her in. This is the kind of meal that’s both weeknight-friendly and special enough for casual company.

Ingredients

• Butternut squash (3 cups, peeled and cubed): Choose firm, heavy squash with a deep tan skin. Fresh flavor is key; I prefer medium-sized squash rather than giant ones because the flesh is sweeter. Use a vegetable peeler and a sturdy chef's knife to cube evenly for even roasting.
• Brussels sprouts (12 ounces): Look for small to medium sprouts that are bright green with tight leaves. Trim the stem ends and halve them so the cut side caramelizes in the oven, which adds nuttiness and reduces bitterness.
• Bow tie pasta (8 ounces): Farfalle holds pieces of roasted veg nicely in every forkful. Cook to al dente so it finishes perfectly when tossed in the sauce. Substitute other short shapes as needed.
• Smoked sausage (12 ounces): Use cooked smoked sausages such as andouille, smoked kielbasa, or Cajun sausage for a smoky, savory note. Slice into coins and brown for texture and flavor. For milder flavor choose smoked Polish or kielbasa.
• Garlic and butter: Five cloves of minced garlic and 2 tablespoons butter create a fragrant garlic-butter sauce that coats pasta and vegetables. Use salted or unsalted butter depending on your salt preference.
• Olive oil, salt, pepper, smoked paprika, fresh thyme: Olive oil for roasting and searing; smoked paprika for depth; fresh thyme for an autumnal herb finish. Season thoughtfully while cooking and adjust at the end.

Instructions

Prepare and roast the butternut squash: Preheat the oven to 400 F. Peel, seed, and cut squash into 1-inch cubes so they roast evenly. Toss 3 cups of cubes with 1 tablespoon olive oil, salt, and pepper in a bowl. Spread in a single layer on a parchment-lined baking sheet and roast on the middle rack for 15 to 25 minutes, checking at 15 minutes for caramelization — you want golden edges but not mushy centers. Remove when fork-tender with browned edges. Trim and roast the Brussels sprouts: While the squash roasts, trim stems and remove yellow leaves from 12 ounces of sprouts, then halve them. Toss with 2 tablespoons olive oil, salt, and pepper and spread on a baking sheet without overcrowding. Roast at 400 F for 20 to 30 minutes until the cut sides are deeply browned and interiors are tender. You can roast them alongside the squash if you have space; keep them cut side down for best browning. Cook the pasta: Bring a large pot of salted water to a rolling boil and add 8 ounces bow tie pasta. Cook according to package directions to al dente (usually 9–12 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside. The reserved water helps loosen the sauce if needed. Brown the sausage: Heat 1 tablespoon olive oil in a large high-sided skillet over medium heat. Slice 12 ounces cooked smoked sausage into 1/4-inch coins and add in a single layer. Cook 4–5 minutes on the first side until browned, flip and cook 2–3 more minutes. Remove the browned sausage and set aside, leaving the rendered juices in the pan for flavor. Make the garlic-butter sauce and combine: Lower the heat to medium-low and add 5 minced garlic cloves to the skillet. Sauté 1–2 minutes until fragrant but not browned. Add 2 tablespoons butter and swirl until melted. Return the pasta to the skillet and toss to coat with the sauce. Add smoked paprika (about 1/4 teaspoon), salt, and pepper to taste. Fold in the roasted butternut squash, Brussels sprouts, browned sausage, and a handful of fresh thyme leaves. If the mixture seems dry, add a splash of reserved pasta water. Toss gently to avoid breaking the squash. Season and serve: Taste and adjust seasoning with more salt, pepper, or a pinch more smoked paprika for smokiness. Serve warm with an extra drizzle of olive oil or a pat of butter if desired. Garnish with fresh thyme sprigs for aroma and color.

Storage Tips

To preserve texture, cool leftovers to room temperature no longer than two hours and store in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, flash-cool trays of roasted vegetables and sausage before transferring to labeled freezer bags; this prevents ice crystals. When reheating, add a splash of chicken broth or reserved pasta water and warm over low heat, stirring gently to prevent squash from breaking down. For best results, reheat only what you will eat in one sitting to retain the roasted crispness of the sprouts.

Ingredient Substitutions

If butternut squash is unavailable, use 3 cups sweet potato cubes for a similar sweet profile and texture; reduce roasting time by a few minutes if cubes are smaller. For a lighter dish, substitute turkey sausage or a plant-based smoked sausage and swap butter for olive oil to reduce saturated fat. To make gluten-free, choose a certified gluten-free pasta and check the sausage ingredients. If you want more heat, add crushed red pepper flakes while tossing; for creamier texture, fold in 1/4 cup grated Parmesan just before serving.

Serving Suggestions

Serve this with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or alongside roasted root vegetables for a fuller autumn spread. Garnish with extra thyme leaves and a sprinkle of grated Pecorino Romano or Parmesan for a salty finish. For a cozy family dinner, present it straight from the skillet at the table with crusty bread to sop up any garlic-butter sauce. For guests, plate with a mushroom or kale side dressed in olive oil and lemon.

Cultural Background

This combination reflects American seasonal cooking, where late-harvest squash and robust winter greens pair with smoked meats in hearth-style meals. Smoked sausages have roots in Eastern European and Cajun foodways; blending them with roasted vegetables is a modern, practical approach to comfort cooking. In many regions, roasting vegetables and combining them with cured or smoked proteins is a classic way to stretch ingredients into satisfying main dishes during cooler months.

Seasonal Adaptations

Switch the squash for roasted pumpkin in early autumn or for roasted delicata in late fall for a visually different but equally sweet result. In winter, swap Brussels sprouts for broccolini or roasted carrots for a milder profile. In spring or summer, use fresh tomatoes roasted with garlic in place of squash and finish with basil instead of thyme for a lighter seasonal variation.

Meal Prep Tips

Make the roasted vegetables and browned sausage up to two days ahead and refrigerate separately. Cook the pasta fresh on serving day and toss everything in the skillet with butter and garlic; this keeps textures bright. Pack microwave-safe containers with pasta, vegetables, and sausage for work lunches and reheat with a tablespoon of water to restore creaminess. Use portioned freezer bags if you want to stock ready-to-heat meals for busy nights.

In the end, this meal is about warmth and adaptability — an easy, satisfying combination that invites improvisation while delivering reliable, comforting flavor every time.