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Autumn Dinner with Sausage Pasta, Brussels Sprouts, and Butternut Squash

A cozy autumn pasta dinner featuring savory sausage, caramelized Brussels sprouts, sweet roasted butternut squash, and a creamy garlic sauce. The perfect fall one-skillet meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: American, Autumn
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cups Brussels sprouts trimmed and halved
  • 2 cups butternut squash diced
  • 1 yellow onion diced
  • 3 cloves garlic minced
Protein
  • 1 lb Italian sausage casings removed
Pasta & Sauce
  • 12 oz pasta short pasta like rigatoni or penne
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • Large skillet
  • Cutting board
  • Pasta pot
  • Mixing spoon

Method
 

  1. Heat olive oil in a skillet and cook Brussels sprouts until browned.
  2. Add butternut squash and sauté until tender; remove and set aside.
  3. Cook sausage in the same skillet until browned and crumbled.
  4. Add onion and garlic to the sausage and cook until softened.
  5. Pour in chicken broth and heavy cream, stirring to form a sauce.
  6. Cook pasta in salted water until al dente; reserve some pasta water.
  7. Add pasta, vegetables, and parmesan to the skillet; toss to coat.
  8. Adjust seasoning and add pasta water if needed to loosen sauce.
  9. Serve warm with extra parmesan.

Notes

Top with red pepper flakes or fresh herbs. Caramelize vegetables well for maximum flavor.