If you’re looking for a cozy and satisfying dish this fall, look no further than Autumn Sausage Pasta Squash! This hearty meal combines roasted butternut squash, smoked sausage, and Brussels sprouts tossed with bow tie pasta for a delightful dinner. It’s warm, comforting, and packed with flavor, all within just 25 minutes. Perfect for busy nights when you want something delicious and nourishing!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 25 minutes.
- Simple Ingredients: Uses fresh seasonal vegetables and pantry staples.
- Perfect for Fall: Celebrates the flavors of the season.
- Crowd-Pleaser: Family-friendly and sure to impress guests.
- Unbelievably Delicious: The blend of flavors creates a warm, comforting dish.
This recipe stands out because of its unique combination of roasted squash and savory sausage, balanced with bright Brussels sprouts. It’s not just a meal; it’s a warm hug in a bowl that everyone will love.
Ingredients Needed
- For the Roasted Veggies:
- 3 cups butternut squash, peeled, seeded, and 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
- For the Pasta:
- 225 g bow tie pasta
- 1 tablespoon olive oil
- For the Sausage:
- 340 g cooked smoked sausage (choose 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 to garnish
How to Make Autumn Sausage Pasta Squash
- Preheat the Oven: Set your oven to 200°C (400°F).
- Roast the Butternut Squash: In a bowl, combine cubed butternut squash with olive oil, salt, and pepper. Spread it out on a parchment-lined baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.
- Prepare Brussels Sprouts: While the squash cooks, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Spread on another parchment-lined baking sheet and roast for 20-30 minutes until golden brown.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain, reserving a bit of the pasta water.
- Cook the Sausage: In a large skillet over medium heat, add olive oil. Slice the smoked sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add butter and let it melt.
- Combine Everything: Add the cooked pasta to the skillet and toss well to coat. Season with salt, pepper, and smoked paprika. Add the roasted butternut squash, Brussels sprouts, and sausage. Gently mix everything together, adding a splash of reserved pasta water if needed to loosen the mix.
- Garnish: Top with fresh thyme leaves before serving.
How to Serve Autumn Sausage Pasta Squash
Serve this dish warm in bowls. You can sprinkle some extra thyme or even grated cheese on top to add flavor and make it look even more inviting. Pair it with a simple green salad or crusty bread for a complete meal.
How to Store Autumn Sausage Pasta Squash
Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat gently in a skillet or microwave, adding a splash of water to keep it moist if necessary.
Tips to Make Autumn Sausage Pasta Squash
- Try Different Sausages: Switch up the flavors by using different types of sausage, like spicy Italian or turkey sausage.
- Add More Veggies: Feel free to add other fall vegetables like carrots or kale for variety.
- Spice It Up: For a bit of heat, add crushed red pepper flakes while cooking the sausage.
Variations
- Make it Vegetarian: Substitute the sausage with a plant-based alternative or add in more hearty vegetables like mushrooms or lentils.
- Cheesy Delight: Stir in some cream cheese or shredded mozzarella at the end for a creamy texture.
Frequently Asked Questions (FAQ)
Can I use frozen butternut squash or Brussels sprouts?
Yes, frozen butternut squash and Brussels sprouts can be used. Just adjust your cooking times as they may require slightly longer to roast.
How do I make this gluten-free?
Replace the bow tie pasta with a gluten-free pasta made from rice or quinoa.
Is this recipe freezer-friendly?
Yes, you can freeze the pasta and sausage mix in an airtight container. Thaw in the fridge overnight before reheating.
Conclusion
Autumn Sausage Pasta Squash is more than just a meal; it’s a warm, comforting dish that brings the flavors of fall right to your table. In just 25 minutes, you can enjoy a hearty and healthy dinner that everyone will love. If you try this recipe, please leave a comment and a star rating! Don’t forget to share your variations on social media. What unique ingredient have you added to make this dish your own? Let us know below!
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Autumn Sausage Pasta Squash
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy dish combining roasted butternut squash, smoked sausage, and Brussels sprouts tossed with bow tie pasta, perfect for fall evenings.
Ingredients
- 3 cups butternut squash, peeled, seeded, and 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
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves to garnish
Instructions
- Preheat the oven to 200°C (400°F).
- In a bowl, combine the cubed butternut squash with olive oil, salt, and pepper. Spread it on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread on another baking sheet and roast for 20-30 minutes until golden brown.
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente, then drain, reserving a bit of pasta water.
- In a large skillet over medium heat, add olive oil. Slice the smoked sausage into coins and cook until browned on both sides, then remove from skillet.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute, then add butter and melt.
- Add the cooked pasta to the skillet and toss to coat, seasoning with salt, pepper, and smoked paprika. Add the roasted squash, Brussels sprouts, and sausage, mixing everything together, adding pasta water if needed.
- Garnish with fresh thyme leaves before serving.
Notes
This dish can be paired with a simple green salad or crusty bread. Leftovers can be stored in an airtight container for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg