Celebrate the flavors of fall with this hearty, colorful Autumn Dinner! Roasted butternut squash, caramelized Brussels sprouts, smoky sausage, and tender bow tie pasta come together in a garlicky butter sauce for a meal that’s cozy, comforting, and full of flavor. Perfect for weeknight dinners, holiday gatherings, or meal prep for the week ahead.

---

Why You’ll Love This Recipe

• All-in-One Meal: Protein, veggies, pasta, and fiber in a single skillet.
• Simple Ingredients: Just four main components—smoked sausage, roasted Brussels sprouts, roasted butternut squash, and bow tie pasta—plus pantry staples like garlic, butter, and olive oil.
• Versatile & Seasonal: Ideal for fall and winter, and you can swap butternut squash for sweet potatoes any time of year.
• Meal Prep Friendly: Roast vegetables ahead or freeze for a quick weeknight dinner.

---

Ingredients

Roasted Butternut Squash

• 3 cups butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste

Roasted Brussels Sprouts

• 12 oz Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste

Pasta

• 8 oz bow tie pasta

Sausage & Garlic Butter Sauce

• 1 tbsp olive oil
• 12 oz cooked smoked sausage (Andouille or Cajun), sliced
• 5 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper, to taste
• ¼ tsp smoked paprika (optional)
• Fresh thyme, for garnish

---

Instructions

1. Roast the Vegetables

1. Preheat oven to 400°F.
2. Toss the butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast 15–20 minutes until tender and lightly golden.
3. Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a separate sheet (or alongside squash if there’s space) for 20–30 minutes until caramelized.

2. Cook the Pasta

Boil bow tie pasta according to package instructions. Drain and set aside.

3. Cook the Sausage

Heat 1 tbsp olive oil in a large skillet. Add sliced sausage and cook 5 minutes per side until lightly browned. Remove from the skillet.

4. Make the Garlic Butter Sauce

In the same skillet, sauté garlic for 1–2 minutes until fragrant. Stir in butter, then add cooked pasta, tossing to coat in the garlicky butter.

5. Combine Everything

Add roasted butternut squash, roasted Brussels sprouts, sausage, and fresh thyme to the skillet. Toss gently to combine. Adjust seasoning with salt, pepper, and smoked paprika, if desired.

6. Serve

Serve warm, garnished with extra thyme. Pair with a simple fall salad or crusty bread for a complete meal.

---

Tips for Success

• Prep Ahead: Roast vegetables up to 3 days in advance.
• Use Pre-Cubed Squash: Saves peeling and chopping time.
• Don’t Overcrowd: Spread veggies in a single layer for perfect caramelization.
• Gluten-Free Option: Swap bow tie pasta for your favorite gluten-free variety.

---

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in airtight containers for up to 3 months.
• Reheat: Microwave individual portions 1–2 minutes or reheat in a skillet with a splash of olive oil over medium heat for 5 minutes.

---

This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the perfect way to enjoy seasonal produce in a hearty, flavorful meal. Simple, colorful, and full of fall goodness—ideal for family dinners, holiday gatherings, or meal prep for the week ahead.