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Autumn Sausage Pasta Squash

Autumn Sausage Pasta Squash
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Autumn Sausage Pasta Squash is a cozy, hearty dish that brings together everything we love about fall cooking. Tender bow-tie pasta is tossed with smoky sausage, sweet roasted butternut squash, and caramelized Brussels sprouts, all finished in a simple garlic-butter sauce with smoked paprika and fresh thyme. It’s comforting without being heavy, packed with seasonal flavor, and perfect for an easy weeknight dinner or a relaxed autumn meal.

Ingredients

Scale

Roasted Vegetables

  • 3 cups butternut squash, peeled, seeded, and cubed

  • 1 tablespoon olive oil

  • Salt and black pepper, to taste

  • 340 g Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • Salt and black pepper, to taste

Pasta & Sausage

  • 225 g bow-tie (farfalle) pasta

  • 1 tablespoon olive oil

  • 340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins

Garlic Butter Sauce

  • 5 cloves garlic, minced

  • 2 tablespoons butter

  • ¼ teaspoon smoked paprika

  • Salt and black pepper, to taste

  • Fresh thyme leaves, to taste

Instructions

  • Roast the Butternut Squash
    Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 15–20 minutes, until tender and lightly caramelized.

  • Roast the Brussels Sprouts
    Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast at 200°C for 20–30 minutes, until golden and crisp on the edges.

  • Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to package directions until al dente. Drain, reserving a little pasta water, and set aside.

  • Brown the Sausage
    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove from the skillet and set aside.

  • Make the Garlic Butter Base
    In the same skillet, add the minced garlic and cook briefly until fragrant. Add the butter and let it melt. Stir in the cooked pasta, seasoning with salt, pepper, and smoked paprika.

  • Combine Everything
    Add the roasted butternut squash, Brussels sprouts, sausage, and fresh thyme to the skillet. Gently toss to combine. Add a splash of reserved pasta water if needed to loosen the sauce.

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

Notes

  • One-pan shortcut: Roast the squash and Brussels sprouts on the same baking sheet if space allows.

  • Skillet size matters: If your skillet is small, combine everything in batches or use a large pot.

  • Swap the squash: Sweet potatoes work beautifully if butternut squash isn’t available.

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

  • Protein boost: Add extra sausage or toss in crispy bacon bits for more savory depth

Find it online: https://tastyquickly.com/autumn-sausage-pasta-squash/