Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauce

When the air turns crisp and the leaves start performing their fiery ballet, nothing satisfies quite like anAutumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauce.

This dish is my secret weapon against the winter blues—a symphony of savory, sweet, and garlicky flavors that instantly wraps you in a culinary blanket of pure, cozy deliciousness.

• Effortlessly transform basic seasonal ingredients into a luxurious, sheet-pan style dinner perfect for busy weeknights and impromptu gatherings.
• Experience the delightful combination of caramelized butternut squash and crispy Brussels sprouts balanced beautifully by rich, herby chicken sausage.
• The vibrant orange squash, deep green sprouts, and golden pasta create a beautiful, rustic centerpiece that truly elevates any autumn table setting.
• Easily customize the recipe by swapping out different sturdy seasonal root vegetables or experimenting with various types of delightfully short pasta shapes.

Why This Dish is the Ultimate Comfort Food

I remember the first time I made a version of this meal. It was a chaotic Tuesday evening, the kind where you open the fridge hoping a fully prepared gourmet dinner magically appears. Spoiler alert: it never does. I had a lonely butternut squash, some forlorn Brussels sprouts I’d sworn I would use, and a package of high-quality chicken sausage that seemed intimidating to incorporate.

My goal was simple: create something deeply satisfying with minimal fuss. What resulted was an absolute flavor revelation. The key is roasting. Roasting transforms those humble vegetables from crunchy, slightly bitter contenders into caramelized, sweet, melt-in-your-mouth perfection. When you mix them with robust chicken sausage and then coat everything in a luminous, flavorful garlic butter sauce, you create an incredibly textural and flavorful experience.

This hearty autumn pasta dish is not just food; it is an experience. It signals the beginning of soup season, chunky sweater weather, and the permission to eat bowls of buttery, garlicky carbs without an ounce of guilt. If you are looking for a meal that feels fancy but requires the effort level of microwaving leftovers, this roasted vegetable and sausage dinner is exactly what you need in your life right now. Stop stressing over complicated techniques and embrace the simple joy of roasting things until they taste amazing.

The Magic of Roasting Seasonal Vegetables

Many people dread Brussels sprouts, usually because they remember the boiled, watery versions from childhood. We are leaving those nightmares in the past. Roasting Brussels sprouts and cubes of butternut squash at a high heat brings out a completely different dimension. The squash becomes soft, sweet, and slightly jammy on the edges, while the sprouts achieve an addictive crispness. You want those dark, nearly black edges; those are flavor pockets! Tossing them generously with olive oil, salt, and maybe a dash of dried thyme ensures they caramelize properly. You can even sprinkle a touch of maple syrup during the last ten minutes of cooking if your squash needs a little extra sweetness boost to counteract the savory chicken sausage.

The cooking time for the vegetables aligns perfectly with the time it takes to boil your water and cook the pasta. This synchronicity is essential for keeping cleanup simple and preventing that dreaded, hour-long culinary marathon. This preparation method is truly a weeknight warrior’s dream, minimizing pot usage and maximizing that delicious roasted aroma floating throughout your kitchen.

Pairing Perfection: Choosing the Right Pasta

The choice of pasta is paramount in a dish dominated by chunky vegetables and sausage pieces. Avoid thin, delicate strands like linguine or angel hair. They simply cannot stand up to the weight of the squash and sprouts, nor can they effectively capture the luscious garlic butter sauce. You need structure and shape!

I highly recommend using short, tubular, or ridged shapes. Think rigatoni, penne, or cavatappi. These shapes possess deep crevices that act like tiny little spoons, scooping up all that irresistible garlic butter sauce and ensuring every bite delivers a full profile of flavor. The ridges (like those on rigatoni) help hold onto the sauce, creating a richer mouthful. Ensure you reserve some of the starchy pasta cooking water before draining; this liquid gold is crucial for emulsifying the final garlic butter sauce, turning it into a silky cloak rather than a greasy slick.

