This autumn dinner is one of those recipes that arrived at my table the way many great family favorites do: from a chilly evening, a pantry of simple things, and a hunger for comfort. I first pulled these flavors together on a blustery October night when the farmer's market bins were full of tight little Brussels sprouts and perfectly ripe butternut squash. The combination of sweet roasted squash, caramelized sprouts, smoky sausage and pillowy bow tie pasta felt like everything a fall meal should be — warm, a little sweet, and deeply savory. It became an instant favorite, the sort of dish my partner requests for house guests and the kids insist on for their lunchboxes the next day.

What makes this dinner special is the layering: the oven concentrates the natural sugars in the squash and sprouts, the smoked sausage contributes smoky, fatty juices, and a simple garlic-butter sauce brings it all together so every bite is coated. It’s forgiving, flexible, and inherently seasonal, though I often swap in sweet potatoes when squash isn't available. This is an approachable weeknight centerpiece yet polished enough to serve when friends come over. The recipe is built around straightforward technique — roast, boil, sear, toss — but when executed well it produces complex, autumnal comfort that tastes like it took longer than it did.

Ingredients

• Butternut squash (3 cups, peeled and cubed): Choose a firm, medium squash with a pale tan skin; avoid dings. The flesh should be deep orange and sweet. Cubing to uniform 1-inch pieces ensures even roasting.
• Brussels sprouts (12 oz): Look for small, tight heads with bright green leaves. Trim stems and halve for maximum caramelized surface area; larger sprouts can be quartered if necessary.
• Bow tie pasta (8 oz): Farfalle or another short pasta holds the sauce and roasted bits well; cook to al dente so it finishes with the vegetables without falling apart.
• Smoked sausage (12 oz): Andouille, Cajun, or smoked kielbasa work beautifully. Pick a pre-cooked smoked sausage for quick searing and rich flavor.
• Fat and aromatics: Olive oil, 2 tablespoons butter, and 5 garlic cloves minced provide the backbone of the sauce; butter smooths the texture and garlic gives aromatic lift.
• Seasoning and herbs: Salt, freshly ground black pepper, 1/4 teaspoon smoked paprika, and fresh thyme finish the dish. The smoked paprika echoes the sausage and ties the flavors together.

Instructions

Roast the butternut squash: Preheat the oven to 4006F. Peel, seed, and cube the squash into about 1-inch pieces so they roast evenly. Toss with 1 tablespoon olive oil, a pinch of salt and pepper, then spread in a single layer on a parchment-lined baking sheet. Roast on the middle rack for 15 6 minutes, checking at 15 minutes for tenderness and caramelization; depending on cube size and your oven it may need up to 30 minutes. The edges should be golden and slightly crisp while the centers are tender when pierced with a fork. Roast the Brussels sprouts: Trim stem ends and remove any yellow outer leaves, then halve each sprout. Toss with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on a parchment-lined sheet (or the same sheet if theres room) and roast at 4006F for 20 to 30 minutes until deeply browned on the cut faces. The caramelized surfaces add nutty depth that complements the sweet squash. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 oz bow tie pasta and cook according to package directions for al dente (usually 9 11 minutes). Reserve 1/4 cup of the starchy cooking water before draining; it helps loosen the sauce if needed. Drain the pasta and set aside. Brown the sausage: While the vegetables roast, slice the cooked smoked sausage into 1/4-inch coins. Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add sausage in a single layer and cook without moving for about 4 5 minutes to get a good sear, flip and brown the other side for 2 3 minutes. Remove the sausage to a plate, leaving rendered juices in the pan. Make the garlic-butter sauce & combine: Reduce heat to medium-low and add the minced garlic to the same skillet; cook 1 to 2 minutes until fragrant but not browned. Stir in 2 tablespoons butter until melted. Return the drained pasta to the skillet and toss to coat thoroughly in the garlic-butter. Season with salt, pepper, and 1/4 teaspoon smoked paprika to taste. Add the roasted butternut, Brussels sprouts, sliced sausage, and a handful of fresh snipped thyme; toss gently to combine, using a splash of reserved pasta water if the pan seems dry. Adjust seasoning and serve immediately.

Storage Tips

Cool the dish to room temperature before refrigerating. Store in an airtight container for up to 3 days — the pasta will absorb some sauce over time, so refresh with a pat of butter or a splash of water and a quick reheat on the stove to loosen the texture. For longer storage, freeze portions in heavy-duty freezer containers for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently over low heat so the butter doesnt separate, or use a 3256F oven for 10 15 minutes covered with foil to preserve moisture.

Ingredient Substitutions

If butternut is unavailable, swap in sweet potatoes cubed the same size — they roast to a similar sweetness but may take an extra 5 minutes. For a vegetarian version, replace smoked sausage with smoked tempeh or thick-sliced smoked tofu and increase the butter to olive oil ratio or use vegan butter. To make gluten-free, use gluten-free short pasta and confirm your sausage is gluten-free. If you prefer less fat, brown a lean chicken sausage and use 1 tablespoon butter instead of 2.

Serving Suggestions

Serve with a peppery green salad and a bright vinaigrette to cut the richness, or alongside crusty bread for soaking up the garlic-butter sauce. A squeeze of lemon just before serving adds lively acidity, and a shower of shaved Parmesan or Pecorino brings umami and salt. For a cozier dinner, pair with a medium-bodied red wine such as a Grenache or a Malbec to complement the smoky sausage.

Cultural Background

This dish is an American, seasonal mash-up rather than a single traditional recipe — it borrows techniques from roast-vegetable traditions and pairs them with the Southern and Cajun influence of smoked sausage. Roast-and-toss preparations are common in many kitchens because they maximize flavor with minimal technique: caramelization and rendered fats form the backbone of hearty winter cooking across cultures.

Seasonal Adaptations

In late fall and winter, use squash and sprouts as written. In spring or summer, swap squash for roasted summer squash and use fresh peas or asparagus in place of Brussels sprouts. Holiday variations include folding in toasted walnuts or pepitas for crunch and adding roasted apple cubes for a sweet-tart contrast. For a spicier winter version, add a pinch of red pepper flakes when you toss the pasta.

Meal Prep Tips

Roast vegetables the day before and refrigerate separately from pasta. Brown the sausage and mince the garlic ahead of time, then reheat and combine in a skillet when ready to eat. Using shallow, freezer-friendly containers allows quick reheating for weekday lunches; reheat on the stovetop over low heat, adding a tablespoon of water or broth to refresh the sauce.

Enjoy this warm, satisfying dish on a chilly evening and feel free to make it your own — small swaps change the character but keep the heart of the meal intact.