Oh, let me tell you about this scrumptious dish that wraps you in all the warm, cozy feels of autumn — it’s Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash! This is definitely one of those recipes that has become a staple in my kitchen as the leaves start to change. The moment I put this together, I’m instantly reminded of those golden, crisp evenings when the air gets a little cooler, and the scent of savory roasted veggies fills my home.
The combination of juicy sausage, tender pasta, and the earthy sweetness of butternut squash paired with the slight bitterness of Brussels sprouts creates a symphony of flavors that never fails to impress family and friends. Plus, it’s versatile! Sometimes I toss in whatever veggies I have left in the fridge, and it still turns out fantastic. Each bite is like a warm hug — and who doesn’t need one of those on a chilly autumn night?
What’s in Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash?
Sausage: I love using Italian sausage, whether it’s sweet or spicy depending on my mood! It adds a robust flavor to the entire dish. If you’re looking to lighten it up, turkey sausage is another great option without sacrificing taste.
Pasta: I prefer using orecchiette or any small pasta that can hold those savory bits, but honestly, any type you have on hand will work, so feel free to get creative!
Brussels Sprouts: These little cabbages not only add a lovely veggie crunch but also a fantastic flavor when they caramelize. I usually slice them in half to ensure they cook evenly and get that beautiful golden color.
Butternut Squash: The star of the show! Its natural sweetness balances the savory sausage perfectly. I find pre-cut squash to be a real time-saver, but fresh is always a delightful option.
Garlic: A must for flavor! I use fresh garlic to amp up the savory goodness. Just be careful not to burn it — burnt garlic is a sad thing.
Olive Oil: I use this for roasting the veggies and giving a nice sheen to the pasta. Extra virgin is my go-to choice for that rich flavor.
Is Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash Good for You?
Now, let’s talk about the health benefits (because we do love our indulgences but also enjoy a sprinkle of health consciousness).
Sausage: While sausage has a bit of fat, opting for leaner varieties can help keep it on the healthier side without losing that delightful flavor.
Brussels Sprouts: These guys are nutrient-dense and high in fiber, which means they’re great for keeping your digestive system happy. Plus, they offer a bounty of vitamins.
Butternut Squash: Full of vitamins A and C and packed with antioxidants, this squash is not only delicious but also supports a great immune system, especially as we head into colder months.
Overall, while this dish is hearty, it’s filled with a variety of essential nutrients. Just remember that moderation is key; a big bowl is tempting, but balance is important!
Ingredients List
– 1 pound Italian sausage (sweet or spicy)
– 8 ounces pasta (orecchiette or any shape you prefer)
– 1 pound Brussels sprouts, halved
– 1 medium butternut squash, peeled and cubed
– 4 cloves garlic, minced
– 3 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs (like rosemary or thyme) for garnish, if desired
This recipe serves around 4-6 people, depending on how hungry everyone is!
How to Make Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash?
1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the halved Brussels sprouts and cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread them out in an even layer and roast for about 25-30 minutes, or until they’re golden brown and tender.
3. While the veggies are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the sausage. Cook until browned and cooked through, breaking it into smaller pieces with a spatula.
5. Once the sausage is fully cooked, add the minced garlic and sauté for an additional minute until fragrant.
6. Add the roasted Brussels sprouts and butternut squash to the skillet, along with the drained pasta. Toss everything together gently until well combined.
7. Serve warm, garnished with fresh herbs if using, and enjoy a comforting plate of autumn goodness!
Autumnal Inspirations
Feel free to change up the veggies based on what you have! Carrots, sweet potatoes, or even kale would work nicely in this dish. You could also sprinkle some Parmesan on top for an extra creamy touch right before serving. And if you’ve got leftovers, they make for a fantastic lunch the next day — just reheat and enjoy!
I really hope you give this recipe a try. It’s the perfect cozy dish to kick off your autumn cooking adventures. I can’t wait to hear how it turns out for you, so don’t forget to share your experience! Happy cooking!