Ingredients for Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauce

Here’s what you’ll need to make this delicious dish:

• Chicken SausageUse a fully cooked, high-quality sweet or mild Italian-style chicken sausage; slice it into half-inch thick rounds.
• Butternut SquashPeel, seed, and cube one medium butternut squash into roughly one-inch pieces for optimal roasting uniformity.
• Brussels SproutsTrim and halve or quarter the larger sprouts to ensure they crisp up evenly during the high-heat roasting process.
• Short PastaChoose 12 ounces of rigatoni, penne, or cavatappi, ensuring a hearty shape that can withstand the chunky sauce elements.
• Unsalted ButterThis is the base of your rich, savory sauce, so use quality butter for the best flavor payoff.
• GarlicYou need plenty of fresh cloves, finely minced, because this is the star component of the signature garlic butter sauce.
• Vegetable BrothUse low-sodium vegetable broth to help thin the sauce without diluting the overall robust flavor profile.
• Fresh Sage and ThymeA mix of these autumnal herbs provides essential warmth and fragrance that complements the squash and sausage perfectly.
• Red grape vinegarA small splash adds a necessary acidic brightness at the end, cutting through the richness of the butter and roasted ingredients.
• Pecorino Romano CheeseThis salty, hard cheese provides a sharp, savory finish and helps thicken the final pasta dish.
• Olive Oil, Salt, and PepperEssential pantry staples for roasting the vegetables and seasoning every layer of the meal effectively.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Prep and Roast the Autumn Vegetables

Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, toss the cubed butternut squash and halved Brussels sprouts with three tablespoons of olive oil, salt, and pepper. Spread them in a single layer and roast for 15 minutes. Add the sliced chicken sausage to the pan after 15 minutes and continue roasting for another 15 to 20 minutes, until the vegetables are tender and slightly caramelized.

Step 2: Cook the Pasta

While the vegetables and sausage are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until it reaches al dente (firm to the bite). Before draining the pasta, carefully scoop out and reserve about one cup of the starchy cooking water; this liquid is crucial for the sauce.

Step 3: Build the Garlic Butter Sauce

In a large skillet or Dutch oven—big enough to hold all the pasta—melt the unsalted butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant, making sure the garlic does not brown or burn. Stir in the fresh sage and thyme leaves, allowing them to bloom for about 30 seconds.

Step 4: Combine the Ingredients

Pour in half a cup of the reserved pasta cooking water and the vegetable broth, stirring constantly to create a smooth, emulsified sauce. The sauce should look slightly glossy. Add a small splash of Red grape vinegar and stir. If the sauce looks too thick, add a little more pasta water until it achieves a velvety consistency.

Step 5: Toss and Finish

Add the drained pasta directly into the large skillet with the garlic butter sauce. Toss well to thoroughly coat every piece of pasta. Next, gently fold in the roasted butternut squash, Brussels sprouts, and chicken sausage mixture from the sheet pan. Stir carefully to combine without smashing the tender squash cubes.

Step 6: Serve Immediately

Remove the pan from the heat and stir in the grated Pecorino Romano cheese until the dish is creamy and well incorporated. Taste and adjust seasoning with extra salt and pepper if needed. Transfer this gloriousAutumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauceto large bowls and enjoy immediately.

Tips for Elevating Your Autumn Dinner Experience

Making a successful roasted pasta dish is all about balance: balancing the fat from the butter and sausage against the acidity and starch from the pasta water. Following a few extra pro tips ensures you move from making a good meal to creating an absolutely stellar, unforgettable plate of fall comfort food. Paying attention to details like the temperature of your roasting pan and the quality of your garlic can make a huge difference in the final result.

Achieving the Perfect Garlic Butter Sauce

The secret weapon of this entire dish is the garlic butter sauce. To make it perfect, ensure you do not cook the garlic too long. Garlic burns quickly, turning bitter and ruining the delicate flavor profile. Sauté it gently for just 60 seconds. Furthermore, when you combine the butter mixture with the pasta water and vegetable broth, whisk vigorously. The starch from the reserved pasta water is vital for creating an emulsion, turning the sauce from simple melted butter into a thick, glossy, velvety coating that clings beautifully to the rigatoni.

Storage and Reheating Secrets

While this dish truly shines when eaten fresh, leftovers store remarkably well. Store any remaining pasta in an airtight container in the refrigerator for up to four days. Reheating pasta dishes that include heavy starch and fat can often lead to dryness. To restore moisture, place the pasta in a skillet over medium-low heat and add a small splash of chicken broth or water—about a tablespoon per serving. Stir gently until the sauce rehydrates and the pasta is heated through. Avoid microwaving, as it tends to make the chicken sausage tougher and the sprouts soggy.

Frequently Asked Questions About This Hearty Meal

Can I substitute the butternut squash with another autumn vegetable?

Absolutely, you can easily swap butternut squash for sweet potato, acorn squash, or even carrots. Ensure you cut the replacement vegetable into small, uniform cubes (about one inch) so it roasts within the same time frame as the Brussels sprouts.

