Autumn Sausage and Butternut Squash Pasta with Brussels Sprouts Recipe

Introduction

This autumn dinner features a comforting combination of Italian sausage, tender pasta, caramelized Brussels sprouts, and sweet butternut squash. It’s a hearty, flavorful one-pan meal perfect for cozy evenings. Easy to prepare and full of seasonal goodness, it’s sure to become a family favorite.

Ingredients

• 1 lb Italian sausage (sliced)
• 12 oz bow-tie pasta
• 1 lb Brussels sprouts (halved)
• 2 cups butternut squash (cubed)
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1 cup chicken broth
• 0.5 cup heavy cream
• 0.25 cup Parmesan cheese (grated)
• 2 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat and brown the sliced Italian sausage until cooked through, about 6-8 minutes.
2. Step 2: Add the halved Brussels sprouts and cubed butternut squash to the skillet. Cook for 8-10 minutes until the vegetables begin to caramelize and soften.
3. Step 3: Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
4. Step 4: Pour in the chicken broth and add the bow-tie pasta. Stir everything to combine evenly.
5. Step 5: Bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
6. Step 6: Stir in the heavy cream, grated Parmesan cheese, balsamic vinegar, and dried thyme. Mix well until the sauce is thick and creamy.
7. Step 7: Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
8. Step 8: Allow the dish to rest for 2-3 minutes before plating to let the sauce fully thicken.

Tips & Variations

• For a vegetarian version, substitute sausage with sautéed mushrooms or a plant-based sausage alternative.
• Use fresh thyme instead of dried for a brighter flavor.
• Add a pinch of red pepper flakes if you prefer a little heat.
• Swap bow-tie pasta for penne or rigatoni, which also hold sauce well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, any Italian-style sausage works well, including sweet, spicy, or even chicken-based sausage depending on your taste preference.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the bow-tie pasta with a gluten-free pasta variety to keep the dish safe for gluten-sensitive diets without sacrificing flavor.

Autumn Sausage and Butternut Squash Pasta with Brussels Sprouts Recipe

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★★★★★

4.9 from 100 reviews

This hearty Autumn Dinner combines savory Italian sausage with tender bow-tie pasta, caramelized Brussels sprouts, and sweet butternut squash, all enriched with a creamy Parmesan-balsamic sauce and fragrant thyme. It’s a cozy, one-pan meal perfect for fall evenings, balancing rich flavors and seasonal vegetables in a satisfying stovetop dish.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat

• 1 lb Italian sausage (sliced)

Vegetables

• 1 lb Brussels sprouts (halved)
• 2 cups butternut squash (cubed)
• 3 cloves garlic (minced)

Pasta & Grains

• 12 oz bow-tie pasta

Liquids & Oils

• 2 tbsp olive oil
• 1 cup chicken broth
• 0.5 cup heavy cream
• 2 tbsp balsamic vinegar

Dairy & Cheese

• 0.25 cup Parmesan cheese (grated)

Herbs & Seasonings

• 1 tsp dried thyme
• salt and pepper (to taste)
• fresh parsley (for garnish)

Instructions

1. Cook the Sausage: Heat olive oil in a large skillet over medium-high heat and brown the sliced Italian sausage until cooked through, about 6-8 minutes. This step builds the base flavor for the dish.
2. Cook the Vegetables: Add the halved Brussels sprouts and cubed butternut squash to the skillet, cooking for 8-10 minutes until the vegetables begin to caramelize and soften, enhancing their natural sweetness and texture.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it, which would add bitterness.
4. Add Pasta and Broth: Pour in the chicken broth and add the bow-tie pasta, stirring to combine all ingredients evenly. This creates the cooking liquid needed for the pasta.
5. Simmer Pasta: Bring the mixture to a boil, then reduce heat to medium-low and simmer covered for 12-15 minutes, stirring occasionally until the pasta is tender and has absorbed much of the liquid.
6. Finish the Sauce: Stir in the heavy cream, Parmesan cheese, balsamic vinegar, and dried thyme. Mix until the sauce becomes thick and gooey, coating the pasta and vegetables luxuriously.
7. Season and Garnish: Season with salt and pepper to taste. Garnish the dish with fresh parsley to add a burst of color and fresh flavor.
8. Rest Before Serving: Allow the dish to rest for 2-3 minutes to let the sauce fully thicken before plating individual servings, ensuring optimal texture and flavor.

Notes

• For a spicier kick, use hot Italian sausage instead of mild.
• To make this dish gluten-free, substitute the bow-tie pasta with a gluten-free pasta alternative.
• If you prefer a lighter version, use half-and-half instead of heavy cream.
• Make sure to stir occasionally during simmering to prevent the pasta from sticking to the bottom of the skillet.
• Fresh thyme can be used instead of dried thyme for a brighter herbal flavor.

Keywords: Autumn dinner, Italian sausage pasta, butternut squash recipe, Brussels sprouts pasta, creamy pasta skillet, one-pan dinner