There’s something so comforting about an Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash. As soon as the weather starts to cool, I always crave meals that feel cozy, warm, and full of seasonal flavors. This recipe brings all the best fall ingredients together in one skillet, and what I love most is that everything cooks down into a hearty, colorful dinner that feels like a hug in a bowl. The sweetness of roasted squash, the golden edges of Brussels sprouts, and the savoriness of sausage mix with tender pasta in a way that tastes rich without being heavy.

I started making this dish on busy weeknights when I wanted something comforting but didn’t want to spend hours in the kitchen. It’s fast, filling, and packed with flavor. The sausage adds instant depth, the vegetables bring texture, and the pasta ties everything together with a light, creamy finish from the cooking starch. This also happens to be one of those meals that tastes even better the next day, which makes it perfect for meal prep or leftovers.

If you’re looking for a fall recipe that highlights seasonal produce while still being easy enough for any night of the week, this one checks every box. It’s hearty but balanced, colorful but simple, and packed with flavors that make autumn cooking special. Whether you’re feeding family or just yourself, this dish is a warm reminder of why fall food tastes the best.

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What Makes This Autumn Dinner Special?

Why You’ll Love It

Bold seasonal flavors without extra work
This recipe combines roasted Brussels sprouts, sweet butternut squash, and savory sausage, letting the ingredients do all the heavy lifting. You get big flavor for minimal effort.

One-pan convenience
Everything cooks in one skillet, which means fewer dishes and a faster cleanup. Perfect for busy weeknights or lazy Sundays when you want something good without the mess.

Perfect balance of textures
The pasta stays tender, the squash becomes creamy, and the Brussels sprouts crisp on the edges. Every bite has a mix of soft, crunchy, and savory.

Time-saving techniques
By sautéing the vegetables while the pasta boils, you cut down on cooking time. Using pre-cut squash also shaves off 10–15 minutes. If you roast the vegetables ahead of time, dinner is ready in under 20 minutes.

Customizable for any diet
Swap the sausage, change the pasta, or switch up the veggies. This recipe adapts easily to gluten-free, vegetarian, or dairy-free diets.

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Ingredient Notes

Key Ingredients and Why They Matter

• Italian Sausage
  Adds savory richness and depth. Use mild or hot based on preference. Can be substituted with chicken sausage or plant-based sausage.

• Brussels Sprouts
  Brings earthy crunch and color. Slice them thinly for faster cooking. Can replace with broccoli or kale if needed.

• Butternut Squash
  Adds natural sweetness and creamy texture. Pre-cut squash works great and saves time. Sweet potato is a perfect substitute.

• Pasta (Short-cut pasta like penne or rotini)
  Holds sauce well and balances the vegetables. Gluten-free pasta works too but may require slightly less cooking time.

• Garlic & Onion
  Builds the flavor base and adds aroma. You can substitute shallots for a sweeter, milder flavor.

• Chicken Broth
  Helps create a light sauce. Vegetable broth works fine too.

• Olive Oil & Butter
  Creates richness and helps with browning. Use dairy-free butter if needed.

• Parmesan Cheese
  Adds saltiness and ties everything together. Plant-based cheese works as a substitute.

• Seasonings (thyme, chili flakes, salt, pepper)
  Gives the dish its warm fall flavor. You can add sage or rosemary for a stronger autumn vibe.

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How To Make Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

Step-by-Step Instructions

1. Cook the Pasta
Bring a large pot of salted water to a boil. Add 12 oz of short-cut pasta and cook until al dente (usually 9–11 minutes). Drain while saving 1 cup of pasta water. The starchy water helps create a natural sauce later.

2. Brown the Sausage
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and break in 1 lb of Italian sausage. Cook for 6–8 minutes until browned and no longer pink. Remove sausage and set aside, leaving the drippings for flavor.

3. Cook the Vegetables
Add Brussels sprouts and squash to the hot skillet. Sprinkle with salt and pepper. Cook for 10–12 minutes until the squash is tender and the sprouts have crisp edges. Stir occasionally but let them brown (color equals flavor).

4. Add Onion and Garlic
Stir in 1 diced onion and 3 minced garlic cloves. Cook for 2–3 minutes until fragrant. Don’t let the garlic burn—lower the heat if needed.

5. Deglaze the Pan
Pour in 1/2 cup chicken broth. Scrape up the brown bits from the bottom of the skillet. This adds huge flavor and helps make the sauce.

6. Combine Everything
Return the sausage to the pan. Add the cooked pasta and a splash of pasta water. Toss until the sauce lightly coats the pasta. Add more water as needed.

7. Finish with Butter and Parmesan
Add 1 tablespoon butter and 1/2 cup grated Parmesan. Stir until melted and creamy. Taste and adjust salt or pepper.

8. Serve Hot
Top with red chili flakes, extra Parmesan, or fresh herbs. Look for glossy pasta, tender squash, and browned sprouts—that’s your sign it’s perfect.

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Storage Options

Room Temperature
Keep leftovers out for no more than 2 hours.

Refrigerator
Store in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of water or broth.

Freezer
Freeze for up to 2 months. Thaw overnight before reheating.

Reheating Tips
Use a skillet over medium heat. Add 2–3 tablespoons of water or broth for the best texture.

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Variations and Substitutions

• Vegetarian Version: Use plant-based sausage or replace with mushrooms.

• Low-Carb Version: Swap pasta with cauliflower florets or zucchini noodles.

• Creamier Version: Add 1/4 cup heavy cream or mascarpone at the end.

• Extra Veggie Version: Add spinach, kale, or roasted peppers.

• Spicier Version: Use hot Italian sausage and extra chili flakes.

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Frequently Asked Questions

1. Can I make this recipe ahead of time?
Yes. Cook the pasta and vegetables ahead and store separately. Combine and reheat before serving.

2. What if I don’t like Brussels sprouts?
Broccoli, kale, or green beans work well too.

3. Can I use frozen butternut squash?
Yes. Sauté directly from frozen but cook a few minutes longer.

4. How do I avoid mushy pasta when reheating?
Reheat on the stove with a splash of broth and stir gently.

5. Can I use a different type of sausage?
Chicken, turkey, or plant-based sausage all work.

6. How do I make it dairy-free?
Use dairy-free butter and cheese or skip the cheese entirely.

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Conclusion

This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the kind of recipe you’ll return to all season long. It’s hearty, colorful, and packed with fall flavors that make every bite feel comforting. Whether you’re cooking for your family, your partner, or yourself after a long day, this dish brings the warmth of autumn straight to your table. Give it a try and let me know how it turns out—you might just find a new fall favorite!

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