Autumn Sausage Pasta Squash

This savory and satisfying autumn sausage pasta brings together creamy roasted butternut squash, smoky sausage, tender Brussels sprouts, and bow tie pasta in a buttery garlic sauce. It is perfect for chilly nights when all you want is a cozy meal with big flavor and simple ingredients. Gather your loved ones around the table and savor every bite of this fall favorite.

I remember making this for the first time when the leaves turned bright orange outside. The whole house smelled like roasting garlic and thyme and my family could not stop talking about it for days.

Ingredients

• Butternut squash: brings a sweet earthy flavor and creamy texture to balance the rich sausage Aim for squash with deep orange flesh for best taste
• Olive oil: helps vegetables roast evenly and brings out natural sweetness Go for extra virgin for maximum flavor
• Salt and pepper: essential for seasoning every layer Use kosher salt and freshly cracked pepper if you have it
• Brussels sprouts: offer a nutty slightly bitter contrast Choose firm bright green sprouts with tight leaves
• Bow tie pasta: holds the sauce beautifully Try to get bronze cut pasta for a more toothsome bite
• Smoked sausage: gives bold smoky flavor Pre cooked sausage like andouille or cajun adds zip Read labels for natural smoke flavorings
• Garlic: adds deep warmth and complexity Use fresh cloves for the best aroma
• Butter: creates a luscious sauce and binds the flavors together Opt for unsalted so you can control the seasoning
• Smoked paprika: gives a subtle heat and intense color Choose Spanish paprika if available
• Fresh thyme: ties the dish together with herbal brightness Pick sprigs with tender leaves and avoid woody stems

Step-by-Step Instructions

Prep and Roast the Squash:

Peel seed and cut butternut squash into cubes Toss with olive oil salt and pepper until coated Arrange in a single layer on a baking sheet lined with parchment paper Roast at 200 C until the edges are golden and the pieces are fork tender This usually takes about 15 to 20 minutes for caramelized flavor

Prepare and Roast Brussels Sprouts:

Trim and halve each sprout so you get crispy edges Toss with olive oil salt and pepper Spread them out on their own baking sheet or use the same one if there is room Roast at 200 C until the outsides are deep golden and centers are soft This can take between 20 to 30 minutes shaking the pan halfway through

Cook the Pasta:

Boil water in a large pot and add plenty of salt Once bubbling add bow tie pasta and stir Cook until it is just al dente which gives the best texture Drain and be sure to reserve about a cup of pasta water for the sauce later

Brown the Sausage:

Slice the smoked sausage into coins Heat a tablespoon of olive oil in a wide skillet over medium heat Add sausage slices making sure they do not overlap Cook until the bottoms are browned flip and brown the other side Transfer sausage out of the pan and set aside on a plate

Make the Garlic Butter Pasta:

Lower the heat and add minced garlic to the same skillet Cook slowly until you can smell it stir constantly so it does not burn Add butter and let it melt stirring it with the garlic Pour in drained pasta and toss until every piece is glossy Season with salt black pepper and smoked paprika for richness

Combine and Finish the Dish:

Add the roasted butternut squash Brussels sprouts browned sausage slices and a handful of fresh thyme leaves to the skillet with the pasta Use a large spoon to mix everything gently so you do not break up the roast veggies Taste and adjust seasoning with extra salt or pepper if needed Serve immediately for maximum flavor

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My favorite part is the caramelized butternut squash I always sneak a few pieces off the sheet tray before they make it to the skillet because they are so sweet and creamy My mom was amazed by how hearty this pasta turned out without any heavy cream or cheese

Storage Tips

Cool leftovers quickly then store in airtight containers in the fridge It keeps well for up to three days The flavors actually get deeper after sitting overnight Reheat gently in a skillet with a splash of water to revive the sauce

Ingredient Substitutions

If you cannot find butternut squash try sweet potato for a similar texture and sweetness Kielbasa or veggie sausage work well if you want to skip smoked sausage Whole wheat pasta can replace standard bow ties for an extra boost of fiber and nutty flavor

Serving Suggestions

Pile the pasta high in big shallow bowls for the prettiest presentation I like tucking extra fresh thyme on top and serving with a crisp autumn salad on the side Crusty bread makes a perfect scoop for any garlicky butter sauce left in the dish

Cultural and Seasonal Touch

This recipe brings together flavors that are classic in both fall European feasts and hearty American suppers Roasted root vegetables and sausage are an age old comfort combo in family kitchens everywhere Autumn is all about gathering and this dish feels like a celebration of the season’s best

Recipe FAQs

→ Can I use other types of sausage?

Yes, andouille, cajun, or your favorite smoked sausage work well in this dish for extra flavor.

→ What pasta shapes pair well?

Bow tie pasta is suggested, but penne or rigatoni also hold up well with the hearty sauce and vegetables.

→ How do I make this vegetarian?

Omit the sausage or use a plant-based sausage alternative to keep the meal vegetarian-friendly.

→ Can I substitute butternut squash?

Yes, sweet potatoes make a good substitute when butternut squash is out of season.

→ What’s the best way to roast vegetables?

Arrange vegetables in a single layer on a parchment-lined baking sheet and roast at high heat for caramelization.