Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Fall in Love with This Delicious Dish!
Imagine the warm, comforting aroma of roasted butternut squash and smoked sausage wafting through your kitchen this fall. Can’t you just feel that cozy vibe? If you’re looking for a quick, one-pan meal that screams autumn, you’re in the right place! This Autumn Sausage Pasta Squash is creamy, delightful, and ready in a flash—it’s basically a hug in a bowl!
Why Make This Recipe?
Why would you want to whip up this tasty dish? For starters:
- Easy Cleanup: You’ll be cooking everything in one skillet. Who needs more dishes, right?
- Family-Friendly: Kids and picky eaters will love the colors, textures, and flavors. Trust me, they won’t even notice the veggies!
- Affordable & Quick: You can whip this up in just 25 minutes. Perfect for those busy weeknights when you want something homemade, but without the fuss!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Get ready for a cozy culinary adventure! Here’s how you can make it:
- Preheat your oven to 200°C.
- Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve the Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on another baking sheet. Roast at 200°C for 20-30 minutes.
- 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.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage and set aside.
- In the same skillet, cook minced garlic until fragrant. Add 2 tablespoons butter and melt.
- Add the cooked pasta and toss to coat. Season with salt, pepper, and ¼ teaspoon smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.
How to Make Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite (Overview)
Making this dish feels like a gentle hug from fall. Start with roasting your butternut squash and Brussels sprouts until they’re deliciously caramelized. Pro tip? Don’t skip toasting the garlic — it makes all the difference! Then, bring your pasta to life with a touch of smoked paprika and buttery goodness. Finally, toss everything together for a vibrant bowl of fall flavors.
How to Serve Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Serve this colorful dish hot and watch it shine! The golden squash, crisp Brussels sprouts, and savory sausage create a delightful contrast of colors and textures. Swirl in some fresh thyme just before serving for an aromatic finish that’ll have everyone asking for seconds. Pair it with a simple side salad, and you’ve got a complete meal that brings all the cozy feels. 🍂
How to Store Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Got leftovers? Lucky you! This dish keeps well in the fridge for about 3-4 days. Just store it in an airtight container. If you want to enjoy it later, you can freeze it for up to 2 months. For reheating, a quick zap in the microwave or a little time in a skillet will bring back that deliciousness!
Tips to Make Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Want to up your game? Here are a few insider tricks:
- Timing is key: Prep your vegetables while the pasta cooks to save time.
- Ingredient swaps: Try chicken sausage or even a plant-based sausage for a lighter option.
- Texture tip: Roast your vegetables until they’re nicely caramelized for a sweeter flavor.
Variation
Feeling adventurous? You could swap out the butternut squash for sweet potatoes, or add in some kale for extra greens. Want to make it vegan? Use a plant-based sausage and vegan butter for the same cozy vibes without the dairy!
FAQs
Can I make this dish ahead of time?
Absolutely! You can prep the ingredients and store them separately in the fridge. Just cook everything together when you’re ready.
Can I freeze Autumn Sausage Pasta Squash?
Yes! Just store it in an airtight container for up to two months. Reheat it gently for the best results.
What if I don’t have smoked paprika?
No worries! You can use regular paprika or even a mix of chili powder and a touch of cayenne for a kick! 😊
📌 Pin this recipe for your next cozy dinner night!
Autumn Sausage Pasta Squash
Ingredients
Method
- Preheat your oven to 200°C.
- Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve the Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on another baking sheet. Roast at 200°C for 20-30 minutes.
- 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.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage and set aside.
- In the same skillet, cook minced garlic until fragrant. Add 2 tablespoons butter and melt.
- Add the cooked pasta and toss to coat. Season with salt, pepper, and ¼ teaspoon smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.
