Name: Autumn Pasta with Roasted Butternut Squash, Brussels Sprouts, and Italian Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 small butternut squash (about 1–1.5 lb), cut into 1-inch cubes; 12 oz Brussels sprouts, halved; 2–3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lb Italian sausage, casings removed; 12 oz pasta; 1/2 cup grated Parmesan; 2 tablespoons butter or a splash of olive oil; Zest of 1 lemon

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Autumn’s best flavors come together in this cozy pasta — sweet roasted butternut squash, crisp Brussels sprouts, and savory Italian sausage tossed with pasta and Parmesan. I’ve made variations of this many times through fall and it’s become my go-to weeknight meal when I want something hearty but not fussy. If you love roasted squash textures and fall spices, this dish hits the mark and pairs nicely with other seasonal recipes like roasted butternut squash with cranberries and pecans for a full autumn spread.

Why Make This Recipe

Big fall flavor: caramelized squash and Brussels sprouts give sweet and nutty notes that balance the salty sausage.
One-pan ease with a quick toss: roast the veg, cook the sausage, and boil the pasta — minimal cleanup.
Good nutrition: vegetables add fiber, vitamins A and C, and the sausage provides satisfying protein.
Flexible for weeknights or entertaining: scale up easily and it’s crowd-pleasing.
Personal note: I love how the roast sugars on the squash contrast with a little tang from lemon zest — it makes every bite interesting and keeps leftovers exciting. Also pairs well with creamy, comforting sides like creamy macaroni and cheese with roasted vegetables when you want extra indulgence.

Recipe Overview

Prep time: 15 minutes (peeling and chopping the squash and trimming Brussels sprouts)
Cook time: 30–35 minutes (roasting + sausage + pasta)
Total time: about 50 minutes
Servings: 4 generous servings
Difficulty: Easy–Medium
Method: Roast vegetables at 425°F (220°C) until caramelized, sear Italian sausage in a skillet, cook pasta al dente, then combine everything with reserved pasta water and Parmesan to create a silky sauce. For a similar roasted-veg pasta technique see creamy roasted red pepper pasta with mushrooms.

My Experience Making This Recipe

I tested this several times to nail the roast time and pasta ratio. The biggest discovery was roasting the squash and sprouts at a higher temperature (425°F) for deep caramelization while keeping them separate on a sheet pan to avoid steaming. I also learned to reserve at least 1 cup of pasta water — it transforms the final sauce.

How to Make Autumn Pasta with Roasted Butternut Squash, Brussels Sprouts, and Italian Sausage

Start by cutting 1 small butternut squash into 1-inch cubes (about 1–1.5 lb) and halving 12 oz Brussels sprouts. Toss both with 2–3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, then roast on a rimmed baking sheet at 425°F (220°C) for 25–30 minutes, flipping once. Meanwhile, brown 1 lb Italian sausage (casings removed if crumbled) in a large skillet until the interior reaches 160°F (71°C). Boil 12 oz pasta until 1–2 minutes shy of package time, reserve 1 cup pasta water, and drain. Combine roasted veg, sausage, pasta, 1/2 cup grated Parmesan, and 1/4–1/2 cup reserved pasta water, tossing until silky; finish with 2 tablespoons butter or a splash of olive oil and lemon zest.

Expert Tips for Success

Cut veg uniformly: 1-inch cubes and halved sprouts roast evenly and finish at the same time.
Don’t crowd the pan: spread vegetables in a single layer on a rimmed sheet; overcrowding causes steaming instead of browning.
Use high heat for caramelization: 425°F (220°C) yields better Maillard reaction and deeper flavor than lower temps.
Save pasta water: the starchy water (start with 1 cup) is your emulsifier — add gradually until you reach the desired sauce. For searing advice and one-pan techniques, I sometimes borrow steps from recipes like savory roasted Italian stuffed peppers where browning and deglazing are key.
Use an instant-read thermometer for sausage: aim for 160°F (71°C) to ensure safety without overcooking.

