Why You’ll Love This Recipe
Autumn Sausage Pasta Squash is a delightful dish that perfectly captures the essence of fall. The combination of sweet butternut squash, hearty Brussels sprouts, and savory smoked sausage creates a comforting meal that warms both the body and soul. Plus, it’s colorful and packed with nutrients, making it a wonderful option for family dinners or gatherings with friends. With just a few simple ingredients, you can whip up a delicious meal that everyone will love!
How to Make Autumn Sausage Pasta Squash
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
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Directions
Preheat the oven to 200°C. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
Meanwhile, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread them on a separate parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes, until crispy and golden.
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving some pasta water.
In a large skillet over medium heat, add olive oil. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.
In the same skillet, cook the minced garlic until fragrant. Then, add butter and let it melt. Add the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
Lastly, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together. Adjust the seasoning as needed before serving.
Tips to Make Autumn Sausage Pasta Squash
- Ensure your butternut squash and Brussels sprouts are evenly cut for even roasting.
- If you want extra flavor, consider adding a splash of white wine when sautéing the garlic.
- For a bit of heat, try adding some red pepper flakes to the mix.
How to Serve Autumn Sausage Pasta Squash
Serve this dish warm, straight from the skillet. It’s fantastic on its own, but you can also pair it with a crisp green salad or some crusty bread for a fuller meal. Finish with a sprinkle of fresh thyme or grated Parmesan cheese for added flavor.
How to Store Autumn Sausage Pasta Squash
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or in a pan over low heat, adding a splash of water or broth to keep it moist.
Variation
Feel free to swap out the smoked sausage for a vegetarian option like chickpeas or tempeh, or use different seasonal vegetables such as carrots or sweet potatoes. You can also experiment with different pasta shapes!
FAQs About Autumn Sausage Pasta Squash
1. Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Just make sure to thaw and drain any excess moisture before roasting or adding it to the pasta.
2. How can I make this dish gluten-free?
You can use gluten-free pasta and check the sausage packaging for gluten-free options. The rest of the ingredients are naturally gluten-free.
3. Can I make this recipe ahead of time?
Yes, you can roast the vegetables and cook the pasta in advance. Just combine everything right before serving for the best flavor.
4. What other meats can I use in this recipe?
You can use turkey sausage, chicken sausage, or even bacon for a different twist on flavors. Just adjust the cooking times as needed!
Autumn Sausage Pasta Squash
A comforting dish combining sweet butternut squash, hearty Brussels sprouts, and savory smoked sausage, perfect for fall family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
- Diet: Omnivore
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
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat the oven to 200°C. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
- Meanwhile, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread them on a separate parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes, until crispy and golden.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving some pasta water.
- In a large skillet over medium heat, add olive oil. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.
- In the same skillet, cook the minced garlic until fragrant. Then, add butter and let it melt. Add the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- Lastly, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together. Adjust the seasoning as needed before serving.
Notes
For extra flavor, consider adding a splash of white wine when sautéing the garlic. If you want heat, add some red pepper flakes.
