Autumn Sausage Pasta Squash

This autumn sausage pasta squash is the ultimate cozy dinner after a chilly day my whole family lights up when this hits the table The mix of sweet roasted butternut squash smoky sausage tender pasta and crispy Brussels sprouts is hard to resist and the garlic butter sauce brings everything together in one skillet

I first made this when I wanted something special for a Friday night but did not want lots of dishes and now it is my go to meal anytime I find fresh squash at the market

Ingredients

• Butternut squash: This brings natural sweetness and creaminess Look for firm heavy squash with smooth skin
• Olive oil: Essential for roasting vegetables and cooking sausage Use a robust extra virgin variety for best flavor
• Salt and pepper: These let each ingredient shine Use flaky sea salt and freshly cracked pepper if possible
• Brussels sprouts: Roasting develops nutty caramelized notes Choose sprouts that are small and tightly packed with crisp leaves
• Bow tie pasta: Holds the sauce and bits of sausage in every bite Pick bronze cut pasta if available for better texture
• Smoked sausage: Adds deep savory flavor Cajun or andouille varieties give extra spice Choose sausage with no added fillers
• Garlic: Key to the aromatic butter sauce Opt for firm unblemished cloves and mince them fresh
• Butter: Richens the sauce Use good quality unsalted butter for control
• Smoked paprika: Boosts the smoky warmth Spanish smoked varieties have extra depth
• Fresh thyme: Brightens the whole dish with earthy herbal notes Only fresh leaves will do here

Step-by-Step Instructions

Prep and Roast the Squash:

Peel seed and cube butternut squash Toss with olive oil salt and pepper Lay squash in a single layer on parchment paper Roast at 200 degrees Celsius for 15 to 20 minutes until soft and caramelized at the edges

Roast the Brussels Sprouts:

Trim and halve all Brussels sprouts Toss with olive oil salt and pepper Spread in a single layer on a second sheet Roast at 200 degrees Celsius for 20 to 30 minutes until golden and crisp

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Add bow tie pasta and stir well Cook until just al dente then drain and save half a cup of pasta water for later

Brown the Sausage:

Heat olive oil in a large skillet over medium Cook sliced sausage coins until browned on both sides and edges Crispness here brings flavor Remove sausage and set aside

Build the Garlic Butter Sauce:

Add minced garlic to the same skillet and cook until fragrant but not browned Stir in butter until fully melted This is the base for all the pasta flavor

Combine Pasta and Sauce:

Add cooked pasta to the skillet Toss everything to coat with garlic butter Season with salt pepper and smoked paprika If pasta looks dry add a splash of reserved pasta water

Finish with Veggies and Herbs:

Gently add roasted butternut squash Brussels sprouts and browned sausage to the skillet Sprinkle fresh thyme leaves Mix carefully to keep the squash intact Taste and adjust seasoning to your liking

Save

Fresh thyme is my secret here I love how just a pinch awakens the whole dish and every time I make this recipe I am reminded of harvesting thyme from the little pot on my windowsill My kids always sneak extra sausage off the skillet as we stir things together

Storage Tips

Let leftovers cool fully before transferring them to airtight containers Store in the fridge for up to three days For best results reheat gently on the stovetop with a splash of water to revive the sauce The pasta and veggies hold their texture surprisingly well but Brussels sprouts are crispiest the day of

Ingredient Substitutions

Sweet potato cubes swap in well for butternut squash Try broccoli florets instead of Brussels sprouts for a different flavor Andouille sausage gives more heat while vegetarian smoked sausage makes an easy meatless swap Any short sturdy pasta shape like penne or rotini works if bow ties are out

Serving Suggestions

This pasta is a filling main course by itself I like to serve it with crusty bread and a simple green salad If I have guests I will sometimes shave parmesan over the top or offer extra thyme sprigs Family style serving lets everyone choose their favorite mix of sausage and veggies

A Bit of Autumn Tradition

Butternut squash pasta dishes like this have been my answer to fall for years They remind me of slow Sunday dinners after apple picking or walks in the leaves The combination of roasted vegetables and sausage is rooted in old European harvest suppers but made simple for today

Recipe FAQs

→ Can I use a different pasta shape?

Yes, penne, rigatoni, or orecchiette work well. Choose a shape that holds sauce and veggies.

→ What sausage varieties taste best here?

Cajun, andouille, or classic smoked sausage each add their own twist. Pick your favorite flavor profile.

→ Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free pasta for a suitable alternative without sacrificing texture or taste.

→ What substitutions work for butternut squash?

Sweet potatoes are a great option, roasting up tender and sweet with a similar texture to squash.

→ How do I reheat leftovers for best flavor?

Gently warm in a skillet with a splash of water or broth to keep the pasta and vegetables moist and flavorful.