Autumn Sausage Pasta Squash

By: CALVIN ROURKE

Published: October 16, 2025

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why make this recipe

Autumn Sausage Pasta Squash is the perfect dish to celebrate the fall season. It combines the warm flavors of roasted butternut squash and Brussels sprouts with hearty sausage and pasta. This recipe is not only delicious but also packed with nutrients, making it a great choice for family dinners or gatherings. Plus, it’s quick to prepare, allowing you to enjoy a homemade meal without spending all day in the kitchen.

how to make Autumn Sausage Pasta Squash

Ingredients

  • 3 cups butternut squash, peeled, seeded, 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
  • 1 tablespoon olive oil
  • 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
  • 5 cloves garlic, minced
  • 2 tablespoons butter, salt and pepper to taste
  • ¼ teaspoon smoked paprika
  • Fresh thyme leaves

Directions

  1. Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.

  2. While the squash is roasting, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Roast in the same oven for 20-30 minutes, until they are golden and crispy.

  3. Bring a large pot of salted water to boil. Cook the bow tie pasta according to package directions until al dente. Drain the pasta, saving some pasta water for later.

  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set it aside.

  5. In the same skillet, add the minced garlic and cook until fragrant. Add the butter and let it melt. Stir in the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.

  6. Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together, adjusting the seasoning as needed.

how to serve Autumn Sausage Pasta Squash

Serve the Autumn Sausage Pasta Squash warm, garnished with more fresh thyme if desired. This dish pairs beautifully with a simple green salad or garlic bread for a complete meal.

how to store Autumn Sausage Pasta Squash

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be reheated on the stove or in the microwave. You may want to add a splash of water or broth when reheating to keep it moist.

tips to make Autumn Sausage Pasta Squash

  • For added flavor, consider using different herbs such as rosemary or sage.
  • You can substitute other types of pasta if you prefer. Just make sure to adjust the cooking time as needed.
  • If you like it spicy, add red pepper flakes when cooking the sausage.

variation (if any)

You can customize this recipe by using different vegetables like sweet potatoes or kale. If you want a vegetarian version, simply omit the sausage and add more vegetables or some beans for protein.

FAQs

1. Can I use frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.

2. How can I make this dish gluten-free?
To make this recipe gluten-free, simply use gluten-free pasta and ensure that your sausage is gluten-free as well.

3. Can I make this dish ahead of time?
Yes! You can prepare the components ahead of time and store them separately in the fridge. When ready to serve, just mix and heat them together.

Print

Autumn Sausage Pasta Squash

Celebrate the fall season with this delicious Autumn Sausage Pasta Squash, featuring roasted butternut squash, Brussels sprouts, hearty sausage, and bow tie pasta.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 65 minutes
  • By: Calvin Rourke
  • Category: DINNER
  • Difficulty: Not specified
  • Cuisine: Not specified
  • Yield: 4 Servings
  • Dietary: None

Ingredients

  • 01 3 cups butternut squash, peeled, seeded, cubed
  • 02 1 tablespoon olive oil, salt and pepper to taste
  • 03 340 g Brussels sprouts, trimmed and halved
  • 04 2 tablespoons olive oil, salt and pepper to taste
  • 05 225 g bow tie pasta
  • 06 1 tablespoon olive oil
  • 07 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
  • 08 5 cloves garlic, minced
  • 09 2 tablespoons butter, salt and pepper to taste
  • 10 ¼ teaspoon smoked paprika
  • 11 Fresh thyme leaves

Instructions

Step 01

1. Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.

Step 02

2. While the squash is roasting, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Roast in the same oven for 20-30 minutes, until golden and crispy.

Step 03

3. Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, saving some pasta water for later.

Step 04

4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove and set aside.

Step 05

5. In the same skillet, add minced garlic and cook until fragrant. Add butter and let it melt. Stir in the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.

Step 06

6. Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together, adjusting seasoning as needed.