Why make this recipe
Autumn Sausage Pasta Squash is a must-try dish for the fall season. It combines the sweet warmth of roasted butternut squash with the savory taste of smoked sausage and Brussels sprouts. This recipe is not only delicious, but it’s also easy to prepare, making it a perfect weeknight dinner. You’ll enjoy the wonderful blend of flavors and the cozy feeling that comes with a hearty plate of pasta during the cooler months.
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 (around 400°F).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
- While the squash is roasting, prepare the Brussels sprouts. Trim and halve them, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on another parchment paper-lined baking sheet. Roast for 20-30 minutes until golden and crispy.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package directions until it’s al dente. Drain and reserve some pasta water for later.
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Slice the smoked sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set it aside.
- In the same skillet, add the minced garlic and cook until fragrant. Add the butter, and let it melt. Then, add the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything to combine. Adjust seasoning as needed.
How to serve Autumn Sausage Pasta Squash
Serve this dish warm, right from the skillet. It’s great as a main course for dinner and pairs well with a simple green salad or crusty bread. You can sprinkle some extra thyme or Parmesan cheese on top for added flavor if you like.
How to store Autumn Sausage Pasta Squash
To store leftovers, let the dish cool to room temperature. Place it in an airtight container and refrigerate. The dish will stay fresh for up to 3 days in the refrigerator. Reheat in the microwave or on the stovetop, adding a splash of water to prevent it from drying out.
Tips to make Autumn Sausage Pasta Squash
- For an extra flavor boost, try adding different herbs, like rosemary or sage.
- You can use any type of smoked sausage you prefer. Each will give a different but tasty twist to the dish.
- Make sure not to overcrowd the baking sheets when roasting the squash and Brussels sprouts, so they cook evenly and get crispy.
Variation
If you want to add more vegetables, consider including diced bell peppers or spinach. You can also swap out the bow tie pasta for your favorite pasta shape, like penne or fusilli.
FAQs
1. Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash. Just roast it straight from the freezer, and you may need to adjust the cooking time slightly.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free pasta and ensure all other ingredients are also gluten-free.
3. Can this dish be made vegan?
Yes, you can make it vegan by omitting the sausage and butter, and using olive oil and vegan sausage or chickpeas for protein.
Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
Equipment
- Large Pot
- Large Skillet
- Spatula
Ingredients
Main Ingredients
- 1 lb Ground Italian Sausage
- 1 small Butternut Squash peeled and diced
- 1 box Pasta (e.g., penne, rigatoni)
- 1 tbsp Olive Oil
- 2 cloves Garlic minced
- 2 cups Spinach
- 0.5 cup Chicken or Vegetable Broth
- 0.25 cup Parmesan Cheese grated
- Salt to taste
- Black Pepper to taste
Instructions
Cooking Steps
- Cook pasta according to package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned; drain excess fat.
- Add diced butternut squash and minced garlic to the skillet with the sausage. Cook until squash is tender, about 5-7 minutes.
- Stir in spinach and chicken broth. Cook until spinach wilts and liquid reduces slightly.
- Add cooked pasta to the skillet and toss to combine all ingredients. Season with salt and pepper to taste.
- Serve immediately, garnished with grated Parmesan cheese.