Autumn Sausage Pasta Squash

Introduction

As soon as the leaves begin to turn golden and the evenings grow crisp, I find myself craving hearty, comforting dishes that taste like autumn in a bowl. That’s exactly what this Autumn Sausage Pasta Squash brings to the table. Imagine tender roasted butternut squash, caramelized Brussels sprouts, smoky sausage, and al dente bow tie pasta all tossed in a garlicky, buttery sauce with fresh herbs. It’s a dish that’s rustic, soul-warming, and guaranteed to become a seasonal favorite.

This recipe was born out of my love for simple, one-pan-inspired meals that bring together fresh fall produce and the richness of smoked sausage. It’s perfect for busy weeknights when you need something hearty yet wholesome, but it’s also beautiful enough to serve at a dinner party or family gathering.

If you’re looking for a recipe that highlights the best of fall flavors sweet squash, earthy Brussels sprouts, savory sausage, and just a touch of smoky spice this dish will deliver.

Why You’ll Love This Recipe

• Perfectly autumnal: Brimming with butternut squash and Brussels sprouts, this dish tastes like the best of the fall harvest.
• Balanced flavors: Sweet, smoky, garlicky, and buttery notes come together in every bite.
• Simple ingredients, big payoff: Just a handful of pantry staples elevate seasonal produce and sausage into something truly special.
• Family-friendly: Comforting pasta meets veggies and sausage—a combination that even picky eaters will love.
• One-dish wonder: Great as a standalone meal, but versatile enough to pair with a side salad or crusty bread.
• Meal prep friendly: Make ahead, reheat, and enjoy all week long.

Ingredients Breakdown

This recipe yields about 4 hearty servings. Let’s break down each component:

Vegetables

• 3 cups butternut squash, peeled, seeded, cubed – The sweet, nutty backbone of the dish.
• 340 g Brussels sprouts, trimmed and halved – Adds an earthy, slightly bitter contrast that balances the sweetness of the squash.

Pasta

• 225 g bow tie pasta (farfalle) – The ridges and folds catch all the buttery garlic sauce beautifully.

Protein

• 340 g cooked smoked sausage (Cajun, andouille, or regular smoked sausage) – Choose your heat level: Cajun/andouille for spice, or regular smoked sausage for a milder option.

Sauce & Flavorings

• 3 tablespoons olive oil (divided across vegetables and pasta base)
• 5 cloves garlic, minced – The foundation of flavor.
• 2 tablespoons butter – Enriches the sauce and ties the ingredients together.
• ¼ teaspoon smoked paprika – Adds depth and a subtle smoky warmth.
• Fresh thyme leaves – For brightness and a fragrant finish.

Seasonings

• Salt and pepper, to taste – Essential for balancing the dish.

Tools & Equipment Needed

• Baking sheet (for roasting squash and Brussels sprouts)
• Large pot (for boiling pasta)
• Large skillet (for sautéing sausage, garlic, and final assembly)
• Chef’s knife and cutting board
• Mixing bowls
• Colander
• Wooden spoon or spatula

Step-by-Step Instructions

1. Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Spread the cubed butternut squash on a baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
3. On a second baking sheet (or the same sheet if large enough), toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast for 18–20 minutes, until golden and crisp around the edges.

2. Cook the Pasta

1. While the vegetables roast, bring a large pot of salted water to a boil.
2. Cook the bow tie pasta until just al dente (about 10–11 minutes). Reserve ½ cup pasta water, then drain.

3. Prepare the Sausage & Garlic Base

1. In a large skillet over medium heat, add 1 tablespoon olive oil.
2. Slice the smoked sausage into rounds and sauté for 4–5 minutes until browned on both sides.
3. Add minced garlic and cook for 1 minute, just until fragrant.

4. Build the Sauce

1. Stir in 2 tablespoons butter and let it melt into the sausage and garlic.
2. Sprinkle in the smoked paprika and fresh thyme leaves. Stir well.

5. Combine Everything

1. Add the cooked pasta, roasted butternut squash, and Brussels sprouts to the skillet.
2. Toss everything together, adding a splash of reserved pasta water as needed to create a light, cohesive sauce.
3. Taste and adjust seasoning with extra salt and pepper.

6. Serve

Plate the pasta in generous bowls, garnish with more thyme if desired, and serve warm.

