Go Back
–+ servings
gawarecipes.com/autumn-sausage-pasta-squash/

Autumn Sausage Pasta Squash: Cozy Fall Flavor in Every Bite

Autumn Sausage Pasta Squash is a comforting meal featuring roasted butternut squash, smoked sausage, and garlic butter sauce, perfect for chilly evenings on gawarecipes.com/autumn-sausage-pasta-squash/
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Bow Tie Pasta or penne or fusilli
For the Vegetables
  • 1 medium Butternut Squash cubed, can substitute with acorn squash or sweet potatoes
  • 12 ounces Brussels Sprouts trimmed and halved, can substitute with broccoli or snap peas
For the Sausage
  • 14 ounces Smoked Sausage consider cajun, andouille, or kielbasa; can use vegetarian sausage crumbles
For the Sauce
  • 4 cloves Garlic minced
  • 4 tablespoons Butter or dairy-free margarine for vegan option
  • 1 teaspoon Smoked Paprika can use regular paprika if necessary
  • 1 tablespoon Fresh Thyme or less dried thyme
For Roasting
  • 2 tablespoons Olive Oil or canola oil

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Large pot
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.
  3. Prepare Brussels sprouts by trimming and halving. Drizzle with olive oil, salt, and pepper. Roast alongside the squash for the final 20-30 minutes.
  4. In a large pot, bring salted water to a boil. Cook by adding bow tie pasta until al dente, about 8-10 minutes. Drain, saving about a cup of starchy pasta water.
  5. Heat olive oil in a skillet over medium heat. Add sliced smoked sausage and cook for 4-6 minutes until browned. Set aside.
  6. In the same skillet, lower heat and add minced garlic. Sauté for 1 minute until fragrant. Add butter and stir until melted to create the sauce.
  7. Add cooked bow tie pasta to the skillet with sauce, tossing to coat. Season with salt, pepper, and smoked paprika. Add reserved pasta water if needed.
  8. Fold in the roasted butternut squash, Brussels sprouts, and browned sausage. Stir gently to combine and allow flavors to meld.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in airtight containers for 3-4 days, or freeze for up to 3 months. Reheat by thawing overnight and warming gently on the stovetop.

Tried this recipe?

Let us know how it was!