Autumn Sausage Pasta Squash

This comforting autumn pasta has become my weeknight salvation when the leaves start turning and I crave something that brings the whole family to the table. The moment butternut squash hits the oven and fills the kitchen with its sweet aroma, combined with the smoky richness of good sausage, I know dinner is going to be special. What started as a desperate attempt to use up fall vegetables has evolved into our most requested comfort meal, one that transforms simple ingredients into something deeply satisfying.

I discovered this combination during a particularly abundant farmers market haul three autumns ago. My teenagers, who usually groan at the sight of Brussels sprouts, actually went back for seconds. That's when I knew this pasta was something special, and it's been our go to fall dinner ever since.

Ingredients

• 3 cups butternut squash: peeled and cubed into half inch pieces for even roasting and perfect texture
• 3 tablespoons olive oil: divided between roasting vegetables and creating the silky pasta sauce
• 1 teaspoon salt: divided to properly season each component of the dish
• ½ teaspoon black pepper: divided for gentle warmth throughout without overwhelming delicate flavors
• 340 g Brussels sprouts: trimmed and halved to become tender and slightly caramelized when roasted
• 225 g bow tie pasta: or any short pasta shape that holds sauce well in its curves
• 340 g cooked smoked sausage: sliced into rounds, choose Cajun or andouille for heat or regular for milder flavor
• 5 cloves garlic: minced fresh for the aromatic base that brings everything together
• 2 tablespoons butter: for creating the luscious creamy texture without heavy cream
• ¼ teaspoon smoked paprika: to enhance the smoky depth and add beautiful color
• 1 tablespoon fresh thyme leaves: for that distinctive earthy fall aroma that makes this seasonal

Choose butternut squash that feels heavy for its size with smooth, unblemished skin. The Brussels sprouts should be firm and tightly closed, not yellowing or loose. Quality smoked sausage makes all the difference here, so invest in something with real smoke flavor rather than artificial.

Step by Step Instructions

Prepare Oven and Roast Squash:

Preheat oven to 200°C and line a large baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, half the salt, and half the pepper until every piece glistens. Spread in a single layer with space between pieces so they roast rather than steam. Slide into the oven for 15 to 20 minutes until tender and edges turn golden with slight caramelization.

Add Brussels Sprouts to Roasting:

While squash roasts, trim Brussels sprouts and slice in half through the core. Toss with 1 tablespoon olive oil and remaining salt and pepper. Add to the same baking sheet or use a second one if needed. Return to oven for 20 to 30 minutes until sprouts are tender inside with crispy, darkened outer leaves.

Cook Pasta Perfectly:

Fill a large pot with generously salted water and bring to a rolling boil. The water should taste like mild seawater. Add bow tie pasta and cook according to package directions until perfectly al dente with just a slight bite. Before draining, reserve half a cup of the starchy cooking liquid. This pasta water is liquid gold for creating silky sauce.

Brown Sausage for Flavor:

Heat remaining tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add sliced sausage in a single layer and let it sear undisturbed for 2 to 3 minutes until beautifully browned. Flip and brown the other side, then remove to a plate. The fond left behind adds incredible depth to the final dish.

Build Garlic Butter Base:

Lower heat to medium low and add minced garlic to the same skillet with all those delicious browned bits. Cook for 30 to 60 seconds until fragrant and just beginning to turn golden. Add butter and swirl until melted and bubbling. Immediately add drained pasta, remaining salt and pepper, plus smoked paprika.

Bring Everything Together:

Add roasted butternut squash, crispy Brussels sprouts, and browned sausage back to the skillet with pasta. Pour in quarter cup of reserved pasta water and gently toss everything together using tongs or a large spoon. The starch in the pasta water combines with butter to create a glossy, creamy coating. Add more pasta water tablespoon by tablespoon if needed for perfect consistency. Fold in fresh thyme leaves just before serving for bright herb flavor.

Bookmark

The secret ingredient that makes this pasta so memorable is actually the pasta water. I learned this trick from my Italian neighbor who taught me that the starchy, salty cooking liquid is what professional chefs use to create silky sauces without cream. Now I never forget to save some before draining, and it's transformed not just this dish but my entire pasta game.

Storage and Reheating Guide

This pasta stores exceptionally well, making it perfect for busy weeknight meal planning. Allow the dish to cool completely before transferring to airtight containers in the refrigerator where it keeps for up to four days. The flavors actually meld and improve overnight, so leftovers taste just as good if not better than the original meal. For longer storage, portion into freezer safe containers and freeze for up to three months.

When reheating, I always recommend the stovetop method for best results. Place desired portion in a skillet over medium low heat and add a tablespoon or two of water, broth, or even pasta water if you have it. Stir gently as it warms through, adding liquid as needed to restore the creamy consistency. The microwave works in a pinch, but cover the dish and use short intervals to prevent drying out.

Smart Ingredient Swaps

This versatile pasta adapts beautifully to different dietary needs and ingredient availability. Sweet potatoes can replace butternut squash for a different flavor profile, while acorn squash offers similar sweetness with slightly firmer texture. For vegetarian versions, swap sausage for plant based alternatives or add extra roasted vegetables like mushrooms, bell peppers, or zucchini.

Fresh herbs can easily substitute for dried ones, just use three times the amount and add them at the very end to preserve their bright flavor. If Brussels sprouts aren't your favorite, try roasted broccoli, cauliflower, or even diced eggplant. The key is maintaining similar cooking times and cutting vegetables to uniform sizes for even roasting.

Serving Suggestions and Pairings

This hearty pasta shines as a complete meal on its own, but thoughtful sides can elevate it to dinner party status. A crisp arugula salad with lemon vinaigrette cuts through the richness beautifully, while crusty bread lets you soak up every drop of that garlic butter sauce. For special occasions, consider adding a simple roasted vegetable medley or light soup as a starter.

The pasta pairs wonderfully with medium bodied red wines that complement the smoky sausage without overwhelming the sweet squash. Think Chianti, Côtes du Rhône, or even a crisp Pinot Grigio if you prefer white. For non alcoholic options, sparkling apple cider or a robust herbal tea creates lovely seasonal harmony.

Bookmark

Frequently Asked Questions About Recipes

→ What kind of sausage works best for this pasta dish?

You can use almost any cooked smoked sausage! Cajun or andouille sausage will give you a nice spicy kick, while regular smoked sausage or kielbasa offers a milder, classic smoky flavor. The key is using something pre-cooked and smoked for the best flavor profile.

→ Can I use a different type of squash?

Absolutely! While butternut squash is fantastic, acorn squash or even sweet potatoes would also work beautifully. Just ensure you cut them into similar-sized cubes for even roasting and adjust cooking time if needed.

→ How can I make this pasta dish spicier?

For extra heat, use a spicy smoked sausage like hot andouille. You can also add red pepper flakes when sautéing the garlic, or finish with your favorite hot sauce for a customizable kick.

→ Can I make this ahead of time?

Yes! You can prep components ahead by roasting the vegetables, cooking the sausage, and preparing the pasta separately. Store in the refrigerator and gently reheat everything together in a skillet with the sauce ingredients when ready to serve.

→ What's the secret to getting the sauce just right?

The key is reserving pasta water before draining - it's liquid gold for creating a silky sauce! The starchy water combines with butter to create a creamy coating without heavy cream. Add it gradually until you reach your desired consistency.

→ How do I store and reheat leftovers?

Store cooled pasta in airtight containers in the refrigerator for 3-4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying. You can also freeze portions for up to 3 months.