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Fall's best flavors meet in this snug meal where tender butternut squash pairs with crunchy Brussels sprouts and bold sausage, all brought together by perfectly cooked pasta and a buttery garlic sauce. Every mouthful delivers a wonderful mix of textures and warm seasonal tastes.
I've made this dish so many times, and I've found that letting the squash get a bit darker and more caramelized than you might normally do really brings out amazing flavors that transform the entire meal.
Complete Ingredients Guide
- Pasta: Go for quality bow ties that'll catch all that delicious sauce
- Brussels sprouts: Pick small, bright green ones with tight leaves for sweetness
- Butter: Try using European-style for an extra rich sauce
- Butternut squash: Go for ones that feel heavy with no soft spots
- Sausage: Smoked andouille with visible spices gives the best kick
- Garlic: Always use fresh cloves - the jarred stuff just won't cut it
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Simple Cooking Instructions
- Perfect pasta method:
- Get a big pot of water boiling hard. Add plenty of salt so it tastes like the ocean. Cook your pasta about a minute under what the box says. Save a cup of that starchy water before draining. Toss the drained pasta with a bit of oil so it doesn't stick together.
- Sausage cooking technique:
- Cut sausage into coins about half an inch thick at a slight angle. Get a cast iron pan nice and hot over medium-high heat. Lay the sausage pieces down without crowding. Cook for 2-3 minutes each side until they're golden brown. Move to a paper towel to catch extra grease.
- Vegetable preparation:
- Heat your oven to 425°F for good browning. Cut the squash into even 1-inch chunks. Trim the sprouts and cut them in half. Coat each veggie separately with oil, salt, and pepper. Put them on different sides of a baking sheet. Roast for 25-30 minutes, stirring once halfway through cooking.
- Garlic butter sauce creation:
- Melt butter in a big skillet over medium heat. Toss in the minced garlic and cook until you can smell it. Pour in the saved pasta water and let it bubble down a bit. Season with salt, pepper, and red pepper flakes if you want some heat.
- Final assembly:
- Put the pasta into the garlic sauce. Mix in the roasted veggies and sausage. Toss everything together gently. Taste and add more seasoning if needed. Sprinkle with fresh herbs if you'd like.
After cooking this meal through many fall seasons, I've realized that getting the timing right makes all the difference. Start with the veggies, then time your pasta and sausage to finish together. This way, everything comes to the table hot and perfectly textured.
Final Thoughts: Through years of making this fall dinner, I've grown to love how it really captures what autumn tastes like. The way the sweet squash works with the slightly bitter sprouts, and how the smoky sausage adds richness while the pasta brings it all together - it's what comfort food should be. It works great for quiet family meals or when friends come over, and it's surprisingly easy to make. The next day's leftovers might taste even better as all the flavors have had time to get friendly with each other.
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Frequently Asked Questions
- → What can I use instead of butternut squash?
- Sweet potatoes are a great option. Roast them just like the squash for a similar taste and texture.
- → What's the best sausage to use?
- Any smoked sausage works! Try andouille, cajun, or plain smoked sausage to suit your taste.
- → Can I save time by prepping ahead?
- Totally! Roast the veggies in advance and reheat when you're ready to mix them with fresh pasta and sausage.
- → Why is parchment paper good for roasting?
- It stops the veggies from sticking and makes cleaning quick, plus everything cooks evenly.
- → Can I make this without meat?
- Absolutely! Replace the sausage with more roasted veggies or try plant-based sausage.