Why Make This Recipe
Autumn Sausage Pasta Squash is a wonderful dish that captures the flavors of fall. It combines the sweetness of butternut squash and the savory taste of smoked sausage with roasted Brussels sprouts, creating a cozy meal that is comforting and satisfying. This dish not only looks great on the plate but also warms you up on chilly autumn nights. Plus, it’s easy to make and perfect for family dinners or special occasions.
How to Make Autumn Sausage Pasta Squash
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
Directions:
- 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 parchment paper-lined baking sheet. Roast in the oven for about 15-20 minutes.
- While the squash is roasting, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread these on another parchment paper-lined baking sheet and roast for 20-30 minutes at 200°C.
- In a large pot, bring salted water to a boil. Cook the bow tie pasta according to the package directions until it is al dente. Drain the pasta, but keep some of the pasta water.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the smoked sausage into coins and cook until they are browned on both sides. Once done, remove the sausage and set it aside.
- In the same skillet, add the minced garlic and cook until it smells fragrant. Then, add the butter and let it melt.
- Toss in the cooked pasta and mix well to coat it. Season with salt, pepper, and smoked paprika.
- Finally, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together. Adjust the seasoning if necessary.
How to Serve Autumn Sausage Pasta Squash
Serve this dish warm, garnished with additional fresh thyme if you like. It pairs wonderfully with a simple green salad or some crusty bread. It’s sure to please everyone at the table!
How to Store Autumn Sausage Pasta Squash
If you have leftovers, store them in an airtight container in the refrigerator. This dish will keep well for about 3-4 days. Reheat it in the microwave or on the stovetop, adding a splash of water if it feels dry.
Tips to Make Autumn Sausage Pasta Squash
- Make sure not to overcrowd the baking sheets. This will help the vegetables roast properly and get nice and caramelized.
- If you would like a bit of extra crunch, you can toast some pine nuts or walnuts to sprinkle on top before serving.
- Experiment with different types of sausage to find your favorite flavor combination.
Variation
Feel free to add other vegetables like bell peppers or spinach to the mix for added nutrition and flavor. You can also use different pasta shapes if you prefer.
FAQs
1. Can I use fresh herbs instead of thyme?
Yes, you can use fresh rosemary or sage for a different flavor profile.
2. Is this dish suitable for meal prep?
Absolutely! It stores well and makes a great lunch option for the week.
3. Can I make this dish vegetarian?
Yes, just omit the sausage and you can add more veggies or use plant-based sausage for a tasty vegetarian option.
Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Equipment
- large pot
- large skillet
Ingredients
Pasta
- 8 oz short pasta
- 3 qt water
- 1 tsp salt
Sauce
- 1 lb ground Italian sausage
- 2 cups butternut squash cubed
- 3 cloves garlic minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 1 tbsp fresh sage chopped
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
Instructions
Cooking
- Cook pasta according to package directions; drain and set aside.
- Heat olive oil in a large skillet over medium heat, then add sausage and cook until browned, breaking it apart with a spoon.
- Drain excess fat, then add squash and garlic, cooking until squash softens, about 5-7 minutes.
- Stir in chicken broth, heavy cream, sage, red pepper flakes, salt, and pepper; bring to a simmer.
- Add cooked pasta and Parmesan cheese to the skillet and toss to combine; serve immediately.