What if I don’t have fresh herbs available for the sauce?

Dried herbs work well in a pinch, but remember that dried herbs are more concentrated than fresh ones. If substituting, use about one teaspoon of dried sage and one teaspoon of dried thyme instead of the fresh amounts listed. Add them to the melted butter right along with the garlic.

How can I add some heat to this comforting dinner?

For a welcome kick of heat, add a generous pinch of red pepper flakes to the baking sheet when you are tossing the vegetables and sausage before roasting. Alternatively, stir a few dashes of your favorite hot sauce into the garlic butter sauce right before adding the cooked pasta.

Is it possible to prepare any part of this meal ahead of time?

You can definitely prep the components in advance. Chop the butternut squash and Brussels sprouts up to 24 hours ahead of time and store them in an airtight container in the fridge. However, wait to slice the chicken sausage and prepare the garlic butter sauce until you are ready to cook and serve the complete meal.

When the Thermometer Plummets, Comfort Calls

Do you ever feel like autumn arrives, not with a gentle leaf flutter, but with a dramatic mic drop? One minute you are sipping iced tea, debating the merits of flip-flops, and the next, you are frantically searching for that misplaced wool sweater while eyeing your oven like it is the only beacon of hope left in the world. Welcome to my annual internal weather crisis. This transition demands serious comfort food, but frankly, I am tired of the standard chili rotation. We need something luxurious, hearty, and deeply seasoned—something that screams, “I am cozy and nobody can bother me.”

That is precisely how this recipe for the perfectAutumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter saucewas born. It is a symphony of fall flavors, combining the sweetness of seasonal squash, the savory punch of chicken sausage, and a rich, decadent garlic butter sauce that will make you momentarily forget why you own a fork. This dish is less a meal and more a culinary hug, a one-pot (almost!) wonder that turns frantic weeknights into genuinely satisfying evenings.

The Magic of Pairing Seasonal Produce

Butternut squash and Brussels sprouts often get a bad rap—misunderstood vegetables trapped in the shadow of bland cooking methods. But trust me, roasting them transforms their personalities entirely. Butternut squash becomes caramelized and sweet, while the Brussels sprouts achieve a crispy, nutty edge that pairs flawlessly with the robust texture of the pasta and the salty chicken sausage. We are not just tossing ingredients together; we are orchestrating a flavor festival, ensuring every bite offers textural contrast and deep, savory goodness.

The secret weapon here is the sauce. Forget heavy cream sauces that weigh you down. We utilize a simple, vibrant garlic butter sauce, amplified by a little pasta water to create a silky, emulsified coating. It coats the penne (or rigatoni, if you prefer a wider canvas) beautifully, ensuring that the flavor profile of the chicken sausage and roasted vegetables integrates seamlessly. This is the ultimate seasonal pasta bake—a dish substantial enough for the coldest evening but simple enough for a Tuesday night.

Gathering Your Autumn Arsenal: Ingredients List

Everything You Need for This Seasonal Delight

Remember to select high-quality ingredients, especially the chicken sausage, which will dictate much of the dish’s overall flavor. Look for fully cooked, Italian-style chicken sausage seasoned with fennel and herbs for the best results.

• 1 pound pasta (such as penne, rigatoni, or cavatappi)
• 1 pound cooked chicken sausage, sliced into half-inch rounds
• 1 small butternut squash (about 3 cups cubed)
• 1 pound Brussels sprouts, trimmed and halved
• 4 tablespoons olive oil, divided
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Decadent Garlic Butter Sauce

• 6 tablespoons unsalted butter (or plant-based butter alternative)
• 5 cloves garlic, minced
• ½ cup vegetable broth (or chicken broth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 teaspoon crushed red pepper flakes (optional, for a kick)
• Fresh parsley, chopped, for garnish

Cooking Steps: From Roasting to Radiance

Preparation is Key to Pasta Perfection

Before you even think about boiling water, handle the vegetables. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts together in a large bowl with 2 tablespoons of olive oil, the dried sage, dried thyme, salt, and pepper. Ensure the vegetables are evenly coated. Spread them out on a large baking sheet. Do not overcrowd the sheet, or they will steam instead of roast! Roast for 20 to 25 minutes, flipping halfway through, until the squash is tender and the Brussels sprouts edges are crispy.

