Autumn Sausage Pasta Squash: Your New Amazing 25-Min Fall Favorite

There’s a certain magic in the air when autumn arrives. The leaves begin to turn, the air grows crisp, and we all start yearning for meals that feel like a warm hug from the inside out. If you’re searching for a dinner that is both incredibly satisfying and bursting with the flavors of the season, your search is over. This Autumn Sausage Pasta Squash is a hearty, one-skillet wonder that combines smoky sausage, sweet roasted squash, and savory Brussels sprouts, all tossed with pasta in a simple, garlicky butter sauce. It’s the ultimate comfort food that will quickly become a staple in your fall recipe rotation .

Why You’ll Love This Cozy Autumn Dinner

This dish is more than just a meal; it’s a complete experience that delivers on every level:

A Symphony of Fall Flavors: The sweet, nutty notes of roasted butternut squash perfectly complement the rich, savory flavor of smoked sausage, while fresh thyme and a hint of smoked paprika tie everything together in a truly autumnal way .
The Ultimate Comfort Food: This pasta is the definition of cozy. It’s hearty, warming, and incredibly satisfying, making it perfect for a quiet family dinner or a festive gathering with friends .
A Complete and Balanced Meal: With protein from the sausage, a wealth of vitamins and fiber from the roasted vegetables, and carbs from the pasta, this is an all-in-one dinner that doesn’t require complicated side dishes .
Perfect for Meal Prep: Since this recipe doesn’t have any cream or cheese, it stores and reheats beautifully, making it a fantastic option for preparing your weekday lunches or dinners in advance .

Ingredient Notes & Simple Substitutions

The beauty of this Autumn Sausage Pasta Squash lies not only in its flavor but also in its flexibility. Here’s a look at the key players and how you can adapt them to your taste or pantry:

Butternut Squash: The star of the show, providing a sweet and creamy element. Time-saving tip: Look for pre-cubed butternut squash in the produce section of your grocery store to cut down on prep time significantly .
Brussels Sprouts: These little cabbages roast up with a delicious, slightly crispy exterior and a tender inside, adding a wonderful savory balance to the dish .
Smoked Sausage: Andouille sausage will give you a spicy kick, while a milder smoked sausage is also delicious. For a healthier twist, chicken sausage or a plant-based alternative are excellent options .
Pasta: Farfalle, or bow-tie pasta, is fun and holds the sauce well, but feel free to use any short pasta you have on hand, such as penne, orecchiette, or gemelli .
The Flavor Makers: Fresh garlic, butter, smoked paprika, and fresh thyme are essential for creating the simple yet deeply flavorful sauce that coats every component. Don’t skip the fresh thyme—its earthy aroma is the scent of autumn .

How to Make This Autumn Sausage Pasta Squash

This recipe is straightforward, but a few pro tips will ensure you get the best results every time.

Ingredients

3 cups butternut squash, peeled, seeded, and 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 (farfalle)
1 tablespoon olive oil
340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
5 cloves garlic, minced
2 tablespoons butter
¼ teaspoon smoked paprika
Fresh thyme leaves

Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup . In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one baking sheet, ensuring they aren’t overcrowded so they get crispy and caramelized . On the other baking sheet, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast both trays in the preheated oven. The squash will take 15-20 minutes, and the Brussels sprouts will take 20-30 minutes, until tender and slightly browned.
Cook the Pasta: While the veggies are roasting, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water—this is key for creating a silky sauce later . Drain the pasta and set it aside.
Brown the Sausage: Heat 1 tablespoon of olive oil in a large, high-sided skillet or Dutch oven over medium heat. Add the sliced sausage and cook for 5-7 minutes, flipping occasionally, until beautifully browned on both sides. Remove the sausage from the skillet and set it aside .
Create the Garlic Butter Sauce: In the same skillet, you’ll have all those delicious rendered sausage bits. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it. Add the butter and let it melt, swirling it around the pan .
Bring It All Together: Add the cooked, drained pasta to the garlic butter sauce. Toss to coat every piece. Sprinkle with the smoked paprika, and season with salt and pepper. Now, add back the roasted butternut squash, Brussels sprouts, and browned sausage. Gently toss everything to combine, allowing the pasta to soak up all the flavors. If the mixture seems a bit dry, add a splash of the reserved pasta water to loosen it up and create a light sauce that clings to the ingredients .
Serve: Finish the dish by stirring in a generous amount of fresh thyme leaves. Give it one final taste and adjust seasoning if needed. Serve immediately, perhaps with an extra sprinkle of thyme on top for garnish.

