Can I make Autumn Sausage Pasta Squash ahead of time?

Yes! You can roast the vegetables and brown the sausage up to 2 days in advance. Cook the pasta and assemble fresh for best results.

What’s the best sausage to use in this fall pasta dish?

Smoked andouille or Cajun sausage brings bold flavor. Milder options like kielbasa or turkey sausage also work great.

Can I use frozen butternut squash?

Yes, just thaw it completely and pat it dry before roasting to prevent excess moisture and ensure proper caramelization.

Is this recipe freezer-friendly?

Yes, this pasta freezes well for up to 2 months. Store in an airtight container and reheat with a splash of broth or water.

Can I use a different type of pasta?

Definitely. Bow tie pasta works well, but penne, rotini, or shells also hold up great with the roasted veggies and sausage.

Autumn Sausage Pasta Squash | Easy Dinner Idea

Description

A cozy, 25-minute fall dinner made with roasted butternut squash, caramelized Brussels sprouts, smoky sausage, and bow tie pasta, all tossed in a garlic butter sauce.

Ingredients

Scale

3 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil (for squash)
Salt and pepper, to taste (for squash)
340 g Brussels sprouts, trimmed and halved
2 tablespoons olive oil (for Brussels sprouts)
Salt and pepper, to taste (for Brussels sprouts)
225 g bow tie pasta
1 tablespoon olive oil (for skillet)
340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
5 cloves garlic, minced
2 tablespoons butter
Salt and pepper, to taste (for pasta)
1/4 teaspoon smoked paprika
Fresh thyme leaves, for garnish

Instructions

Preheat oven to 200°C (400°F). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until tender and caramelized.
Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 20–30 minutes until golden and crisp on the cut sides.
Cook bow tie pasta in salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced sausage and brown on both sides. Remove and set aside.
In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add butter, reserved pasta water, smoked paprika, and season with salt and pepper.
Return the pasta to the skillet, then add roasted squash, Brussels sprouts, sausage, and fresh thyme. Toss gently to combine and adjust seasoning if needed.

Notes

Use pre-cut squash to save time.
Try turkey sausage or plant-based sausage for a lighter version.
Double the garlic butter for an extra rich finish.
Add a splash of lemon juice for brightness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Roast, Sauté, Boil
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 520
Sugar: 6g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 22g
Cholesterol: 60mg