Ah, autumn! The season of crunching leaves, cozy sweaters, and all things warm and comforting. There’s something truly magical about those cool evenings when the air is crisp, and the smell of roasted squash drifts through the kitchen. Luckily, I’ve conjured up a dish that captures all of these vibes: Autumn Sausage Pasta Squash. Trust me, once you try this 25-minute favorite, you might just declare it your go-to cozy meal for the season!
Why you’ll love this recipe
Picture this: tender butternut squash, caramelized Brussels sprouts, peppery smoked sausage, and perfectly al dente pasta—all tossed together in a delightful medley of flavors. What makes this dish so special is its effortless choreography. You get the earthy sweetness from the squash, the nutty bite from Brussels sprouts, and the smokiness from the sausage, all harmonizing beautifully. Add a little garlic and smoked paprika into the mix, and you’ve got a symphony of autumn on your plate. Plus, it’s quick! Who doesn’t love a one-pan wonder on a busy weeknight?
Not to mention, it’s also packed with nutrients! Butternut squash is a superstar when it comes to vitamins and fiber, while Brussels sprouts add a crunch and a healthy dose of vitamins too. So, this dish isn’t just a feast for the senses; it’s good for you too. How can you resist that?
Gather these ingredients
Let’s talk about the stars of the show—in other words, the ingredients that make this dish sing:
- Butternut Squash (3 cups, peeled, seeded, and cubed): This creamy orange delight is the heart of our dish. Its natural sweetness pairs perfectly with savory flavors.
- Olive Oil (3 tablespoons total): Extra virgin for roasting the veggies and another splash for sautéing. It adds richness and depth.
- Brussels Sprouts (340 g, trimmed and halved): These green gems bring a lovely crunch and a slightly bitter note that balances the sweetness of squash.
- Bow Tie Pasta (225 g): Because who doesn’t love the charm of bowtie pasta? It holds onto the sauce and veggies beautifully.
- Smoked Sausage (340 g cooked): Choose Cajun, Andouille, or your favorite smoked sausage. This is where the magic happens—go for that smoky flavor!
- Garlic (5 cloves, minced): Because garlic adds that irresistible aroma that lingers long after cooking.
- Butter (2 tablespoons): Rich and creamy; it melds everything together beautifully.
- Smoked Paprika (¼ teaspoon): Infuses a subtle warmth and depth; don’t skip it!
- Fresh Thyme Leaves: These bright, fragrant leaves add a pop of freshness, really elevating the dish.
Preparing Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Now, let’s dive into the cooking process!
- Preheat your oven to 200°C. Get that heat going!
- Toss the cubed butternut squash in 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread it out in a single layer on a parchment-lined baking sheet. Roast for about 15-20 minutes until it’s tender and slightly caramelized.
- While that’s happening, trim and halve your Brussels sprouts, tossing them with 2 tablespoons of olive oil, salt, and pepper. Spread those out on a separate baking sheet and roast for 20-30 minutes, or until golden and crispy on the edges.
- Bring a large pot of salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente—about 8-10 minutes. Drain, but be sure to reserve a cup of that pasta water for later!
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Slice your sausage into coins and cook until browned on both sides, then remove and set aside.
- In the same skillet, toss in the minced garlic and sauté until it’s fragrant, about a minute. Add in the butter and let it melt into a luscious pool of goodness.
- Toss the cooked pasta into the skillet. Mix to coat, and season with salt, pepper, and that nifty smoked paprika.
- Gently fold in the roasted butternut squash, Brussels sprouts, cooked sausage, and sprinkle with fresh thyme. Mix beautifully so everything gets to know one another. Adjust the seasoning if needed.
Best way to enjoy it
Serving this gorgeous dish is as crucial as cooking it! Place generous portions onto warmed plates—don’t be shy! Drizzle a bit more olive oil on top if you’re feeling fancy, and garnish with additional thyme leaves for a pop of color. Pair it with a crisp autumn salad—think arugula with cranberries, goat cheese, and a light vinaigrette. It’s like a celebration of fall on your table!
How to store
If you’re lucky enough to have leftovers, you can easily store this dish! Simply let it cool to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, pop it in the microwave or a skillet with a splash of reserved pasta water to bring everything back to life. I recommend avoiding the freezer, as the texture of the pasta can get a bit mushy.
Tips for a successful recipe
Here’s a little insider wisdom: if you want that extra layer of flavor, toast the smoked paprika in the skillet before adding the garlic! It really amplifies the flavor. Also, don’t shy away from mixing in some spinach or kale for a boost of greens. Feel free to adjust the spices to your liking, too—add a hint of cayenne for some heat if you dare!
Creative Twists
Want to customize? Swap out the smoked sausage for roasted chicken or leave it out entirely for a vegetarian option—just add more mushrooms for that savory punch. Experiment with spices too; a touch of nutmeg in the squash can be delightful, or try using sage instead of thyme for an even richer flavor.
This Autumn Sausage Pasta Squash is more than just a recipe; it’s an opportunity to connect with the season, to share with friends and family, and to indulge in those warm, comforting vibes that make life just a little bit sweeter. I can’t wait for you to try this out, and I’m eager to hear what you think! Happy cooking, and may your kitchen be filled with warmth and laughter!
Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Description
This Autumn Sausage Pasta Squash combines tender butternut squash, caramelized Brussels sprouts, and peppery smoked sausage with bow tie pasta, all in a delightful medley of autumn flavors, perfect for a quick weeknight meal.Ingredients
Main Ingredients
Instructions
Cooking Instructions
Preheat Oven and Roast Vegetables
Preheat your oven to 200°C. Toss the cubed butternut squash in 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread it on a parchment-lined baking sheet and roast for about 15-20 minutes until tender and slightly caramelized. On a separate sheet, toss halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper, and roast for 20-30 minutes until crispy.Cook the Pasta
Bring a large pot of salted water to a boil. Cook bow tie pasta until al dente (about 8-10 minutes). Drain, reserving a cup of pasta water.Prepare the Skillet
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Slice the sausage into coins and cook until browned, then remove from skillet.Combine Ingredients
In the same skillet, add minced garlic and sauté for about 1 minute. Add butter and let melt. Toss in cooked pasta, season with salt, pepper, and smoked paprika. Fold in roasted butternut squash, Brussels sprouts, sausage, and fresh thyme. Mix well.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 800mg34%
- Potassium 850mg25%
- Total Carbohydrate 70g24%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 25g50%
- Vitamin A 400 IU
- Vitamin C 80 mg
- Calcium 100 mg
- Iron 3 mg
- Vitamin K 30 mcg
- Folate 50 mcg
- Vitamin B12 1 mcg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