How to Serve Autumn Pasta with Roasted Butternut Squash, Brussels Sprouts, and Italian Sausage

Finish with bright notes: sprinkle fresh parsley or sage and a few teaspoons of lemon zest to lift the dish.
Add crunch: toasted walnuts or toasted pepitas scattered on top add texture and flavor contrast.
Pairings: serve alongside a crisp green salad and crusty bread or a simple white wine like Pinot Grigio.
Occasion tips: double the recipe for casual dinner parties; it reheats well and tastes great kept warm in a shallow pan.

Storage and Reheating Guide

Fridge: Store leftovers in an airtight container for 3–4 days. Keep pasta and sauce together; roasted veg softens over time but still tastes great.
Freezing: For best texture, freeze components separately. Freeze cooked sausage and roasted vegetables in freezer-safe containers for up to 2 months. Cooked pasta can be frozen but gets softer; I recommend freezing only the sausage and veg if you plan to reheat later.
Reheating: Reheat gently on the stove over medium-low with a splash of water, broth, or cream to refresh the sauce (5–8 minutes). In the microwave, cover and heat in 1-minute intervals, stirring and adding a little liquid if dry. For oven reheating, place in a covered dish at 350°F (175°C) for 12–20 minutes.

Recipe Variations

Gluten-free: swap 12 oz gluten-free pasta and proceed the same way; note cook times vary.
Dairy-free: omit Parmesan and finish with 2 tablespoons olive oil and 2 tablespoons nutritional yeast for a savory finish.
Vegetarian: replace sausage with a can of drained chickpeas (add at the end to brown slightly) or use plant-based sausage.
Seasonal dessert pairing: finish the meal with a warm apple dessert like apple crisp with oats and cinnamon for an easy fall menu.

Nutritional Highlights

Vitamin-rich vegetables: butternut squash is high in vitamin A and carotenoids; Brussels sprouts provide vitamin C and fiber.
Protein: Italian sausage adds protein and fat — choose lean or turkey sausage to reduce saturated fat.
Allergens and portions: contains gluten (unless GF pasta used) and dairy (Parmesan). Plan portions to balance calories — about 1 to 1 1/4 cups per adult serving.

Troubleshooting Common Issues

Vegetables not browning: likely crowded pan or low oven temp; spread in a single layer and roast at 425°F (220°C).
Sauce too thin or watery: simmer briefly to reduce, or stir in additional grated Parmesan and a tablespoon of butter to emulsify.
Sausage undercooked in the center: slice thicker links into smaller pieces and finish in the skillet; use an instant-read thermometer to reach 160°F (71°C).

Frequently Asked Questions

Q: Can I roast the vegetables ahead of time?
A: Yes — roast and cool completely, then store in the fridge for up to 48 hours. Reheat in a 400°F (205°C) oven for 8–10 minutes to re-crisp, or warm them in a skillet before combining with pasta. This saves time on busy nights and keeps textures better than reheating from cold in the microwave.

Q: What’s the best type of sausage to use?
A: Mild or sweet Italian sausage gives classic savory flavor without too much heat. For a spicier kick use hot Italian sausage or add 1/2 teaspoon red pepper flakes while tossing. Turkey sausage or chicken sausage work well if you want lower fat; adjust seasoning with a pinch of fennel or smoked paprika if needed.

Q: How do I prevent the pasta from becoming gluey when mixing with the veg?
A: Drain the pasta when it’s 1–2 minutes before al dente and reserve at least 1 cup of pasta water. Toss hot pasta with a little pasta water and Parmesan off the heat — the starch creates a silky coating and prevents clumping.

Q: Can I make this for meal prep?
A: Yes. Store components separately when possible (pasta, roasted veg, sausage). Reheat briefly on the stovetop with a splash of water or broth and toss to recombine. This keeps the squash from going mushy and preserves better overall texture.

Conclusion

For a tested, cozy weeknight or weekend meal that celebrates fall produce and savory sausage, this pasta is reliable and adaptable; for inspiration on similar autumn dinners combining sausage, pasta, Brussels sprouts, and butternut squash, see Autumn Dinner with Sausage, Pasta, Brussels Sprouts and Butternut.

Autumn Pasta with Roasted Butternut Squash, Brussels Sprouts, and Italian Sausage