This recipe combines the heartiness of sausage and pasta with the comforting sweetness of butternut squash and the slightly bitter, earthy notes of Brussels sprouts. It’s a perfect dish for a chilly autumn evening, bringing together seasonal flavors in a creamy, savory sauce that will warm you from the inside out. It’s not just a meal; it’s an experience that celebrates the best of fall produce.
Why You Will Love This Recipe
This dish is not only delicious but also incredibly versatile and satisfying. The combination of textures—the tender pasta, the slightly crispy Brussels sprouts, the soft butternut squash, and the savory sausage—creates a symphony in your mouth. It’s a one-pan wonder that minimizes cleanup, and it’s easily customizable to fit your dietary preferences and available ingredients. It’s a guaranteed crowd-pleaser that even vegetable skeptics will enjoy. This dish is designed to nourish and delight, making it a must-try for anyone looking to embrace the flavors of autumn.
Ingredients:
- 8 oz (225 g) pasta (penne, rigatoni, farfalle, or rotini)
- 10 oz (280 g) sausage (chicken, turkey, or plant-based)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ cup (120 ml) vegetable broth
- ½ cup (120 ml) cream or half-and-half
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- ¼ cup (25 g) grated Parmesan or non-dairy alternative
- Red pepper flakes (optional)
Preparation:
Step 1: Roast the Vegetables. Preheat your oven to 425°F (220°C). In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, dried thyme, and dried oregano. Ensure the vegetables are evenly coated with the oil and spices for maximum flavor. Spread the seasoned vegetables in a single layer on a baking sheet. This is crucial for even roasting and preventing steaming. Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized. The edges should be nicely browned, indicating the sugars have started to caramelize, adding a depth of flavor to the dish.
Step 2: Cook the Sausage. While the vegetables are roasting, prepare the sausage. In a large skillet, preferably one with high sides, brown the sausage over medium-high heat for 5–7 minutes, breaking it up with a spoon as it cooks. If using sausage links, slice them into bite-sized pieces before browning. Once the sausage is cooked through and nicely browned, remove it from the skillet and set aside. Leave any rendered fat in the skillet; this will add flavor to the onions and garlic.
Step 3: Sauté Aromatics. Add the chopped onion to the same skillet with the sausage drippings (or add a tablespoon of olive oil if needed). Cook the onion over medium heat for 3–4 minutes, until it becomes translucent and softened. Then, add the minced garlic and cook for an additional 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter. The softened onion and fragrant garlic will form the aromatic base of the sauce, layering in depth of flavor.
Step 4: Cook the Pasta. While the vegetables are roasting and the sausage and aromatics are cooking, prepare the pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, indicating that the pasta should be firm and slightly chewy, not mushy. Before draining the pasta, reserve about ½ cup of the pasta water. This starchy water will be used later to help emulsify the sauce and create a creamy consistency. Drain the pasta thoroughly and set aside.
Step 5: Make the Sauce. Return the cooked sausage to the skillet with the onions and garlic. Pour in the vegetable broth and cream (or half-and-half). Bring the mixture to a simmer over medium heat and cook for 2–3 minutes, allowing the sauce to slightly thicken. The cream will enrich the broth, creating a luscious, velvety sauce that coats the pasta beautifully.
Step 6: Combine and Finish. Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. Gently fold in the roasted Brussels sprouts and butternut squash. Sprinkle with grated Parmesan cheese (or non-dairy alternative) and season with salt, pepper, and red pepper flakes (if using), to taste. Cook for one more minute to allow the flavors to meld together.
Step 7: Serve. Serve the Cozy Sausage Pasta with Brussels Sprouts and Butternut Squash warm. Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired. This dish is delicious on its own, or you can serve it with a side of crusty bread for soaking up the creamy sauce.
Cooking Rating:
- Skill Level: Beginner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Serving Suggestions:
This dish pairs perfectly with a simple green salad tossed with a light vinaigrette. The acidity of the vinaigrette will cut through the richness of the pasta. A side of garlic bread or toasted baguette slices is also a great addition for soaking up the delicious sauce. For a wine pairing, consider a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a light-bodied red wine like Pinot Noir.
Tips:
- Roasting Vegetables: Ensure the vegetables are spread in a single layer on the baking sheet to promote even roasting. Overcrowding the pan will cause them to steam instead of roast.
- Sausage Selection: Choose a high-quality sausage with good flavor. Chicken, turkey, or plant-based sausages all work well in this recipe.
- Pasta Cooking: Cook the pasta al dente to prevent it from becoming mushy when combined with the sauce.
- Sauce Consistency: Adjust the sauce consistency by adding more or less of the reserved pasta water.
- Make Ahead: You can roast the vegetables and cook the sausage ahead of time. Store them separately in the refrigerator and combine them with the pasta and sauce just before serving.
- Customization: Feel free to add other vegetables, such as spinach or kale, to the dish. You can also add a squeeze of lemon juice for brightness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients used.)
- Calories: Approximately 550-650 per serving
- Protein: 25-35g per serving
- Sodium: 500-700mg per serving
Conclusion:
The Cozy Sausage Pasta with Brussels Sprouts and Butternut Squash is a delightful and comforting dish that celebrates the flavors of autumn. It’s easy to make, customizable, and sure to please even the pickiest eaters. This recipe is a perfect way to enjoy seasonal produce and create a warm and satisfying meal for your family and friends. Whether you’re a seasoned cook or a beginner, this recipe is a guaranteed success. So gather your ingredients, preheat your oven, and get ready to indulge in a taste of fall!
5 Questions and Answers About This Recipe:
- Can I make this recipe vegetarian?
- Yes, absolutely! You can easily make this recipe vegetarian by substituting the sausage with plant-based sausage or omitting it altogether. For added protein, consider adding some chickpeas or white beans to the dish.
- Can I use frozen vegetables instead of fresh?
- While fresh vegetables are preferred for their flavor and texture, you can use frozen vegetables in a pinch. Just be sure to thaw them before roasting and pat them dry to remove any excess moisture. This will help them roast properly and avoid becoming soggy.
- Can I make this recipe ahead of time?
- Yes, you can make this recipe ahead of time. Roast the vegetables and cook the sausage separately, then store them in the refrigerator. Cook the pasta just before serving. When you’re ready to serve, combine everything in the skillet with the sauce and heat through.
- What can I substitute for the cream?
- If you’re looking for a lighter option or are dairy-free, you can substitute the cream with unsweetened almond milk, cashew cream, or coconut milk. Keep in mind that these alternatives may slightly alter the flavor and consistency of the sauce.
- How can I make this recipe spicier?
- If you like a little heat, you can add a pinch of red pepper flakes to the dish while cooking. You can also use spicy sausage or drizzle some hot sauce over the finished dish for an extra kick.