Time-Saving Tips for Your 25-Minute Fall Favorite

While roasting vegetables brings out their deepest flavor, a busy weeknight might call for a faster approach. Here’s how you can get this dish on the table even quicker:

Skip the Oven, Sauté Instead: Instead of roasting, you can sauté the cubed butternut squash and halved Brussels sprouts directly in the large skillet. After browning the sausage, remove it and add the veggies to the skillet with a bit more oil. Sauté for about 10-15 minutes, covered, until they are tender . This consolidates your cooking into a single pan and reduces the total cook time significantly.
Embrace Pre-Cut Veggies: This is the single biggest time-saver. Purchasing pre-peeled and cubed butternut squash and pre-trimmed Brussels sprouts can shave 15-20 minutes off your prep time .
Multi-Task Efficiently: Use your time wisely. Get the pasta water boiling while you’re prepping the sausage and vegetables. The goal is to have all components ready to come together at roughly the same time.

FAQs

Can I make this dish ahead of time?
Absolutely! This is a fantastic make-ahead meal. Let the completed dish cool completely, then store it in an airtight container in the refrigerator for up to 4 days .

How do I reheat it?
For the best texture, reheat it in a skillet over medium heat with a tiny splash of water or broth for about 5 minutes, until warmed through. You can also use the microwave, heating in 1-minute intervals until hot .

Can I make this vegetarian?
Easily! Simply omit the sausage and use a plant-based sausage alternative . You could also add other vegetables like mushrooms or sun-dried tomatoes for a savory, meaty flavor .

Is this recipe gluten-free?
It can be! Just use your favorite gluten-free pasta and ensure your sausage is certified gluten-free .

Autumn Sausage Pasta Squash: Your New Amazing 25-Min Fall Favorite

Print Recipe

This hearty and comforting one-skillet pasta is packed with the flavors of fall! Roasted butternut squash and Brussels sprouts mingle with smoked sausage and bow tie pasta in a simple garlic butter sauce, seasoned with smoked paprika and fresh thyme. It’s a perfect weeknight dinner that feels indulgent yet wholesome.

Author: alae

Ingredients

Scale

Vegetables:

3 cups butternut squash, peeled, seeded, and cubed
340 g Brussels sprouts, trimmed and halved
3 tbsp olive oil, divided
Salt and pepper, to taste

Pasta & Sausage:

225 g bow tie pasta
340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins

Sauce & Seasoning:

5 cloves garlic, minced
2 tbsp butter
1/4 tsp smoked paprika
Fresh thyme leaves
Salt and pepper, to taste

Instructions

Roast squash: Preheat oven to 200°C (400°F). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast 15–20 minutes.
Roast Brussels sprouts: Toss halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast 20–30 minutes until tender and lightly browned.
Cook pasta: Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
Cook sausage: Heat 1 tbsp olive oil in a large skillet over medium heat. Brown sausage slices on both sides, 3–4 minutes. Remove and set aside.
Make garlic butter pasta: In the same skillet, cook garlic until fragrant. Add butter and melt. Toss in cooked pasta and coat evenly. Season with salt, pepper, and smoked paprika.
Combine: Add roasted squash, Brussels sprouts, sausage, and fresh thyme to the skillet. Gently mix to combine. Adjust seasoning as needed. Serve immediately.

Notes

Even roasting: Cut squash and Brussels sprouts into uniform pieces so they cook evenly.
Saute garlic carefully: Avoid burning garlic—it turns bitter quickly.
Optional pasta water: Add a splash of reserved pasta water if the pasta seems dry; it helps coat everything in the sauce.
Protein swap: For a vegetarian version, skip sausage or use plant-based sausage.
Make ahead: Roast veggies ahead of time to speed up dinner prep on busy nights.

Nutrition

Calories: 480 kcal per serving
Fat: 22 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 20 g

Serving Suggestions & Final Thoughts

This Autumn Sausage Pasta Squash is a complete meal in a bowl, but if you’d like to round it out, here are a few ideas:

A simple arugula salad with a lemon vinaigrette to cut through the richness .
A slice of crusty, warm bread or garlic bread to soak up every last bit of the garlic butter sauce .
A glass of crisp Chardonnay or a light-bodied red wine like Pinot Noir.

In the end, this recipe is all about celebrating the cozy, comforting, and incredibly delicious flavors of fall with minimal fuss. It’s a dependable, crowd-pleasing dish that will make your autumn evenings just a little bit warmer and a whole lot tastier. So, grab your skillet, gather your ingredients, and get ready to make your new Amazing 25-Min Fall Favorite