Why Make This Recipe

Autumn Sausage Pasta Squash is a delicious and comforting dish perfect for the changing seasons. With its warm flavors and hearty ingredients, it captures the essence of fall. The combination of roasted butternut squash and Brussels sprouts adds nutrition and a great taste, while the sausage gives it a satisfying kick. This recipe is not only easy to make but also a feast for the eyes and the palate.

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 your oven to 200°C (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 about 15-20 minutes until tender.
While the squash is roasting, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread these on a separate lined baking sheet and roast at 200°C for 20-30 minutes.
In a large pot, bring salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain the pasta and reserve some of the pasta water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage and set it aside.
In the same skillet, add the minced garlic and cook until fragrant. Then, add the butter and let it melt. Add the cooked pasta and toss to coat with the garlic butter. Season with salt, pepper, and smoked paprika.
Now, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything until well combined. Adjust seasoning as needed.

How to Serve Autumn Sausage Pasta Squash

Serve the Autumn Sausage Pasta Squash warm, straight from the skillet. You can garnish it with more fresh thyme or a sprinkle of Parmesan cheese if desired. This dish pairs wonderfully with a green salad or crusty bread for a complete meal.

How to Store Autumn Sausage Pasta Squash

To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. When ready to eat, reheat in the microwave or on the stovetop, adding a little water if it seems dry.

Tips to Make Autumn Sausage Pasta Squash

Make sure not to overcrowd the baking sheets when roasting the squash and Brussels sprouts; this helps them roast evenly and get nice and crispy.
Feel free to swap out the sausage for your favorite type or use a plant-based version for a vegetarian option.
If you prefer more spice, add crushed red pepper flakes while sautéing the sausage.

Variation

For a different twist, you can add other seasonal vegetables such as kale or spinach towards the end of cooking. You can also use different types of pasta, like fusilli or rotini, based on your preference.

FAQs

1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash, but be sure to thaw and drain any excess moisture before roasting.

2. How can I make this dish dairy-free?
To make it dairy-free, simply omit the butter and use olive oil or a dairy-free butter substitute instead.

3. Can I prepare this recipe ahead of time?
Yes, you can prepare the ingredients ahead, roast the vegetables, and cook the pasta. Then, just assemble and heat everything when you’re ready to serve.