Tips & Variations

• Vegetarian version: Skip the sausage and add roasted mushrooms or chickpeas for protein.
• Vegan version: Use olive oil only (no butter) and swap pasta with a vegan-friendly brand.
• Gluten-free: Substitute with gluten-free pasta.
• Spicier kick: Use andouille sausage or add red pepper flakes when sautéing garlic.
• Milder flavor: Opt for a smoked kielbasa or turkey sausage.
• Cheesy upgrade: Stir in ½ cup grated Parmesan or Pecorino before serving.

Flavor Profile & Pairings

• Flavor: Sweet squash, earthy sprouts, smoky sausage, garlic butter richness.
• Texture: Tender roasted veggies, chewy pasta, juicy sausage.
• Drink pairings:
  • Wine: A crisp Chardonnay or light Pinot Noir.
  • Non-alcoholic: Sparkling apple cider or a rosemary-infused lemonade.
• Side pairings: Warm baguette, a simple green salad, or roasted root vegetables.

Nutritional Overview (per serving, approx.)

• Calories: 520
• Protein: 20 g
• Carbs: 52 g
• Fat: 24 g
• Fiber: 8 g

(Values vary by sausage choice and pasta type.)

Make-Ahead & Meal Prep Tips

• Roast vegetables up to 2 days in advance and store in the fridge.
• Cook pasta ahead but toss with olive oil to prevent sticking.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop with a splash of broth or water.

FAQs

Q: Can I use frozen butternut squash?
Yes! Roast straight from frozen, but extend cook time by 5–7 minutes.

Q: What pasta shapes work best?
Short shapes like penne, rigatoni, or rotini work well if farfalle isn’t available.

Q: Can this dish be made dairy-free?
Yes—skip the butter and use olive oil or a plant-based butter substitute.

Q: How can I make it extra hearty?
Add white beans or toss in roasted potatoes for more bulk.

Cooking Timeline (at a Glance)

Step	Time
Roast squash & sprouts	20–25 min
Cook pasta	10–11 min
Sauté sausage & garlic	6–7 min
Final assembly	5 min

Total Time: ~35 minutes

Serving Suggestions

• Serve in wide, shallow bowls for a rustic presentation.
• Sprinkle with Parmesan and a sprig of thyme for elegance.
• Pair with warm focaccia or garlic bread for a cozy dinner.

Recipe Variations

• Autumn Harvest Pasta Bake: Transfer everything to a baking dish, top with cheese, and bake until bubbly.
• Creamy Version: Stir in ½ cup heavy cream or coconut milk for a velvety sauce.
• Pesto Twist: Swap butter/thyme with basil pesto for a bright, herbaceous flavor.
• Apple & Sausage Edition: Add diced apples when roasting squash for a sweet-savory combo.

Ingredient Spotlight

Butternut Squash

Pick squash that feels heavy for its size with matte, unblemished skin. Store in a cool, dry place for up to 2 months whole, or refrigerate cut squash for up to 5 days.

Smoked Sausage

Opt for high-quality sausage with natural casings for the best snap and flavor. Andouille gives Cajun spice, while kielbasa adds a milder smokiness.

Pro Cooking Tips

• Roast veggies at high heat for maximum caramelization.
• Don’t overcook pasta—al dente ensures it holds up when tossed in the skillet.
• Add reserved pasta water gradually to control sauce consistency.
• Fresh thyme should be added toward the end to preserve its fragrance.

Storage & Freezing Guide

• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Do not freeze: Roasted Brussels sprouts alone—they lose their crispness.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	520
Protein	20 g
Carbohydrates	52 g
Fat	24 g
Fiber	8 g

Dietary notes: Nut-free. Can be made dairy-free or gluten-free with simple swaps.

Expanded Conclusion

When you want a dinner that celebrates the flavors of autumn in every bite, this Autumn Sausage Pasta Squash delivers. It’s hearty, cozy, and filled with nutrient-packed veggies, smoky sausage, and buttery garlic goodness. Even better, it’s versatile you can adapt it to your dietary needs, spice preferences, and pantry staples.

Whether you’re serving it as a weeknight comfort dish, meal prepping for the week ahead, or wowing guests at a fall gathering, this recipe is one you’ll come back to again and again.

Give it a try, share it with your loved ones, and let the warm, inviting flavors of fall brighten your table. 🍂🍝

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