Autumn Sausage Pasta Squash has become my go-to weeknight dinner, especially when the leaves start to turn and a cozy meal is exactly what I crave. I remember the first time I made it; the aroma of roasted butternut squash and savory smoked sausage filled my kitchen, promising a truly delicious experience. This sausage and squash pasta dish is incredibly satisfying, and the ease of this easy autumn sausage pasta squash recipe means I can whip it up even on the busiest evenings. It’s the perfect way to welcome the cooler weather. Let’s get cooking!
Why You’ll Love This Autumn Sausage Pasta Squash
This dish is a winner for so many reasons! Here’s why it’s quickly become a favorite:
- Incredible Flavor: The combination of smoky sausage, sweet roasted butternut squash, and savory garlic butter sauce is pure comfort.
- Quick Prep: With just 25 minutes of prep, it’s perfect for busy weeknights.
- Healthy & Hearty: Packed with vegetables and protein, it’s a satisfying meal that still feels nourishing.
- Budget-Friendly: Uses common, affordable ingredients, making it a great option for feeding a family.
- Family Favorite: Even picky eaters will love this flavorful fall pasta dish.
- One-Skillet Simplicity: Minimal cleanup means more time to enjoy your meal.
- Seasonal Delight: It’s the ultimate fall pasta that embodies the cozy flavors of the season.
Ingredients for Autumn Sausage Pasta Squash
Gather these simple ingredients for a delicious butternut squash pasta that screams fall:
- 3 cups butternut squash, peeled, seeded, cubed – aim for ½-inch cubes for even roasting.
- 3 tablespoons olive oil, divided – essential for roasting vegetables and sautéing.
- 1 teaspoon salt, divided – enhances all the flavors.
- ½ teaspoon black pepper, divided – adds a little warmth.
- 340 g Brussels sprouts, trimmed and halved – they get wonderfully tender and slightly sweet when roasted.
- 225 g bow tie pasta – or your favorite short pasta shape.
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage), sliced – this brings a fantastic smoky, savory depth.
- 5 cloves garlic, minced – the aromatic base of our sauce.
- 2 tablespoons butter – for that luscious, creamy texture.
- ¼ teaspoon smoked paprika – adds a hint of smoky spice.
- 1 tablespoon fresh thyme leaves – for a delicate, earthy, and seasonal aroma.
How to Make Autumn Sausage Pasta Squash
- Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
- Step 2: While the squash roasts, prepare the Brussels sprouts. Trim and halve them. Toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them on the same baking sheet as the squash, or a separate one if needed. Roast for 20-30 minutes, until tender and slightly crispy.
- Step 3: Bring a large pot of generously salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until it’s perfectly al dente. Before draining, reserve about ½ cup of the starchy pasta water – it’s gold for creating a creamy sauce!
- Step 4: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook until beautifully browned on both sides, releasing its savory aroma. Remove the sausage from the skillet and set it aside.
- Step 5: In the same skillet, add the minced garlic and cook for about 30-60 seconds until fragrant – be careful not to burn it! Add the butter and let it melt, swirling it around. Stir in the cooked pasta, salt, pepper, and smoked paprika. This is where the magic starts for a creamy autumn sausage squash pasta.
- Step 6: Add the roasted butternut squash, roasted Brussels sprouts, and the browned sausage back into the skillet with the pasta. Pour in about ¼ cup of the reserved pasta water to help create a luscious, creamy autumn sausage squash pasta. Gently toss everything together until well combined and heated through. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency. Stir in the fresh thyme leaves for a burst of seasonal flavor.
Pro Tips for the Best Autumn Sausage Pasta Squash
Elevate your autumn sausage pasta squash with these insider tricks for guaranteed deliciousness:
- Roast your vegetables until they are tender and slightly caramelized; this brings out their natural sweetness and adds depth to the dish.
- Don’t skip reserving the pasta water! It’s the secret ingredient for achieving a perfectly creamy autumn sausage squash pasta without relying on heavy cream.
- Use a good quality smoked sausage – the flavor of the sausage really shines through and makes this a truly savory autumn sausage pasta squash.
- Taste and adjust seasoning at the end. The saltiness of the sausage and the natural sweetness of the squash can vary, so a final check ensures perfect flavor.
What’s the secret to perfect Autumn Sausage Pasta Squash?
The key is in the roasting of the vegetables and the creation of a simple pan sauce using pasta water and butter. This combination makes for a wonderfully savory autumn sausage pasta squash that’s both rich and comforting. For more tips on roasting vegetables, check out this guide to roasting vegetables.
Can I make Autumn Sausage Pasta Squash ahead of time?
You can prep the components ahead! Roast the squash and Brussels sprouts, cook the sausage, and cook the pasta. Store them separately in the refrigerator. When ready to eat, reheat everything gently in a skillet with the sauce ingredients. This is a great way to save time, similar to how some people prepare meals for the week.
How do I avoid common mistakes with Autumn Sausage Pasta Squash?
Avoid overcooking the garlic, as it can turn bitter. Also, be careful not to overcook the pasta; it should be al dente as it will continue to cook slightly when mixed with the sauce and vegetables. Learning about proper pasta cooking techniques can help prevent this.
Best Ways to Serve Autumn Sausage Pasta Squash
This hearty dish is fantastic on its own, but serving it with a few simple sides really takes it to the next level. For a complete meal, I love pairing this autumnal pasta with sausage and squash with a crisp green salad. A simple vinaigrette complements the richness of the pasta beautifully.
