Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite

Autumn is that delightful season where the air is crisp, the leaves turn golden, and our kitchens come alive with the warmth of fall flavors. One dish that always seems to pull at my heartstrings—and fill my stomach—is this Autumn Sausage Pasta Squash. It’s a hug in a bowl, combining the nutty sweetness of roasted butternut squash, hearty Brussels sprouts, and smoky sausage, all enveloped in the embrace of bow tie pasta. This dish has become my go-to for cozy nights at home, and I can’t wait to share it with you!

Why You'll Love This Recipe

Picture this: you rush home from work, and autumn’s chill is nipping at your cheeks. You crave something comforting yet wholesome. That’s where this recipe swoops in, faster than a superhero! The blend of flavors in this dish is nothing short of magical. Roasting the butternut squash brings out its natural sweetness, while the Brussels sprouts add a slight bitterness that beautifully balances everything out. Toss in the smoky notes from the sausage, and your taste buds are in for a treat.

Not only is this pasta full of rich flavors, but it’s also packed with nutrients! Butternut squash is loaded with vitamins A and C, while Brussels sprouts offer a good dose of fiber. It’s the kind of meal that nourishes both body and soul—what's not to love? Plus, it takes just 25 minutes from start to finish, making it perfect for a weeknight dinner when time is short but appetites are big!

Gather These Ingredients

Let's talk about the stars of this dish—these ingredients are like a cozy autumn sweater that embraces you as they come together:

• Butternut Squash (3 cups): Sweet and creamy when roasted, this vegetable adds both flavor and nutrition. Be sure to peel, seed, and cube it first!
• Olive Oil: You’ll need three tablespoons total—one for the squash, two for the Brussels sprouts and pasta. It’s the magical elixir that brings everything together!
• Brussels Sprouts (340 g): Trimmed and halved, these little greens add heartiness and a touch of bitterness that contrasts delightfully with the sweetness of the squash.
• Bow Tie Pasta (225 g): The fun shape of this pasta makes every bite exciting. You can also swap in whole wheat for a healthier option!
• Cooked Smoked Sausage (340 g): I love using Cajun or Andouille sausage for that added kick, but feel free to go for a milder smoked sausage if that’s your jam.
• Garlic (5 cloves): Minced garlic lends a fragrant warmth to the dish. Don’t you dare skip this step; it’s pure magic!
• Butter (2 tablespoons): A little richness goes a long way in this dish, adding depth to the pasta.
• Smoked Paprika (¼ teaspoon): Just a pinch of this seasoning brings a subtle smokiness that complements the sausage beautifully.
• Fresh Thyme Leaves: These fragrant herbs tie everything together, lending a woody, aromatic quality that rounds out the dish.

Preparing Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite

Alright, let’s roll up our sleeves and dive into the cooking process. It’s easier than you might think!

1. Preheat your oven to 200°C (around 400°F). This sets the stage for roasting those veggies to perfection!
2. In a bowl, toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper. Spread them out evenly on a parchment-lined baking sheet and pop them in the oven for 15-20 minutes. You want them tender and slightly caramelized.
3. While that’s roasting, trim and halve the Brussels sprouts. In a separate bowl, toss them with two tablespoons of olive oil, salt, and pepper. Spread these on another parchment-lined sheet and roast for about 20-30 minutes, until they’re beautifully browned.
4. Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions until al dente. Drain, and don’t forget to reserve a little pasta water!
5. Heat one tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and add them to the skillet, cooking until browned on both sides. Then, take them out and set aside.
6. In that same skillet, add the minced garlic and let it cook until fragrant (oh, this is where the magic begins!). Add the butter and let it melt before tossing in the cooked pasta. Season it with salt, pepper, and smoked paprika—give it a good toss to coat everything!
7. Finally, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together. This is the point where you taste and adjust any seasoning if needed.

Best Way to Enjoy It

When it comes to serving this dish, feel free to get a bit creative! Nothing beats a beautiful bowl of this Autumn Sausage Pasta Squash garnished with fresh thyme leaves, don’t you think? Pair it with a generous sprinkle of Parmesan cheese for that extra umami kick—trust me, it's heavenly!

You could also serve it alongside a simple green salad or some crusty bread to mop up all those delicious flavors. On a chilly evening, a warm bowl of this pasta paired with a glass of red wine sounds pretty perfect, don’t you agree?

Keeping Leftovers Fresh

Got leftovers? Lucky you! This dish stores well in the fridge for up to three days. Be sure to let it cool before transferring to an airtight container. When you’re ready to enjoy it again, simply reheat in the microwave or on a stovetop with a splash of reserved pasta water to revive that creamy consistency. If you want to freeze it, just make sure it’s cooled completely before popping it into the freezer for up to three months.

Extra Tips and Advice

Here are some insider tips to elevate your dish even further:

• Consider adding a squeeze of lemon juice just before serving for a refreshing zing that brightens all the flavors.
• Not a fan of sausage? You could easily swap it out for a plant-based version or toss in some roasted chickpeas for a protein boost.
• If you like a bit of heat, toss in some red pepper flakes while cooking the garlic. It adds a delightful warmth that complements the sweetness of the squash wonderfully.

Creative Twists

Want to switch things up? Here are some fun variations to consider:

• Cheesy Delight: Fold in some ricotta or goat cheese for a creamier texture that's downright comforting.
• Nutty Crunch: Toss in some toasted pecans or walnuts for added crunch and depth.
• Seasonal Spin: Swap in seasonal veggies like kale or spinach, adding them towards the end of cooking for a vibrant pop of color and nutrition.
• Pasta Swap: Not into bow ties? Use your favorite pasta shape, whether it’s penne, fusilli, or even whole wheat.

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 to Follow

1. Preheat the oven to 200°C.
2. Toss butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15-20 minutes.
3. Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Roast at 200°C for 20-30 minutes.
4. Boil salted water in a large pot. Cook bow tie pasta according to package directions until al dente, then drain, reserving some pasta water.
5. In a large skillet, heat olive oil over medium heat. Cook sliced sausage until browned; remove and set aside.
6. In the same skillet, sauté minced garlic until fragrant. Add butter to melt, then toss in cooked pasta. Season with salt, pepper, and smoked paprika.
7. Gently mix in roasted squash, Brussels sprouts, cooked sausage, and fresh thyme. Adjust seasoning as needed.

FAQs

• Can I meal prep this dish ahead of time? Absolutely! You can roast the veggies and cook the pasta in advance, then combine them when you’re ready to eat.

• What kinds of sausage work best? I recommend Cajun or Andouille for that smoky flavor, but any cooked smoked sausage will do!

• How do I add more veggies? Toss in whatever seasonal vegetables you love—zucchini, bell peppers, or even some spinach at the end works wonderfully.

• Can I make this dish vegetarian? Sure! Substitute the sausage with chickpeas or another protein, and skip the butter for olive oil or vegan butter.

• What goes well with this dish? A side salad or crusty bread would be perfect. Enjoy it with a cozy glass of red wine for the ultimate fall experience.

It’s time to embrace autumn’s bounty with this rustic yet sophisticated dish that feels just like home. Try it, lose yourself in the flavors, and don’t hesitate to add your flair! Should you whip this up, I’d love to hear how it turned out. Happy cooking, my friend!