Description
A cozy and hearty fall-inspired pasta dish combining roasted butternut squash, caramelized Brussels sprouts, and savory sausage all tossed with tender pasta and Parmesan for the ultimate comfort meal.
Ingredients
12 oz pasta (rigatoni, penne, or orecchiette)
1 lb Italian sausage (mild or spicy), casings removed
2 cups cubed butternut squash
2 cups Brussels sprouts, trimmed and halved
3 tbsp olive oil, divided
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup pasta water (reserved)
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh thyme or parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
3. Meanwhile, cook pasta according to package directions. Reserve 1/4 cup pasta water and drain the rest.
4. In a large skillet, heat remaining olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles.
5. Add minced garlic and Italian seasoning; cook 1 minute until fragrant.
6. Stir in roasted vegetables and cooked pasta. Add a splash of pasta water to bring everything together.
7. Sprinkle with Parmesan cheese, toss gently, and adjust seasoning with salt and pepper.
8. Garnish with fresh thyme or parsley and serve warm.
Notes
Use chicken sausage for a lighter version.
Add a handful of spinach or kale for extra greens.
This dish reheats perfectly — just add a splash of water or broth when warming.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasted & Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
Keywords: autumn pasta, sausage pasta, butternut squash recipe, Brussels sprouts pasta, fall dinner