Cozy Autumn Sausage Pasta

This hearty fall dish brings together the sweetness of butternut squash with crunchy Brussels sprouts and flavorful sausage, all tossed with perfectly cooked pasta in a buttery garlic sauce. Every mouthful delivers a wonderful mix of textures and cozy autumn tastes.

I've made this meal so many times now, and I've found that letting your squash get a bit darker and more caramelized than you might think is OK actually adds an amazing richness that transforms the whole dish.

Complete Ingredient Buying Guide

• Sausage: Go for top-notch smoked andouille for maximum flavor. Grab ones where you can see the spices inside
• Butternut squash: Pick one that feels heavy and has dull skin. Stay away from any with mushy parts
• Brussels sprouts: Go for compact, vibrant green ones. The tiny ones usually taste sweeter
• Pasta: Use good farfalle that'll catch all that tasty sauce
• Garlic: Only use full fresh bulbs - the jarred stuff just won't do the job
• Butter: Fancy European butter makes your sauce extra decadent

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Simple Cooking Instructions

Getting the veggies ready:

Heat your oven to 425°F for the best browning. Chop squash into same-sized 1-inch pieces. Clean and cut Brussels sprouts in half. Mix them separately with olive oil, salt, and pepper. Put them on different sides of your baking tray. Cook for about 25-30 minutes, giving them a stir halfway.

Cooking your sausage:

Cut sausage into diagonal slices about 1/2-inch thick. Warm up a cast iron pan over medium-high heat. Lay sausage pieces flat without overlapping. Cook about 2-3 minutes each side until they turn golden. Set aside on paper towels.

Cooking the pasta right:

Get a big pot of water boiling hard. Add plenty of salt so it tastes like ocean water. Cook your pasta one minute less than what the box says. Save a cup of the pasta water before draining. Toss drained pasta with a bit of olive 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 till you can smell it. Add the saved pasta water and let it bubble down a bit. Add salt, pepper, and some red pepper flakes if you want heat.

Putting it all together:

Mix pasta into the sauce. Gently fold in your roasted veggies and sausage. Toss everything until well mixed. Taste and add more seasoning if needed. Sprinkle with fresh herbs if you feel fancy.

After cooking this meal through many fall seasons, I've realized that getting the timing right makes all the difference. Start with the veggies, then work on the pasta and sausage so everything finishes at once. This way, all parts of your meal will be hot and just the right texture when served.

Looking Back: Through countless times making this fall dinner, I've grown to love how it captures autumn in a bowl. The way sweet squash balances with slightly bitter sprouts, while smoky sausage adds richness and pasta brings it all into one satisfying dish. It's the ultimate comfort food. Whether I'm making it for family or friends, everyone loves it despite how simple it is to make. And don't get me started on the leftovers - they might taste even better the next day as all those flavors mingle overnight.

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Frequently Asked Questions

→ Can I use a different vegetable instead?

Of course! Sweet potatoes are a great swap and can be cooked the same way.

→ What sausage should I pick?

Any smoked sausage works! Try andouille, cajun-style, or standard smoked for unique tastes.

→ Can I prep ahead of time?

Sure, roast your veggies beforehand and heat them back up when mixing everything.

→ Is parchment necessary for roasting?

It helps keep your veggies from sticking and makes cleaning up a breeze.

→ How do I make it vegetarian?

Just leave out the sausage! Replace it with extra roasted vegetables or plant-based sausage.