Butternut Squash Pasta
Hola! The first cool breeze of fall always pulls me right back into the kitchen, and this Autumn Sausage Pasta Squash is one of those recipes that makes the season feel extra special. Imagine roasted butternut squash and Brussels sprouts tossed with smoky sausage, tender bow tie pasta, and a rich garlic butter sauce.
It’s hearty, golden, and filled with cozy comfort. This dish reminds me of fall evenings at home in Florida, when I’d recreate the flavors of northern autumn, roasted vegetables, thyme-scented butter, and laughter filling the kitchen.
It’s quick, satisfying, and the perfect way to celebrate sweater-weather nights with family.
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine Type | American |
| Best Season | Fall |
Why You’ll Love This Recipe
- Cozy Autumn Flavor: Butternut squash, sausage, and garlic butter make this pasta the ultimate fall comfort meal.
- Quick Weeknight Dinner: Despite its rich flavor, it comes together in under an hour.
- Balanced and Hearty: Packed with protein, fiber, and satisfying textures from the roasted veggies and sausage.
- One-Skillet Simplicity: Fewer dishes mean more time to enjoy your evening.
- Perfect for Family Nights: Everyone loves its smoky, creamy, and slightly sweet flavor combination.
Autumn Sausage Pasta Squash
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Autumn Sausage Pasta Squash is a cozy one-skillet fall dinner featuring roasted butternut squash, Brussels sprouts, smoky sausage, and bow tie pasta tossed in a rich garlic butter sauce. It’s hearty, flavorful, and perfect for chilly autumn evenings.
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
- 1/4 teaspoon smoked paprika
- Fresh thyme leaves, for garnish
Instructions
1. Preheat oven to 200°C (400°F). Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet and roast for 15–20 minutes until tender.
2. Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper, then roast at 200°C for 20–30 minutes until caramelized.
3. Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
4. Heat olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides, about 4–5 minutes. Remove and set aside.
5. In the same skillet, cook minced garlic until fragrant. Add butter and melt. Add cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
6. Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently toss everything together. Adjust seasoning and add a splash of pasta water if needed.
7. Serve immediately, garnished with extra thyme.
Notes
Roast vegetables on the same baking sheet if space allows.
If your skillet is small, combine ingredients in batches.
Swap butternut squash for sweet potatoes when out of season.
Add grated parmesan cheese on top for extra creaminess.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: N/A
- Sodium: N/A
- Fat: 44 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 65 g
- Fiber: N/A
- Protein: 22 g
- Cholesterol: N/A
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)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper, to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves, for garnish
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Butternut squash | Roast until tender and caramelized for a sweet depth of flavor. |
| Brussels sprouts | Halve evenly for even roasting and crisp edges. |
| Pasta | Bow ties hold the sauce perfectly, but penne or rotini also work. |
| Smoked sausage | Choose a high-quality sausage for the best smoky richness. |
| Butter | Adds flavor and silkiness to the garlic sauce. |
| Thyme | Fresh thyme brings brightness to balance the savory flavors. |
Step-by-Step Instructions
- Roast the butternut squash: Preheat oven to 200°C (400°F). Toss cubed squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes until tender.
- Roast the Brussels sprouts: Trim and halve the sprouts, toss with olive oil, salt, and pepper, and spread on a separate baking sheet. Roast for 20–30 minutes until caramelized.
- Cook the pasta: In a large pot of salted boiling water, cook bow tie pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water.
- Cook the sausage: Heat olive oil in a large skillet over medium heat. Slice sausage into coins and brown on both sides, about 4–5 minutes. Remove and set aside.
- Make the garlic butter sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in butter and let it melt. Add the cooked pasta and toss to coat evenly.
- Combine and finish: Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme to the skillet. Sprinkle with smoked paprika and toss gently to combine. Adjust seasoning to taste and add a splash of reserved pasta water if needed.
- Serve warm: Transfer to bowls, garnish with extra thyme, and serve immediately for the perfect fall dinner.
Helpful Tips
- Roast vegetables until golden for the best flavor and texture.
- Add a splash of pasta water for a smoother sauce.
- Make it vegetarian by using plant-based sausage.
- Sprinkle parmesan cheese before serving for extra creaminess.
Expert Tips for the Best Results
- Roast in a hot oven: High heat gives the vegetables crisp edges and caramelized sweetness.
- Brown the sausage well: It adds layers of flavor to the skillet.
- Use fresh herbs: Thyme or rosemary elevates the dish beautifully.
- Balance flavors: Taste before serving and add more salt, lemon juice, or butter as needed.
Recipe Variations
- Sweet Potato Swap: Substitute sweet potatoes for butternut squash when it’s not in season.
- Cheesy Twist: Add grated parmesan or fontina to the finished dish for creamy richness.
- Spicy Cajun Style: Use andouille sausage and extra smoked paprika for heat.
- Vegetarian Version: Skip sausage and add roasted mushrooms or chickpeas.
If you love creamy, comforting pasta dishes, you’ve got to try my Creamy Parmesan Chicken Pasta. It’s rich, silky, and full of flavor—tender chicken tossed with a luscious parmesan sauce that feels like the ultimate cozy dinner for any night of the week.
Make Ahead & Storage Tips
You can roast the vegetables and cook the pasta in advance, then assemble when ready to serve. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a little butter or olive oil to bring back the flavor.
Serving Suggestions
Serve this Autumn Sausage Pasta Squash with a simple green salad, garlic bread, or roasted carrots for a complete fall-inspired meal. Garnish with thyme sprigs or parmesan for a restaurant-style finish.
Pairing Ideas
Pair with a glass of Chardonnay or apple cider for cozy fall vibes. A light side like spinach salad with balsamic dressing complements the richness beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat with a drizzle of olive oil or butter. Add a splash of water or broth if the pasta feels dry.
Frequently Asked Questions (FAQs)
Can I make this recipe vegetarian?
Yes! Simply skip the sausage or use a plant-based version for a delicious vegetarian option.
Can I use frozen butternut squash?
Yes, roast it straight from frozen, but extend cooking time by 5–10 minutes.
What’s the best type of pasta for this?
Bow tie pasta holds sauce and vegetables beautifully, but penne or fusilli work too.
Can I use chicken sausage instead?
Definitely, chicken sausage adds a lighter yet flavorful option.
How do I keep the pasta from drying out?
Add a little pasta water or butter when reheating to bring back the moisture.
What can I serve with it?
A green salad, crusty bread, or a side of roasted veggies pair perfectly.
Can I make it gluten-free?
Yes, just substitute with your favorite gluten-free pasta variety.
Nutrition Information
| Serving Size | 1 serving |
|---|---|
| Calories | 730 |
| Protein | 22 g |
| Carbohydrates | 65 g |
| Fat | 44 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Autumn Sausage Pasta Squash is everything you want in a fall dinner, comforting, colorful, and bursting with flavor. The smoky sausage, roasted vegetables, and buttery pasta come together in one easy skillet for a meal your family will ask for all season long.