You could also serve it alongside some crusty bread for soaking up any extra garlic butter sauce. If you’re feeling a bit more adventurous, a side of roasted asparagus or a light soup would also be lovely. It’s a versatile dish that fits right into any fall gathering. Consider trying it with a creamy tomato soup for a delightful contrast.
Nutrition Facts for Autumn Sausage Pasta Squash
Here’s a breakdown of the nutritional information for one serving of this delightful autumn sausage pasta squash:
- Calories: 730
- Fat: 44 g
- Saturated Fat: N/A
- Protein: 22 g
- Carbohydrates: 65 g
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of sausage chosen for your sausage and squash pasta. For more information on understanding nutrition labels, you can refer to resources like the FDA’s guide.
How to Store and Reheat Autumn Sausage Pasta Squash
This delicious autumn sausage pasta squash is perfect for meal prepping, making it a fantastic quick autumn sausage pasta squash meal for busy days. Once cooked, let the pasta dish cool completely before storing. Transfer it into airtight containers. You can store it in the refrigerator for 3 to 4 days. For longer storage, you can freeze portions of this sausage and squash pasta for up to 3 months. Just make sure to cool it thoroughly before freezing.
When you’re ready to enjoy your leftovers, the best way to reheat this autumnal pasta with sausage and squash is on the stovetop. Place the desired portion in a skillet over medium-low heat, adding a tablespoon or two of water or broth to help loosen it up and prevent it from drying out. Stir gently until heated through. You can also reheat it in the microwave, covering the dish to help retain moisture. Enjoy your comforting meal again!
Frequently Asked Questions About Autumn Sausage Pasta Squash
What kind of sausage works best for this autumn sausage pasta squash?
You can use almost any cooked smoked sausage! Cajun or andouille sausage will give you a nice spicy kick for a spicy autumn sausage pasta with squash, while a regular smoked sausage or kielbasa offers a milder, classic smoky flavor. The key is to use something pre-cooked and smoked for the best flavor profile.
Can I use a different type of squash?
Absolutely! While butternut squash is fantastic, acorn squash or even sweet potatoes would also work beautifully in this dish. If you’re looking for a different flavor profile, feel free to experiment. Just ensure you cut them into similar-sized cubes for even roasting.
How can I make this autumn sausage pasta squash spicier?
For a spicier kick, I recommend using a spicy smoked sausage like hot andouille. You can also add a pinch of red pepper flakes when you sauté the garlic, or even a dash of your favorite hot sauce to the final dish. This will transform it into a truly spicy autumn sausage pasta with squash!
Is this recipe suitable for a vegetarian diet?
This particular recipe as written is not vegetarian because it uses smoked sausage. However, it’s very easy to adapt! You can swap the sausage for vegetarian sausage crumbles or add extra roasted vegetables like mushrooms or zucchini for a hearty vegetarian meal that still captures the essence of autumn comfort food.
Variations of Autumn Sausage Pasta Squash You Can Try
This autumn sausage pasta squash recipe is incredibly versatile, allowing you to tailor it to your preferences. Here are a few ideas to make it your own:
- Dietary Swap: For a vegetarian version, substitute the smoked sausage with plant-based sausage crumbles or pan-fried halloumi cheese. This keeps the comforting flavors while fitting a vegetarian diet.
- Flavor Boost: Add a splash of heavy cream or a dollop of mascarpone cheese to the sauce for an even richer, more decadent creamy autumn sausage squash pasta. A pinch of nutmeg can also enhance the seasonal notes.
- Spice It Up: If you love a little heat, opt for a spicy smoked sausage like hot andouille, or stir in some red pepper flakes with the garlic. This transforms it into a deliciously spicy autumn sausage pasta with squash.
- Seasonal Veggie Swap: Out of butternut squash? Sweet potatoes or acorn squash make excellent subs. Roasted broccoli or cauliflower can also be added for extra greens, making it a fantastic comfort food autumn sausage squash pasta option.
Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Diet: Vegetarian
Description
A hearty and comforting pasta dish featuring bow tie pasta, smoked sausage, roasted butternut squash, and Brussels sprouts tossed in a simple garlic butter sauce. This one-skillet meal is seasoned with smoked paprika and fresh thyme, offering rich, satisfying flavors perfect for autumn evenings.
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil
- salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- salt and pepper to taste
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- salt and pepper to taste
- ¼ teaspoon smoked paprika
- fresh thyme leaves
Instructions
- Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes.
- Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides. Remove sausage and set aside.
- In the same skillet, cook minced garlic until fragrant. Add butter and melt. Add cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.
Notes
- Roast vegetables on the same baking sheet if space allows.
- If the skillet is too small, combine ingredients in batches.
- Substitute sweet potatoes for butternut squash when out of season.
- This dish contains gluten and dairy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: N/A
- Sodium: N/A
- Fat: 44 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 65 g
- Fiber: N/A
- Protein: 22 g
- Cholesterol: N/A
Keywords: Autumn Sausage Pasta Squash, Sausage and squash pasta, Butternut squash pasta, Fall pasta, Smoked sausage pasta, Garlic butter pasta, One-skillet pasta, Brussels sprouts pasta, Easy pasta recipe, Comfort food pasta
