Autumn Sausage Pasta Squash
Are you ready to embrace the flavors of fall with a dish that warms your heart and fills your belly? I recently whipped up this Autumn Sausage Pasta Squash for a family gathering, and it quickly became a showstopper. With roasted butternut squash and Brussels sprouts mingling with smoky sausage and al dente bow tie pasta, it’s a perfect blend of textures and flavors. This dish not only celebrates seasonal produce but also comes together in just 25 minutes, making it an ideal choice for weeknight dinners and crisp autumn afternoons.
What makes this recipe special
There are so many reasons to fall in love with this dish! First and foremost, it’s incredibly quick to prepare—ready in just 25 minutes! Whether you’re navigating a busy weekday or hosting a cozy gathering, this meal is always a hit. The combination of hearty roasted vegetables and savory sausage makes it a satisfying palette of fall flavors that even picky eaters will enjoy.
"I made this dish on a chilly evening, and it was a huge hit! The flavors meld beautifully, and it came together so quickly. Family asked for seconds!" – A happy home cook
How this recipe comes together
This Autumn Sausage Pasta Squash recipe is a straightforward, step-by-step delight. You’ll first roast your butternut squash and Brussels sprouts until they’re caramelized to perfection while boiling the pasta. The sausage adds a depth of flavor, and finishing it all in one skillet brings a lovely cohesion to the dish. In just a few simple steps, you’ll have a warm, hearty meal ready to serve.
What you’ll need
To get started, gather these simple yet essential ingredients:
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil (plus more for other ingredients)
- Salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 225 g bow tie pasta
- 340 g cooked smoked sausage (cajun, andouille, or regular)
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves for garnish
Feel free to experiment with substitutes like sweet potatoes for the squash or your favorite pasta shape!
Directions to follow
- Preheat your oven to 200°C (about 400°F).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a lined baking sheet and roast for 15-20 minutes, or until tender.
- While the squash is roasting, halve the Brussels sprouts and toss them with the remaining olive oil, salt, and pepper. Spread them on a second baking sheet and roast for 20-30 minutes until golden and crispy.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving a little pasta water for later.
- In a large skillet over medium heat, add a splash of olive oil and cook the sliced sausage until browned on both sides. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Then add the butter, letting it melt before incorporating the cooked pasta, seasoning with salt, pepper, and smoked paprika.
- Gently mix in the roasted butternut squash, Brussels sprouts, and sausage. Toss everything together and adjust the seasoning if necessary. Serve warm!
Best ways to enjoy it
This Autumn Sausage Pasta Squash can be enjoyed in several delightful ways. Serve it family-style, straight from the skillet, garnished with fresh thyme. Pair it with a simple green salad for a refreshing side, or go all out with garlic bread for a comforting feast. A sprinkle of grated Parmesan cheese on top can elevate the flavors even more!
Storage and reheating tips
If you’ve got leftovers (although they may be hard to resist), here’s how to keep them fresh. Store this pasta dish in an airtight container in the fridge for up to three days. To reheat, simply warm in a skillet over medium heat, adding a splash of reserved pasta water to restore moisture. While I don’t recommend freezing it due to the nature of the vegetables, if you do, make sure to use it within a month for best taste.
Helpful cooking tips
- Make sure you don’t overcrowd your baking sheets when roasting vegetables. This allows for better caramelization and flavor.
- Use high-quality smoked sausage for an authentic flavor boost; it’s worth it!
- Feeling adventurous? Try browning the sausage ahead of time, or add your favorite herbs for an additional flavor layer.
Creative twists
Feel free to switch things up! Here are a few variations you might like:
- Swap the butternut squash for sweet potatoes or pumpkin for a different twist on flavor.
- Add chopped kale or spinach at the end for a splash of color and extra nutrients.
- Experiment with different pasta shapes—fusilli or penne could work beautifully too!
Your questions answered
-
How long does this dish take to cook?
- The total time is around 25 minutes! Perfect for busy weeknights.
-
Can I use fresh sausage instead of pre-cooked?
- Absolutely! Just ensure it’s fully cooked before mixing it with the other ingredients.
-
What can I substitute for Brussels sprouts?
- You could use green beans or broccoli if Brussels sprouts aren’t your thing.
Now, gather your ingredients, and enjoy the heartwarming flavors of fall with this savory Autumn Sausage Pasta Squash!
Autumn Sausage Pasta Squash
Ingredients
For the roasted vegetables
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil plus more for other ingredients
- 340 g Brussels sprouts, trimmed and halved or substitute with green beans or broccoli if desired
- Salt and pepper to taste
For the pasta and sausage mix
- 225 g bow tie pasta
- 340 g cooked smoked sausage (cajun, andouille, or regular) can use fresh sausage if fully cooked before use
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves for garnish
Instructions
Preparation
- Preheat your oven to 200°C (about 400°F).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a lined baking sheet and roast for 15-20 minutes, or until tender.
- While the squash is roasting, halve the Brussels sprouts and toss them with the remaining olive oil, salt, and pepper. Spread them on a second baking sheet and roast for 20-30 minutes until golden and crispy.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving a little pasta water for later.
Cooking
- In a large skillet over medium heat, add a splash of olive oil and cook the sliced sausage until browned on both sides. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Add the butter, letting it melt before incorporating the cooked pasta, seasoning with salt, pepper, and smoked paprika.
- Gently mix in the roasted butternut squash, Brussels sprouts, and sausage. Toss everything together and adjust the seasoning if necessary. Serve warm!
