This autumn skillet dinner brings together flavors I reach for as soon as the days turn crisp: sweet roasted butternut squash, caramelized Brussels sprouts, and smoky sliced sausage tossed with bow tie pasta and a simple garlic butter sauce. I first made this combination on a chilly October evening when I wanted something that felt like Sunday dinner but came together without fuss. The roasted vegetables develop a caramel sweetness that balances the sausage’s savory smokiness; the pasta acts as the cozy, comforting base that lets all the juices mingle into something homey and satisfying.

What makes this meal special is its approachability and versatility. It’s a weeknight friendly dish that also scales up for small gatherings. I often serve it when friends drop by unexpectedly — the aroma of roasting squash and browning sausage fills the kitchen, and people are instantly drawn in. The texture play is lovely: tender-sweet squash, crisp-tender Brussels sprouts, and hearty pasta punctuated by chewy, flavorful sausage slices. It’s one of those dinners that tastes like a celebration of autumn even though it’s built from pantry-friendly ingredients and only a handful of fresh produce.

Ingredients

• Butternut squash (3 cups, peeled and cubed): Choose a firm, heavy squash with a matte skin and no soft spots. Peel and cube into roughly 1-inch pieces for even roasting; the sweetness deepens as the edges caramelize. Substitute sweet potato if needed.
• Brussels sprouts (12 ounces): Trim the stem and halve medium sprouts for quick, even roasting. Look for tight, compact heads; remove any yellow outer leaves. Halving increases surface area for browning.
• Bow tie pasta (8 ounces): Farfalle holds sauce and bites well; you can swap penne or rotini. Cook to al dente per package directions so it finishes cooking lightly in the skillet.
• Smoked sausage (12 ounces): Use cooked smoked sausage such as andouille, Cajun, or smoked kielbasa. Slice into 1/4–1/2-inch coins — browning these adds pan juices that flavor the butter sauce.
• Garlic and butter: Five cloves fresh garlic, minced, and 2 tablespoons salted butter create the backbone of the sauce. Butter carries flavor and binds the vegetables and pasta together.
• Olive oil, salt, pepper, smoked paprika, fresh thyme: For roasting and seasoning — the smoked paprika is a little accent, not overwhelming; fresh thyme adds herbal brightness when tossed at the end.

Instructions

Roast the butternut squash: Preheat the oven to 400°F. Peel, seed, and cube about 3 cups of butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil and a generous pinch of salt and pepper. Arrange in a single layer on a parchment-lined baking sheet to avoid steaming. Roast on the middle rack for 15–20 minutes, checking at 15 minutes — cubes should be fork-tender with lightly caramelized edges. If your cubes are thicker, allow up to 30 minutes but rotate the pan halfway through for even browning. Roast the Brussels sprouts: Trim and halve 12 ounces of Brussels sprouts, then toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 400°F for 20–30 minutes until the cut edges are deeply browned and the centers are tender. Roast them alongside the squash if your sheet is large; otherwise use a second sheet on a different rack. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces bow tie pasta and cook according to package instructions until al dente — usually 9–12 minutes. Reserve a 1/2 cup of pasta cooking water before draining to help loosen the sauce if needed. Drain and set aside. Brown the sausage: Heat 1 tablespoon olive oil in a large, high-sided cast-iron skillet over medium heat. Add 12 ounces sliced cooked smoked sausage and sear for about 5 minutes on one side until caramelized, then flip and cook another 2–3 minutes. Remove the sausage and set aside, leaving the fond (browned bits) in the pan. Make the garlic butter sauce and combine: Reduce heat to low-medium and add minced garlic to the empty skillet, cooking 1–2 minutes until fragrant but not browned. Add 2 tablespoons butter and let it melt to form a silky sauce. Add the drained pasta and toss to coat; if it seems dry, add 1–2 tablespoons reserved pasta water. Return roasted squash, Brussels sprouts, and sliced sausage to the skillet. Sprinkle with smoked paprika, salt, pepper, and snipped fresh thyme. Toss gently until everything is warmed through and coated in the garlic butter — taste and adjust seasoning.

Storage Tips

To preserve texture, cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 4 days; when reheating, warm gently on the stovetop over low heat with a splash of water or broth to loosen the butter sauce — avoid high heat which can dry the squash. For freezing, portion into meal-sized containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat slowly. If you expect to meal-prep, roast vegetables ahead and store them separately from pasta to maintain the best texture on reheating.

Ingredient Substitutions

If butternut squash isn’t available, swap in peeled and cubed sweet potato or pumpkin — reduce roast time slightly for sweet potato to avoid overcooking. For a vegetarian option, replace smoked sausage with smoked tempeh or roasted chickpeas and use vegan butter; note that protein and fat profiles will change. Swap bow tie for penne, fusilli, or cavatappi; whole-wheat pasta offers more fiber but alters texture slightly. If you need gluten-free, choose a certified gluten-free pasta and ensure any sausage substitute is gluten-free.

Serving Suggestions

Serve this dish in a shallow bowl with a scattering of fresh thyme leaves and a light drizzle of extra-virgin olive oil. A crisp green salad with simple vinaigrette balances the richness; tart apples or pickled onions provide a bright counterpoint. For a heartier spread, offer crusty bread and a platter of roasted root vegetables. This pairs well with medium-bodied red wines or a malty amber ale that complements the smoky sausage.

Seasonal Adaptations

In winter, use roasted pumpkin or winter squash variety; add a pinch of nutmeg for warmth. Late-summer versions can include quick-roasted small Brussels sprouts and add fresh corn kernels for sweetness. Around the holidays, substitute a slightly spiced kielbasa and add chopped roasted pecans for crunch. For spring, lighten the dish by swapping butter for olive oil and adding blanched asparagus and peas at the end.

Meal Prep Tips

Make the roasted vegetables one to two days ahead and keep pasta separate. When ready to serve, warm the skillet, brown the sausage, add butter and garlic, then stir in pasta and roasted vegetables to finish — this short assembly keeps textures bright. Freeze single portions for quick weekday dinners: reheat slowly in a skillet with a tablespoon of water and finish with fresh herbs.

Success Stories

I once brought a doubled batch to a small neighborhood potluck and neighbors kept returning for more; someone asked for the recipe twice that evening. Another time, I made a dairy-free version for a friend by swapping vegan butter and smoked tempeh, and the feedback was that no one missed the original — they loved the smoky-sweet balance. These small triumphs remind me how adaptable and crowd-pleasing this combination is.

Finish with a final thought: this dish celebrates the season without fuss, using simple techniques — roasting and a quick skillet toss — to create something warm, satisfying, and shareable. Make it your own by switching the sausage or vegetables, and enjoy the way small changes create new, memorable meals.