Cozy Autumn Sausage Pasta Squash: A Perfect Fall Comfort Meal
There’s something magical about the first crisp October evening when you crave a hearty, warming meal that captures all the flavors of fall. This Autumn Sausage Pasta Squash recipe became my go-to dinner after a particularly busy weekend when I found myself staring at a beautiful butternut squash from the farmer’s market, wondering how to transform it into something truly special.
The combination of sweet roasted squash, savory smoked sausage, and perfectly tender Brussels sprouts creates a symphony of autumn flavors that will make your kitchen smell like pure comfort.
I still remember the first time I made this dish – it was for my sister’s family when they visited last November. My nephew, who typically turns his nose up at any vegetable that isn’t a french fry, actually asked for seconds!
The secret lies in how the butternut squash caramelizes in the oven while the Brussels sprouts develop those irresistible crispy edges. When everything comes together with the bow tie pasta and smoky sausage, it creates a meal that feels both rustic and elegant.
Why You’ll Love This Recipe
This recipe has become my autumn entertaining lifesaver because it looks impressive but comes together surprisingly easily. The beauty of this dish lies in its perfect balance – the sweetness of the roasted butternut squash pairs beautifully with the smoky, spiced sausage, while the Brussels sprouts add a delightful nutty crunch. Every bite delivers a different combination of textures and flavors that keep you coming back for more.
What I love most is how this recipe transforms simple, seasonal ingredients into something extraordinary. The smoked paprika and fresh thyme elevate the entire dish, while the garlic and butter create a silky coating that brings everything together. Plus, it’s substantial enough to satisfy even the heartiest appetites while sneaking in plenty of vegetables. Explore more seasonal comfort recipes here for additional cozy meal inspiration.
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash, peeled, seeded, cubed | 3 cups | Cut into 1-inch pieces for even roasting |
| Olive oil | 1 tablespoon | For roasting squash |
| Brussels sprouts, trimmed and halved | 340 g | Remove outer leaves if needed |
| Olive oil | 2 tablespoons | For Brussels sprouts |
| Bow tie pasta | 225 g | Farfalle works perfectly |
| Olive oil | 1 tablespoon | For sautéing |
| Cooked smoked sausage | 340 g | Cajun, andouille, or regular smoked |
| Garlic, minced | 5 cloves | Fresh is best |
| Butter | 2 tablespoons | Adds richness |
| Salt and pepper | To taste | Season each component |
| Smoked paprika | ¼ teaspoon | Enhances the smoky flavor |
| Fresh thyme leaves | As needed | For finishing |
Find more hearty meal ideas here to start your day with equally satisfying flavors.
Step-by-Step Directions
Exact Timing to make Autumn Sausage Pasta Squash
Total cooking time: 45 minutes
Start by preheating your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then roast for 15 minutes. Meanwhile, prepare your Brussels sprouts by halving them and tossing with 2 tablespoons olive oil, salt, and pepper.
After the squash has roasted for 15 minutes, add the Brussels sprouts to the same baking sheet and continue roasting both vegetables for another 15-20 minutes until the squash is tender and the Brussels sprouts develop crispy, golden edges.
While the vegetables finish roasting, bring a large pot of salted water to boil and cook the bow tie pasta according to package directions until al dente, typically 8-10 minutes. Reserve ½ cup pasta water before draining.
In the final 5 minutes, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for 3-4 minutes until warmed and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the butter, smoked paprika, and season with salt and pepper.
Combine the drained pasta, roasted vegetables, and sausage mixture in the large skillet. Add a splash of reserved pasta water if needed to help everything come together. Finish with fresh thyme leaves and serve immediately.
Nutritional Information
| Nutrient | Per Serving (4 servings) | % Daily Value |
|---|---|---|
| Calories | 485 | 24% |
| Total Fat | 22g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 820mg | 36% |
| Total Carbohydrates | 58g | 21% |
| Dietary Fiber | 8g | 29% |
| Total Sugars | 12g | – |
| Protein | 18g | 36% |
| Vitamin A | 185% DV | 185% |
| Vitamin C | 78% DV | 78% |
| Calcium | 8% DV | 8% |
| Iron | 15% DV | 15% |
This Autumn Sausage Pasta Squash provides excellent nutritional value, particularly rich in vitamin A from the butternut squash and vitamin C from the Brussels sprouts. The dish offers a balanced combination of complex carbohydrates, healthy fats, and quality protein, making it a satisfying and nutritious meal option.
Healthier Alternatives
| Original Ingredient | Healthy Substitute | Benefit |
|---|---|---|
| Regular pasta | Whole wheat or chickpea pasta | Higher fiber and protein content |
| Smoked sausage | Turkey or chicken sausage | Lower saturated fat and calories |
| Butter | Extra virgin olive oil | Heart-healthy monounsaturated fats |
| Regular olive oil | Avocado oil spray | Reduces overall oil content |
| Full portion pasta | Half pasta, extra vegetables | Lower carbs, more nutrients |
| Salt seasoning | Herb blends and lemon zest | Reduced sodium intake |
For those looking to make this Autumn Sausage Pasta Squash recipe even more nutritious, consider adding extra vegetables like roasted bell peppers or zucchini. You can also incorporate plant-based protein by substituting the sausage with seasoned white beans or lentils for a vegetarian version. Explore more healthy dinner recipes here for additional nutritious meal inspiration.
