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This hearty fall combo brings together the sweetness of butternut squash, the crunch of Brussels sprouts and the rich flavor of smoky sausage, all wrapped up with perfectly cooked pasta in a buttery garlic sauce. Every mouthful delivers a wonderful mix of textures and warm seasonal goodness.
I've made this countless times and found that letting the squash get a bit darker and more caramelized than you might think proper actually adds this amazing deep flavor that lifts the whole dish to another level.
Complete Ingredients Buying Guide
- Sausage: Go for smoked andouille with the best flavor. You want ones where you can see the spices
- Butternut squash: Pick one that feels heavy with dull skin. Stay away from any with soft parts
- Brussels sprouts: Get ones with tight, green heads. The smaller sprouts usually taste sweeter
- Pasta: Good farfalle pasta works best as it catches all the sauce
- Garlic: Only use fresh whole bulbs - the stuff in jars won't taste right
- Butter: Try European butter for a creamier sauce
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Simple Cooking Instructions
- Getting veggies ready:
- Heat your oven to 425°F for the best browning. Cut your squash into even 1-inch chunks. Cut ends off sprouts and slice in half. Coat them separately with olive oil, salt and pepper. Put them on different sides of your baking tray. Cook for 25-30 minutes, stirring once halfway through.
- Cooking the sausage:
- Cut sausage into 1/2-inch thick slices at a slight angle. Warm up a cast iron pan over medium-high heat. Put sausage in a single layer. Cook about 2-3 minutes each side until they turn golden. Put them on a paper towel when done.
- Cooking pasta right:
- Get a big pot of water boiling hard. Add plenty of salt so it tastes like seawater. Cook pasta for 1 minute less than the box says. Save a cup of the water before draining. Toss pasta with a bit of oil so it won't stick together.
- Making the sauce:
- Melt butter in a big pan over medium heat. Throw in chopped garlic and cook just until you can smell it. Pour in the saved pasta water and let it bubble down a bit. Add salt, pepper, and red pepper flakes if you want some heat.
- Putting it all together:
- Add pasta to the butter sauce. Mix in the roasted veggies and sausage pieces. Gently toss everything together. Taste and add more seasoning if needed. Sprinkle with fresh herbs if you'd like.
After cooking this through many fall seasons, I've realized timing really matters. Start with the veggies first, then work on the pasta and sausage so everything finishes at once. This way, you get a perfectly balanced meal where everything's hot and has just the right texture.
Final Thoughts: Over the years this fall dinner has shown me how perfectly it captures what autumn cooking is all about. The way sweet squash balances against slightly bitter sprouts, while smoky sausage adds richness and the pasta brings it all together - it's pure comfort food. Whether it's just family dinner or you're feeding friends, this dish always wows people despite being pretty easy to make. And don't toss the leftovers - they might taste even better tomorrow as the flavors have time to mix and deepen overnight.
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Frequently Asked Questions
- → Can I swap out the squash?
- For sure! Sweet potatoes are a great swap and roast just as easily using the same method and time.
- → What kind of sausage should I use?
- Go for any smoked sausage! Try cajun, traditional smoked, or andouille for different flavors.
- → Can I prep this ahead of time?
- Absolutely. Roast the veggies in advance and just warm them up when tossing with the fresh pasta and sausage.
- → Why is parchment paper suggested for roasting?
- It keeps the veggies from sticking, makes cleanup simple, and helps roast them evenly.
- → Is it possible to make this vegetarian?
- Yes! Leave out the sausage and roast extra veggies instead, or use vegetarian sausage options.