Searing the Sausage and Boiling the Noodles

While the vegetables are roasting, start the pasta. Cook the pasta according to package directions, aiming for al dente—it will finish cooking in the sauce later. Before draining, make sure you reserve at least 1 cup of the starchy pasta cooking water. This water is liquid gold; it helps create that creamy, luxurious emulsion we want in the garlic butter sauce.

In a large, deep skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced chicken sausage. Sear the sausage for about 5 minutes, turning occasionally, until the rounds are nicely browned and caramelized around the edges. This step adds a fantastic depth of flavor. Remove the sausage and set it aside, leaving any rendered fat or flavor bits in the pan.

Building the Buttery Sauce Base

Reduce the heat to medium-low. Add the 6 tablespoons of butter to the skillet. Once the butter is melted and foamy, add the minced garlic and the crushed red pepper flakes (if using). Cook for about 60 to 90 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic; burnt garlic tastes bitter and ruins the whole dish. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pan—that’s flavor!

Bringing the Autumn Dinner Together

Pour in about half of the reserved pasta water and bring the sauce to a gentle simmer. Whisk in the Parmesan cheese until the sauce thickens slightly and looks beautifully glossy. Now, add the cooked and drained pasta, the seared chicken sausage, and the roasted butternut squash and Brussels sprouts to the skillet. Toss everything gently to ensure every ingredient is thoroughly coated in the rich garlic butter sauce. If the sauce looks too thick, add more pasta water, one tablespoon at a time, until you reach your desired consistency. Garnish generously with fresh parsley and serve immediately.

Perfecting the Cooking Process

Sear the chicken sausage first to develop a deep, caramelized flavor, then remove it while preparing the vegetables for roasting. Cook the pasta while the butternut squash and Brussels sprouts roast, ensuring all components finish simultaneously. Finally, build the garlic butter sauce and toss everything together immediately for the creamiest results.

Add Your Touch

Swap the butternut squash for sweet potato or pumpkin cubes for variation. Add toasted pecans or walnuts for an extra crunch. For a richer flavor, stir in a dollop of cream cheese or mascarpone at the end. Consider substituting the chicken sausage with Italian-style beef or turkey sausage if desired.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pasta in a skillet over medium heat, adding a splash of broth or water, and stir until heated through. This helps rehydrate the pasta and refreshes the silky texture of the garlic butter sauce.

My sister once declared that thisAutumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter saucewas the only reason she looked forward to Daylight Saving Time ending. It truly warms the soul!

Chef’s Insider Advice for Maximizing Flavor

• Do not skip reserving the starchy pasta water; this essential liquid is what emulsifies the fat and cheese, transforming the sauce from watery to wonderfully velvety.

• Ensure your roasted vegetables have sufficient space on the baking sheet; crowding them prevents caramelization and results in soft, lackluster sprouts and squash.

• Taste the garlic butter sauce before adding the pasta; adjust the salt, pepper, and red pepper flakes based on the inherent seasoning of your chosen chicken sausage.

Frequently Asked Questions About This Seasonal Pasta Bake

Can I prepare the vegetables ahead of time?

Yes, you can certainly prep the butternut squash and Brussels sprouts by cubing and halving them up to 24 hours in advance. Store them in an airtight container in the refrigerator, ready for tossing with oil and roasting just before cooking dinner.

What type of chicken sausage works best?

Look for fully cooked, high-quality sweet or mild Italian chicken sausage. The fennel and herbs commonly found in this style complement the sweetness of the butternut squash beautifully and add immediate depth to the dish.

Is there a substitute for Parmesan cheese in the garlic butter sauce?

If you need a dairy-free alternative, nutritional yeast offers a similar savory, cheesy flavor profile. Start with half the required amount and adjust to taste, ensuring you maintain the richness of the garlic butter sauce with good quality butter or oil.

Why did my sauce break or become grainy?

The sauce usually breaks if the heat is too high when you add the cheese, causing the dairy fats to separate. Ensure your heat is low when whisking in the Parmesan and always add the reserved pasta water first to stabilize the emulsion before incorporating the cheese.

What is the difference between roasting and baking the vegetables?

While often used interchangeably, roasting typically involves higher heat (400°F or above) to promote browning and crisp edges, which is crucial for achieving that delightful texture contrast in this seasonal pasta dish, unlike the slower, drier process of baking.

Can I add greens to this dish?

Absolutely! Adding a handful of baby spinach or chopped kale during the last minute of simmering the garlic butter sauce works wonderfully. The greens will wilt quickly and add extra nutritional value and a pleasant, slightly bitter contrast to the richness of the meal.