Serving Suggestions
This hearty Autumn Sausage Pasta Squash pairs beautifully with a crisp arugula salad dressed with lemon vinaigrette and toasted pine nuts. The peppery greens provide a nice contrast to the rich, smoky flavors of the pasta, while the citrus brightens the entire meal.
For wine pairing, consider serving with a medium-bodied red wine like Pinot Noir or Chianti, which complements both the earthy Brussels sprouts and the smoky sausage without overwhelming the delicate sweetness of the butternut squash.
Complete the autumn dining experience by serving with warm, crusty sourdough bread and a sprinkle of freshly grated Parmesan cheese on top. The bread helps soak up any remaining sauce, while the cheese adds an extra layer of savory richness that ties all the flavors together.
Common Mistakes to Avoid
Don’t overcrowd the roasting pan when preparing the vegetables for your Autumn Sausage Pasta Squash. When butternut squash and Brussels sprouts are too close together, they steam rather than roast, resulting in soggy vegetables instead of the desired caramelized edges and tender texture.
Avoid overcooking the pasta, as it will continue to cook slightly when combined with the hot vegetables and sausage. Aim for al dente texture and remember to reserve some pasta water before draining – this starchy liquid helps bind all the ingredients together beautifully.
Resist the temptation to skip the garlic cooking time. Raw garlic can be harsh and overpowering, but when sautéed for just 30 seconds until fragrant, it becomes mellow and aromatic, enhancing rather than dominating the dish’s complex flavors.
Storing Tips
Store leftover Autumn Sausage Pasta Squash in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and deepen overnight, making the leftovers almost as delicious as the freshly made dish.
When reheating, add a splash of chicken broth or water to prevent the pasta from drying out. Gently warm in a covered skillet over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
For longer storage, this dish freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating, and you may need to add a bit more olive oil or broth to restore the original texture.
FAQs
Can I make Autumn Sausage Pasta Squash ahead of time for meal prep?
Yes! You can prepare the roasted vegetables and cook the pasta up to 2 days in advance. Store them separately in the refrigerator, then combine with the sausage and seasonings when ready to serve. This makes it perfect for busy weeknight dinners or entertaining.
What’s the best way to cut butternut squash for this Autumn Sausage Pasta Squash recipe?
Peel the squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, then cut into uniform 1-inch cubes. Consistent sizing ensures even roasting and prevents some pieces from burning while others remain undercooked.
Can I substitute other vegetables in my Autumn Sausage Pasta Squash?
Absolutely! Sweet potatoes, cauliflower, or broccoli work wonderfully as substitutes. Just adjust the roasting time accordingly – denser vegetables like sweet potatoes may need an extra 5-10 minutes, while more delicate vegetables like zucchini need less time.
How do I prevent my Autumn Sausage Pasta Squash from becoming too dry?
Reserve pasta cooking water before draining and add it gradually to the final dish. The starchy water helps create a silky coating that binds everything together. You can also add an extra tablespoon of olive oil or butter if needed for richness and moisture.
Autumn Sausage Pasta Squash
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Cozy Autumn Sausage Pasta Squash brings together roasted butternut squash, smoky sausage, and crispy Brussels sprouts for the ultimate fall comfort meal. Tossed with tender bow tie pasta, garlic butter, and a hint of smoked paprika, it’s the perfect balance of sweet, savory, and hearty flavors. A must-try for fans of recipes for dinner, recipes quick, and fall dinner recipes that fill your kitchen with warmth and aroma.
Ingredients
- 3 cups butternut squash, peeled, seeded, and cubed (1-inch pieces)
- 1 tablespoon olive oil (for roasting squash)
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (for Brussels sprouts)
- 225 g bow tie pasta (farfalle)
- 1 tablespoon olive oil (for sautéing)
- 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
Instructions
- Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes.
- Meanwhile, toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper.
- After 15 minutes, add Brussels sprouts to the same baking sheet with the squash. Roast both for another 15–20 minutes until squash is tender and sprouts are crispy and golden.
- While vegetables roast, bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente, about 8–10 minutes. Reserve ½ cup of pasta water and drain.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced sausage and cook for 3–4 minutes until lightly browned. Add garlic and cook for 30 seconds until fragrant.
- Stir in butter and smoked paprika. Season with salt and pepper to taste.
- Add cooked pasta, roasted vegetables, and sausage mixture to the skillet. Toss gently to combine, adding a splash of reserved pasta water if needed to bring the dish together.
- Finish with fresh thyme leaves and serve warm.
Notes
For extra flavor, sprinkle grated parmesan or a drizzle of balsamic glaze before serving. This dish reheats beautifully and makes great leftovers for the next day. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
Keywords: sausage pasta, recipes for dinner, recipes quick, fall dinner recipes, recipes easy dinner
