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

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

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

Find it online: https://biteseason.com/autumn-sausage-pasta-squash-your-new-amazing-25-min-fall-favorite/

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