Autumn Sausage Pasta Squash

This autumn sausage pasta squash is the perfect way to highlight fall’s best flavors in one cozy skillet. Tender roasted butternut squash and crispy Brussels sprouts combine with smoky sausage and comforting bow tie pasta for a meal that is both hearty and easy to prepare. It makes an ideal weeknight dinner that brings everyone to the table with its savory warmth and vibrant seasonal colors.

The first time I made this was as a last minute dinner after a chilly trip to the farmers market and it has become one of my most requested autumn dishes. My kids love the pops of color and I love how reliably satisfying it is.

Gather Your Ingredients

• Butternut squash: peeled seeded cubed in even pieces for creamy texture and natural sweetness look for firm squash with matte skin
• Olive oil: adds richness and helps vegetables caramelize golden use a fresh bottle for best flavor
• Salt and pepper: wakes up all the flavors use sea salt and freshly cracked black pepper for extra depth
• Brussels sprouts: trimmed and halved for the perfect crisp tender bite choose small bright green sprouts
• Bow tie pasta: gives great texture holds creamy sauce well try whole wheat or gluten free if you prefer
• Smoked sausage: cooked and sliced adds protein and deep savory notes Cajun or andouille will add a spicy kick
• Garlic: minced for sharpness and aromatic depth use fresh if possible
• Butter: finishes the sauce with silkiness use unsalted to control seasoning
• Smoked paprika (optional): creates earthy backnote and a bit of warmth
• Fresh thyme (optional): for herbal freshness add just before serving if you have it

How to Make It

Prep and Roast the Squash:

Preheat your oven to two hundred degrees Celsius. Toss the cubed butternut squash in olive oil salt and pepper. Lay it in a single layer on a parchment lined baking sheet. Roast for fifteen to twenty minutes until tender and starting to brown at the edges. Turn the cubes over halfway for even caramelization.

Roast the Brussels Sprouts:

Trim and halve the Brussels sprouts and toss with olive oil salt and pepper. Spread on a parchment lined sheet and roast in the same oven for twenty to thirty minutes until golden and crispy on the outside but tender inside. Stir them once partway through for even roasting.

Brown the Sausage:

Heat olive oil in a large skillet over medium heat. Slice your sausage into thick coins. Brown the sausage on both sides so a golden crust forms. Remove and set aside on a plate so you can use the flavorful drippings for the next step.

Cook Garlic and Pasta:

In the same skillet add the minced garlic and cook until just fragrant which takes about one minute. Add the butter and allow it to melt gently. Pour in your cooked drained bow tie pasta and toss so the noodles are coated in garlic butter. Season with more salt pepper and smoked paprika to taste.

Combine Everything:

Add the roasted butternut squash Brussels sprouts browned sausage and fresh thyme leaves to the skillet. Gently toss to evenly combine all the ingredients and let everything heat through for two to three minutes. Adjust the seasoning if needed. Serve hot from the skillet with extra thyme if desired.

The burst of sweet roasted squash always reminds me of chilly evenings spent in my grandmother’s kitchen where every fall vegetable had its spotlight. My favorite moment is when everyone gathers to sneak crispy caramelized sprouts straight from the pan.

Flavor Boosters

Butternut squash brings a mellow sweetness that balances sausage spice.

Serving Suggestions

This dish shines in a big bowl garnished with extra fresh thyme or parsley. Add a sprinkle of parmesan cheese for richness. Serve with crusty bread and a simple green salad for a complete cozy dinner.

Creative Twists

If you do not have butternut squash you can use acorn squash or even sweet potato for a similar sweetness and texture. Try broccoli or cauliflower instead of Brussels sprouts if those are more to your taste. Smoked turkey sausage is a leaner but just as flavorful option.

Try this when you crave autumn comfort food—every bite truly captures the best flavors of the season. Leftovers are just as delicious the next day!

Common Questions About This Recipe

→ What type of sausage works best?

Smoked sausage, such as cajun, andouille, or classic varieties, offers robust flavor and pairs well with the sweetness of squash.

→ Can I use other squash?

Yes, acorn squash or pumpkin can substitute for butternut squash, keeping the roasting steps the same.

→ Do I need to use bow tie pasta?

Farfalle works well, but penne or rotini are good alternatives. Choose shapes that catch the sauce and veggies.

→ How can I make it vegetarian?

Omit sausage and try adding toasted nuts or smoked tofu for a plant-based alternative with added texture.

→ What fresh herbs complement this dish?

Fresh thyme or parsley add a bright touch to the savory flavors. Toss in just before serving for best results.