Pairing Perfection: What to Serve Alongside

A dish this hearty often requires very little accompaniment, but if you want to elevate your meal into a formalAutumn Dinnerexperience, consider pairing it with a light, crisp side. A simple, vibrant salad dressed with lemon vinaigrette provides a necessary acidic counterpoint to the richness of the garlic butter sauce and the savory chicken sausage. A basket of crusty, warmed bread is also essential for soaking up any remaining sauce—a step I highly recommend you do not skip. For those chilly evenings, this comforting seasonal pasta bake is truly all you need to feel satisfied.

Embracing the season through food doesn’t need to be complicated. With minimal effort and maximum flavor, this recipe delivers everything you crave when the days grow shorter and the sweaters come out. It is a masterpiece of autumn produce and comforting ingredients, proving that simple cooking can yield restaurant-quality results. Enjoy gathering your favorite fall flavors into one incredible skillet!

Conclusion for Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauce

This ultimate one-pan Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, and garlic butter sauce effortlessly merges comfort food with seasonal freshness. We took the chaotic energy of a weeknight and transformed it into a masterpiece of texture and flavor, combining the savory richness of chicken sausage with the earthy sweetness of roasted butternut squash and the slight bitterness of perfectly crispy Brussels sprouts. Finally, everything is coated in that truly decadent, aromatic garlic butter sauce. This recipe is more than just a meal; it is a cozy, hassle-free celebration of fall ingredients. Make this comforting pasta dish tonight and prepare for rave reviews—it is the perfect way to welcome the crisp, golden days of the season.

Print

FAQs

How do I ensure my Brussels sprouts and butternut squash are cooked perfectly for this Autumn Dinner?

Achieving that perfect balance of tenderness inside and caramelized crunch outside requires attention to the roasting process. When preparing this delightful Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, garlic butter sauce, make sure to cut the squash into uniform, bite-sized pieces—about one inch square—to ensure even cooking. The Brussels sprouts should be halved. Tossing them lightly with a quality oil and ensuring they are spread out on the baking sheet (avoiding overcrowding) is essential for maximizing surface contact and achieving that necessary caramelization rather than steaming. Start them slightly earlier than the sausage if your oven runs cool, or roast them together for the last 20 minutes for a lovely crispy edge that contrasts beautifully with the savory sauce.

Can I use a different type of pasta when making this hearty seasonal dish?

Absolutely. While we love using a textured pasta like rotini or penne because the ridges and tubes effectively capture the rich garlic butter sauce, you are welcome to substitute your favorite shape. Shorter, sturdy pasta types work best in this kind of baked or roasted dish as they hold up well under the weight of the chicken sausage and vegetables. Good alternatives include orecchiette, farfalle (bow ties), or even fusilli. If you opt for a faster-cooking fresh pasta, adjust the boiling time downwards to ensure it remains slightly underdone before combining it with the rest of the ingredients. Remember, the key to success is having a pasta shape that grabs onto that luxurious sauce base.

What are the best ways to prepare the chicken sausage for this flavorful Autumn Dinner?

The chicken sausage brings essential savory depth and protein to this satisfying meal. For optimal flavor and texture, we recommend slicing the pre-cooked links into coins about half an inch thick and sautéing them in a pan with a tiny bit of olive oil until they are deeply browned and caramelized before adding them to the pasta and vegetables. This caramelization dramatically enhances the smoky flavor of the sausage, preventing it from tasting watery when mixed with the sauce. Alternatively, if you are short on time, you can slice them and toss them directly onto the roasting pan with the vegetables, ensuring they heat through thoroughly while lending their flavor to the roasted butternut squash and sprouts, creating a truly memorable Autumn Dinner experience.

How should I handle storing and reheating the leftovers of this creamy pasta and vegetable dish?

This dish holds up remarkably well, often tasting even better the next day once the flavors have had time to fully meld. To store leftovers, transfer the cooled Autumn Dinner with chicken sausage, pasta, Brussels sprouts, butternut squash, and garlic butter sauce into an airtight container and refrigerate for up to four days. When reheating, the pasta tends to absorb the creamy sauce, so you might need to add a splash of chicken broth or a dollop of butter or cream to revitalize the moisture. Reheat gently on the stovetop over low heat, stirring frequently, or use the microwave in short bursts, covering the dish to retain moisture. Avoid high heat, which can cause the delicate garlic butter sauce to break or the vegetables to become overly mushy.