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Autumn-inspired skillet pasta with seasonal vegetables and herbs in a cast iron skillet

Autumn-Inspired Skillet Pasta

A cozy and hearty meal featuring Italian sausage, Brussels sprouts, and butternut squash, all tossed with pasta and a rich garlic butter sauce, perfect for autumn evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (penne, farfalle, or similar short pasta)
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, sliced Can substitute with a vegetarian option
  • 2 cups Brussels sprouts, halved Can swap for kale
  • 2 cups butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup Parmesan cheese, grated For a lighter option, use whole grain or gluten-free pasta
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve 1/2 cup of the pasta water, then set the pasta aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 to 7 minutes. Remove sausage and set it on a plate.
  3. In the same skillet, add the halved Brussels sprouts and cubed butternut squash. Sauté for 10 to 15 minutes until tender and golden, seasoning with salt and pepper.
  4. While sautéing, melt butter in a small saucepan over medium heat. Add minced garlic, cooking until fragrant, about 1-2 minutes.
Combining Ingredients
  1. Return the sausage to the skillet with veggies, then add the drained pasta.
  2. Pour the garlic butter over everything and toss to combine thoroughly.
  3. If the mixture appears dry, gradually add reserved pasta water until desired consistency is reached.
  4. Stir in grated Parmesan, allowing it to melt into the sauce. Season with additional salt, pepper, and red pepper flakes to taste.
  5. Remove from heat, garnish with chopped parsley and sprinkle with extra Parmesan. Serve immediately.

Notes

This skillet pasta is great on its own but pairs well with a side salad or crusty bread. For leftovers, store in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat in a skillet with a splash of water or butter.