This autumn dinner has become my go-to for cool evenings when I want something hearty, colorful, and impossibly simple. I first put this combination together on a blustery October night when the market had beautiful small butternut squashes and perfect little Brussels sprouts. The roasted vegetables caramelize and gain depth, while the smoked sausage adds a savory, slightly spicy note that ties everything together. The bow tie pasta holds the garlic-butter sauce in its folds and creates little moments of flavor in every bite. The texture balance — tender squash, crisp-tender sprouts, and meaty sausage — is what makes this dish memorable. I love how flexible this plate is: you can scale it up for a crowd, make it a weeknight one-pan meal, or swap ingredients seasonally. There’s something very homey about roasting a sheet pan of squash and sprouts while pasta bubbles on the stove. The aroma of garlic sizzling in butter and the sweet roasted notes wafting from the oven bring everyone into the kitchen. My partner always asks for this when the temperature drops, and my kids sneak extra bites of sausage off the serving platter. It’s the kind of recipe that eats like a hug — warm, satisfying, and easy to make week after week.

Ingredients

• Butternut squash (3 cups): Peel, seed, and cube about 1 small-to-medium butternut squash to yield 3 cups. Look for a firm squash with a matte tan skin; smaller squash are sweeter and roast faster.
• Brussels sprouts (12 ounces): Choose compact, bright-green sprouts with tight leaves. Trim the stem end, remove any yellow outer leaves, and halve them so the cut side gets nicely caramelized.
• Bow tie pasta (8 ounces): Farfalle holds sauce and veg well; use regular or whole wheat based on preference. Cook to just al dente since the pasta will finish in the skillet.
• Smoked sausage (12 ounces): Use a pre-cooked smoked sausage such as andouille, Cajun, or kielbasa. Slice into coins so each bite has a savory, smoky note — brands like Johnsonville or local smoked links both work great.
• Garlic and butter: Five cloves of garlic, minced, and 2 tablespoons butter create the silky garlic-butter coating. Substitute olive oil for a lighter finish, or use half butter and half oil to prevent burning.
• Olive oil and seasonings: 1 tablespoon olive oil for the squash, 2 tablespoons for the Brussels, and 1 tablespoon for browning the sausage. Salt, freshly ground pepper, 1/4 teaspoon smoked paprika, and fresh thyme finish the dish with warmth and aroma.

Instructions

Roast the butternut squash: Preheat the oven to 400°F. Peel, seed, and cut the squash into 3/4- to 1-inch cubes so they roast evenly. Toss the cubes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Spread in one layer on a parchment-lined baking sheet without overcrowding. Roast on the middle rack for 15–25 minutes, stirring once midway, until edges are golden and a fork slips in easily. Watch closely after 15 minutes; smaller cubes can finish quickly. Roast the Brussels sprouts: While the squash roasts, trim and halve 12 ounces of sprouts. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a separate parchment-lined sheet or on the same sheet if space allows, cut side down. Roast at 400°F for 20–30 minutes, flipping once if needed; they should be deeply browned on the cut edges and tender in the center. Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 8 ounces bow tie pasta according to package timing but stop roughly 1 minute before al dente. Reserve 1/2 cup of pasta cooking water, then drain. Al dente pasta will finish cooking in the skillet without becoming mushy. Brown the sausage: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add sliced sausage coins and sear for about 5 minutes on the first side until browned, then flip and cook another 2–3 minutes. Remove the sausage and set aside, leaving the rendered juices in the pan for flavor. Make the garlic-butter sauce and combine: Reduce heat to medium-low. Add the minced garlic to the same skillet and sweat for 1–2 minutes until fragrant but not browned. Stir in 2 tablespoons butter until melted, then add the drained pasta and toss to coat. If the pasta seems dry, add a few tablespoons of reserved pasta water to loosen the sauce. Season with smoked paprika, salt, and pepper. Fold in roasted squash, roasted Brussels sprouts, sausage, and a few sprigs of fresh thyme. Toss gently until everything is coated and warmed through. Taste and adjust seasoning. Finish and serve: Serve immediately, garnished with extra thyme and an optional drizzle of high-quality olive oil or a sprinkle of grated Parmesan if desired. If your skillet isn’t large enough, combine in a large bowl in batches to avoid crushing the squash.

Storage Tips

Let everything cool to near room temperature before refrigerating to avoid sogginess. Store in shallow, airtight containers for up to 3 days; separate pasta from roasted vegetables if you plan to keep them longer. For freezing, spread roasted squash on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 3 months — this prevents clumping. Reheat in a skillet with a splash of water or broth to loosen the sauce and revive texture. Avoid microwaving straight from frozen; thaw overnight for best results.

Ingredient Substitutions

If butternut squash isn’t available, use sweet potato (peeled and cubed) or pumpkin for a similar sweetness and texture. Swap smoked sausage for smoked turkey sausage or cooked chicken sausage to reduce fat. For a vegetarian version, use smoked tempeh or a hearty mushroom like king oyster sliced and seared. Replace bow tie pasta with penne, rigatoni, or a gluten-free alternative — cook times will vary slightly. Use olive oil instead of butter for a dairy-free option, and add a splash of lemon to brighten the flavors.

Serving Suggestions

Serve this dish family-style from the skillet or platter so everyone can take the best roasted pieces. Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness, or offer crusty bread to mop up the garlic-butter sauce. For a heartier meal, add a side of roasted root vegetables or a simple apple-and-fennel slaw to echo the autumn flavors. Garnish with fresh thyme, cracked black pepper, and an optional sprinkle of grated Parmesan or Pecorino.

Cultural Background

This recipe is rooted in American fall cooking traditions that emphasize roasting seasonal produce like squash and Brussels sprouts and pairing them with smoked meats brought by European charcuterie practices. Smoked sausages such as kielbasa and andouille carry Old World smoking techniques into New World seasonal produce, creating dishes that are comforting and robust during cooler months. The mix of sweet roast veg and savory smoked meats is a hallmark of harvest-time plates across many regions.

Seasonal Adaptations

In autumn, highlight the squash by roasting with a pinch of maple sugar or a drizzle of maple syrup for warmth. For winter, use roasted rutabaga or parsnip in place of squash. In spring and summer, substitute squash with roasted summer squash, zucchini, or cherry tomatoes and swap out thyme for fresh basil. Holiday versions can include chestnuts or a handful of dried cranberries tossed in at the end for a festive touch.

Meal Prep Tips

Roast large batches of squash and Brussels sprouts at the start of the week and portion into containers for easy dinners. Cook pasta separately and toss with a little oil to prevent sticking; reheat in the skillet with roasted veg and sausage. Keep a jar of pre-sliced smoked sausage in the fridge or use frozen sausage coins for quick assembly. Use labeled containers to rotate through meals and keep flavors bright by adding fresh herbs at the time of reheating.

This autumn plate is more than a recipe — it’s a template for cozy evenings, simple hosting, and getting creative with seasonal swaps. Cook it once and you’ll find small ways to adapt it each year while keeping the same comforting core.