This autumn supper has been my go-to for chilly evenings when I want something hearty without spending all night in the kitchen. I first put these combinations together on a blustery October evening when I had leftover smoked sausage in the fridge and a small butternut squash that begged to be used. The contrast of sweet, caramelized squash, crisp-roasted Brussels sprouts, and the smoky, savory rounds of sausage tossed with bow tie pasta and garlic-butter is exactly the kind of balanced comfort that keeps people coming back for seconds. The texture play — tender squash cubes, chewy pasta, and the snap of roasted sprouts — makes every bite interesting, while the sauce is simple enough that the vegetables remain the stars. I love this dish because it scales easily for a family meal or a small dinner party. It was the centerpiece of a late-November gathering when a friend confessed they usually shy away from vegetables — they cleaned their plate and asked for the recipe. The dish also lends itself well to substitutions: swap smoked sausage for a turkey or chicken sausage to reduce richness, or use sweet potato when winter butternut is scarce. This combination keeps well and reheats beautifully, making it a favorite for meal prep during shorter days.

Ingredients

• Butternut squash (3 cups, peeled & cubed): Choose a firm, medium-sized squash for sweetness and a smooth texture. Look for a matte skin without soft spots; peeled and cubed pieces roast evenly and caramelize without turning mushy.
• Brussels sprouts (12 oz): Go for tight, bright-green heads. Trim the stem and halve them; cut side down on the sheet pan encourages browning and a crisp exterior.
• Bow tie pasta (8 oz): Farfalle is ideal because its ridges and pinched center hold sauce and small veg bits. Cook to al dente per package instructions.
• Smoked sausage (12 oz, pre-cooked): Use andouille, Cajun sausage, or smoked kielbasa. Slice into coins for quick browning; the sausage delivers fat and smoky flavor that brings the whole dish together.
• Olive oil & butter: Olive oil for roasting the vegetables and browning sausage; butter (2 Tbsp) finishes the sauce for a glossy, savory coating.
• Garlic (5 cloves, minced): Fresh garlic adds bright aromatics — cook briefly to soften without burning to avoid bitterness.
• Seasonings: Salt, black pepper, smoked paprika (about 1/4 tsp), and fresh thyme sprigs for finishing. Smoked paprika deepens the smoky profile without extra heat.

Instructions

Prepare and Cube the Squash: Peel, halve, and seed the squash, then cut into roughly 1-inch cubes so they roast evenly. Toss with 1 Tbsp olive oil, a pinch of salt and pepper in a mixing bowl. Spread in a single layer on a parchment-lined baking sheet; overcrowding steams the pieces instead of browning them. Roast the Squash: Roast at 400°F on the middle rack for 15–20 minutes, checking at 15 minutes. You're looking for golden edges and fork-tender centers. If the cubes are thicker, they may need up to 30 minutes — turn once halfway if the pan is crowded. Prep and Roast Brussels Sprouts: Trim the stem ends and halve the sprouts. Toss with 2 Tbsp olive oil, salt and pepper. Arrange cut-side down on a separate sheet or with space between squash pieces and roast at 400°F for 20–30 minutes until caramelized on the edges and tender inside. Cook the Pasta: Bring a large pot of salted water to a rolling boil, add 8 oz farfalle and cook to al dente per package directions (usually 10–12 minutes). Reserve 1/2 cup pasta water, drain the rest, and set pasta aside while you finish the sauce. Brown the Sausage: Heat 1 Tbsp olive oil in a large, high-sided skillet over medium heat. Add sliced sausage and cook 5 minutes on one side until browned, then 2–3 minutes after flipping. Remove to a plate to prevent overcooking; the rendered juices are flavor gold for the sauce. Make the Garlic-Butter Sauce & Combine: In the same skillet, lower heat to medium-low and add minced garlic. Cook 1–2 minutes until fragrant—don't let it brown. Add 2 Tbsp butter and stir until melted. Return the cooked pasta to the skillet, toss gently to coat, adding reserved pasta water a tablespoon at a time if you need silkier sauce. Season with salt, pepper, and 1/4 tsp smoked paprika. Finish with Roasted Veggies and Sausage: Add roasted butternut squash, Brussels sprouts, browned sausage, and a handful of fresh thyme leaves. Toss carefully to coat without breaking up the squash. Taste and adjust seasoning; a light sprinkle of smoked paprika at the end amplifies the smoky notes.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For best texture, separate pasta from the roasted vegetables when storing: the veg will keep their roasted edges better when not sitting in sauce. Reheat on the stovetop over low heat with a teaspoon of olive oil or a splash of water to loosen the sauce; microwaving works in a pinch but can make the squash mushy. To freeze, cool completely and pack into freezer-safe containers for up to 3 months — thaw overnight in the fridge and reheat gently.

Ingredient Substitutions

If butternut squash isn't available, use peeled, cubed sweet potato in the same quantity and roast until tender; it brings a similar sweetness and firm texture. For a leaner protein, use turkey or chicken sausage; remove casings if using fresh sausage and crumble it as it cooks. For a vegetarian option, choose a smoky plant-based sausage and swap butter for vegan butter. Use gluten-free farfalle or small pasta shapes if needed; cooking times may vary slightly.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness. Garnish with snipped fresh thyme and an extra drizzle of good-quality olive oil or a light squeeze of lemon for brightness. For a heartier meal, offer crusty bread and a platter of roasted root vegetables; for a lighter dinner, pair with a simple arugula salad and shaved Parmesan.

Cultural Background

This combination reflects modern American fall cooking that celebrates seasonal produce alongside smoky, preserved proteins. Smoked sausages such as andouille and kielbasa have roots in European smoking traditions but have been adapted across American regions, pairing well with the sweet, mellow squash and northern-grown Brussels sprouts. The roast-and-toss technique is a contemporary way to get deep caramelization with minimal fuss.

Seasonal Adaptations

In autumn and winter use butternut or sweet potatoes; in spring swap in roasted asparagus and spring onions and lighten the sauce with lemon zest. For holiday variations, add a handful of toasted pecans for crunch and a spoonful of dried cranberries for sweet-tart contrast. Swap smoked paprika for a pinch of cayenne if you prefer heat.

Meal Prep Tips

To meal-prep, roast the squash and Brussels sprouts on the weekend and store separately. Cook and cool pasta and store in a container with a drizzle of olive oil to prevent sticking. When ready to eat, brown the sausage and assemble everything in a skillet for 10–15 minutes. Use BPA-free containers for refrigeration and label with dates. This approach makes weeknight dinners fast and avoids last-minute grocery runs.

This simple, seasonal one-skillet meal has become a staple when I want something cozy and satisfying without fuss. Share it with friends, make extra for lunches, and feel free to tweak the smoky and sweet balance to suit your family. Happy cooking and enjoy the flavors of the season!