Autumn Sausage Pasta Squash

Amazing 25-Minute Fall Favorite

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Simple Introduction

Autumn Sausage Pasta Squash is the kind of dish that captures the soul of fall cooking in one comforting bowl. It brings together smoky sausage, tender bow-tie pasta, sweet roasted butternut squash, and caramelized Brussels sprouts, all wrapped in a simple but deeply flavorful garlic-butter sauce. Finished with smoked paprika and fresh thyme, this meal tastes like crisp evenings, cozy sweaters, and weeknight dinners you actually look forward to.

What makes this recipe truly special is its balance. It’s hearty without being heavy, rich without being overwhelming, and rustic without feeling boring. The sweetness of the squash contrasts beautifully with the savory sausage, while the Brussels sprouts add texture and a slightly nutty bite. Garlic butter ties everything together, coating every piece of pasta in warm, autumnal flavor.

Even better? This dish feels impressive while remaining incredibly approachable. It uses simple ingredients, comes together quickly, and doesn’t require complicated techniques. Whether you’re cooking for your family, hosting a casual fall dinner, or just craving something comforting after a long day, Autumn Sausage Pasta Squash delivers every single time.

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Why Autumn Sausage Pasta Squash Is the Perfect Fall Pasta

Fall is the season of comfort food, but comfort doesn’t have to mean heavy casseroles or hours in the kitchen. This recipe checks all the boxes that make it a true autumn staple:

• Seasonal vegetables at their best – Butternut squash and Brussels sprouts shine during fall, offering peak flavor and texture.

• Smoky, savory sausage – Adds richness and depth without needing a long-simmered sauce.

• Garlic butter simplicity – No cream, no complicated sauce, just pure flavor.

• Weeknight-friendly – Ready in about 25 minutes of active cooking.

• Versatile and forgiving – Easy to customize with what you have on hand.

It’s the kind of meal that feels cozy enough for a cold evening but light enough that you don’t feel weighed down afterward.

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Recipe Details

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Total Time: ~50 minutes

• Course: Main Course

• Cuisine: American / Fall Comfort Food

• Servings: 4

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Ingredients Breakdown (And Why They Work)

Roasted Vegetables

Butternut Squash (3 cups, cubed)
Butternut squash is naturally sweet and creamy once roasted. In this dish, it balances the smokiness of the sausage and the savoriness of the garlic butter. Roasting concentrates its sugars and adds caramelized edges that elevate the entire pasta.

Brussels Sprouts (340 g, halved)
Brussels sprouts bring texture and a slightly bitter, nutty flavor that keeps the dish from tasting one-dimensional. When roasted properly, they become crisp on the outside and tender inside—no bitterness, just depth.

Olive Oil, Salt, and Pepper
Simple seasoning allows the vegetables’ natural flavors to shine.

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Pasta & Sausage

Bow-Tie (Farfalle) Pasta (225 g)
Bow-tie pasta is ideal here because its ridges and folds trap bits of garlic, butter, and vegetables. Every bite feels intentional.

Smoked Sausage (340 g)
Cajun, andouille, or classic smoked sausage all work beautifully. The smoky spice is essential—it’s what gives the dish its bold backbone.

Olive Oil
Used to brown the sausage and build flavor in the skillet.

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Garlic Butter Sauce

Garlic (5 cloves, minced)
This isn’t the time to hold back. Garlic provides aroma, warmth, and depth.

Butter (2 tablespoons)
Butter creates a silky coating for the pasta and vegetables without turning the dish heavy.

Smoked Paprika (¼ teaspoon)
A subtle but powerful spice that enhances the sausage and adds warmth.

Fresh Thyme Leaves
Thyme is a classic fall herb. Its earthy, slightly floral notes complement squash and sausage perfectly.

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Step-by-Step Instructions (With Pro Tips)

1. Roast the Butternut Squash

Preheat your oven to 200°C (400°F). Toss the cubed squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment-lined baking sheet.

Roast for 15–20 minutes, flipping once, until tender and lightly caramelized.

Tip: Don’t overcrowd the pan. Space equals caramelization.

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2. Roast the Brussels Sprouts

Toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast at 200°C for 20–30 minutes, until golden brown and crisp on the edges.

Tip: Place cut-side down for maximum browning.

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3. Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, then drain—reserving about ½ cup of pasta water.

Tip: That starchy water is liquid gold for loosening sauces.

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4. Brown the Sausage

Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on both sides.

Remove and set aside.

Tip: Don’t rush this step—browning equals flavor.

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5. Build the Garlic Butter Base

In the same skillet, add the minced garlic and cook briefly until fragrant. Add butter and let it melt gently.

Stir in the cooked pasta, seasoning with salt, pepper, and smoked paprika.

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6. Combine Everything

Add roasted squash, Brussels sprouts, sausage, and fresh thyme. Toss gently to combine.

Add a splash of reserved pasta water if needed.

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7. Serve

Taste and adjust seasoning. Serve warm, with crusty bread or a crisp side salad.

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Tips for Success

• One-pan shortcut: Roast both vegetables on one sheet if space allows.

• Skillet size matters: Use a large pan to avoid overcrowding.

• Swap the squash: Sweet potatoes or pumpkin work well.

• Extra richness: Finish with grated Parmesan or a drizzle of olive oil.

• Protein boost: Add extra sausage or crispy bacon bits.

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Variations to Try

Creamy Autumn Sausage Pasta Squash

Add ¼ cup heavy cream or crème fraîche at the end for a richer finish.

Spicy Fall Pasta

Add red pepper flakes or use spicy andouille sausage.

Vegetarian Version

Skip the sausage and add mushrooms or crispy chickpeas.

Gluten-Free

Use gluten-free pasta and check sausage labels.

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Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Reheat: Gently on the stovetop with a splash of water or broth.

• Not freezer-friendly: Best enjoyed fresh due to pasta texture.

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Serving Suggestions

• Simple green salad with lemon vinaigrette

• Crusty bread or garlic toast

• Roasted apples or pears on the side

• A light soup for a complete fall menu

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Nutrition (Approximate, Per Serving)

• Calories: 520–580 kcal

• Carbohydrates: 55–60 g

• Protein: 20–24 g

• Fat: 28–32 g

• Saturated Fat: 8–10 g

• Fiber: 6–8 g

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Final Thoughts

Autumn Sausage Pasta Squash is more than just a fall pasta recipe—it’s a celebration of seasonal cooking at its best. It proves that comfort food doesn’t have to be complicated, heavy, or time-consuming to feel special. With just a handful of well-chosen ingredients and a few smart techniques, you can create a meal that feels warm, nourishing, and deeply satisfying.

This dish works because every component has a purpose. The sweetness of roasted butternut squash balances the smoky richness of sausage. Brussels sprouts add texture and depth, preventing the dish from feeling flat. Garlic butter brings everything together in a way that feels indulgent but still light enough for a weeknight dinner. Fresh thyme and smoked paprika provide just enough aromatic complexity to make each bite interesting without overwhelming the palate.