Introduction to Autumn Sausage Pasta Squash
As the leaves begin to golden and the air turns crisp, I’m drawn to cozy, hearty meals that wrap me in warmth. That’s where my Autumn Sausage Pasta Squash comes in—a delightful medley of roasted butternut squash, Brussels sprouts, and smoky sausage nestled among tender bow tie pasta. This dish is perfect for busy evenings when time is short, and comfort is a must. It’s not just a meal; it’s an invitation to gather around the table, savoring the flavors of fall while creating memories with loved ones. Let’s dive into this seasonal delight!
Why You’ll Love This Autumn Sausage Pasta Squash
This Autumn Sausage Pasta Squash is a lifesaver for busy evenings. It’s not only quick to prepare, taking just over an hour, but it also dances with flavors that will make your taste buds sing. The combination of roasted veggies and savory sausage creates a comforting bite that pleases even the pickiest eaters. You’ll love how this dish fills your home with the irresistible aroma of autumn!
Ingredients for Autumn Sausage Pasta Squash
Let’s gather our culinary treasures for the Autumn Sausage Pasta Squash! Here’s what you’ll need:
- Butternut Squash: Sweet and nutty when roasted, this veggie adds a creamy texture.
- Olive Oil: A drizzle helps to bring out the flavors of the squash and sprouts while keeping them tender.
- Salt and Pepper: Essential for enhancing the natural flavors of your ingredients.
- Brussels Sprouts: These mini cabbages pack a punch of flavor, especially when caramelized.
- Bow Tie Pasta: Fun and unique, this pasta shape holds onto the tasty sauce and veggies perfectly.
- Cooked Smoked Sausage: Choose between cajun, andouille, or regular smoked sausage for that smoky kick!
- Garlic: Aromatic and savory, garlic adds depth to your dish.
- Butter: Rich and luxurious, it makes the pasta extra indulgent.
- Smoked Paprika: This spice contributes a lovely warmth and smokiness to the mix.
- Fresh Thyme: This herb brings an earthy freshness that brightens the entire dish.
Feel free to get creative! You can swap the sausage for a plant-based version for a vegetarian twist. Additionally, any leftover veggies in your fridge could enhance this dish—carrots, bell peppers, or spinach all work beautifully!
If you’re curious about the exact quantities, don’t worry! You’ll find all of that at the bottom of the article, available for easy printing.
How to Make Autumn Sausage Pasta Squash
Now, let’s roll up our sleeves and create this comforting masterpiece! Follow these steps carefully, and you’ll have a delightful meal ready to feed your family and friends.
Step 1: Preparing the Butternut Squash
First things first, let’s prep our butternut squash. Start by peeling it, then cut it in half and scoop out the seeds. Next, cube the squash into bite-sized pieces. In a bowl, toss the cubed squash with a tablespoon of olive oil, salt, and pepper. This simple mixture will help enhance the natural sweetness of the squash. Spread the seasoned cubes on a parchment-lined baking sheet, ensuring they are evenly spaced for roasting.
Step 2: Roasting the Brussels Sprouts
While the squash roasts, it’s time to tackle the Brussels sprouts! Trim the ends of your Brussels sprouts and slice them in half. Toss them with a tablespoon of olive oil, salt, and pepper just like you did with the squash. Once the squash has been in the oven for about 10 minutes, add the Brussels sprouts to another section of the baking sheet. They’ll roast beautifully side by side, soaking up all the flavors!
Step 3: Cooking the Pasta
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add in the bow tie pasta, cooking it according to package directions until it’s al dente. This should only take about 8-10 minutes. Remember to save a cup of that starchy pasta water before draining—this is liquid gold for bringing everything together later!
Step 4: Sautéing the Sausage
Now, let’s add some depth to our dish with the sausage! In a large skillet over medium heat, warm a tablespoon of olive oil. Slice your smoked sausage into coins and add them to the skillet. Cook until they are golden and crispy on both sides—this step is crucial to develop those rich flavors. Once browned, remove the sausage and set it aside, allowing the skillet to soak up all that deliciousness.
Step 5: Combining Ingredients
In the same skillet where you cooked the sausage, toss in the minced garlic and sauté for just about a minute until fragrant. Then, add in the butter and let it melt, mixing it with the garlic. Now add the drained pasta, mixing it all to coat it in that buttery goodness. Gently stir in the roasted butternut squash, Brussels sprouts, and the crispy sausage. Finally, sprinkle in the smoked paprika and fresh thyme, adjusting the seasoning with salt and pepper as desired. If the dish seems a bit dry, add some of that reserved pasta water to bring it all together.
Tips for Success
- Use fresh butternut squash for the best flavor; pre-packaged ones might lack that natural sweetness.
- Don’t rush the roasting—let those veggies caramelize for maximum flavor.
- Always reserve pasta water! It’s perfect for adjusting the sauce’s consistency.
- Feel free to customize with your favorite seasonal vegetables or herbs.
- Taste as you go to ensure the perfect balance of flavors.
Equipment Needed
- Large baking sheet: A couple of smaller ones can work if you don’t have a big one.
- Large pot: Essential for boiling pasta; a Dutch oven can be a great substitute.
- Large skillet: Perfect for sautéing; use any frying pan if that’s what you have.
- Cutting board and knife: A must for prepping veggies; a simple chef’s knife will do.
- Measuring spoons: Use any tablespoon or teaspoon—no need for fancy tools!
Variations on Autumn Sausage Pasta Squash
- For a vegetarian option, swap the sausage for your favorite plant-based sausage, or add extra beans for protein.
- Mix in different veggies such as kale or spinach for added nutrition and color.
- Try using different pasta shapes like fettuccine or penne to change up the texture.
- Substitute butternut squash with acorn squash or sweet potatoes for a different twist.
- Add a splash of apple cider vinegar or lemon juice for a hint of brightness.
- Sprinkle on some grated Parmesan cheese before serving for a rich, savory finish.
Serving Suggestions for Autumn Sausage Pasta Squash
- Serve with a crisp green salad dressed in vinaigrette for a refreshing contrast.
- Pair with garlic bread to soak up the delicious sauce.
- Enjoy with a warm glass of apple cider or a light white wine.
- Add a sprinkle of fresh parsley on top for a pop of color.
FAQs about Autumn Sausage Pasta Squash
Can I make Autumn Sausage Pasta Squash ahead of time?
Absolutely! You can prep the butternut squash and Brussels sprouts in advance. Just roast them when you’re ready to assemble the dish.
How can I store leftovers of Autumn Sausage Pasta Squash?
Leftovers are as delightful as the fresh dish! Store them in an airtight container in the fridge for up to three days. Just reheat gently on the stove or in the microwave!
Is this dish gluten-free?
Yes! As long as you use gluten-free bow tie pasta, this Autumn Sausage Pasta Squash is completely gluten-free!
Can I use different types of sausage?
For sure! Cajun, andouille, or even chicken sausage will all add tasty flavors to your Autumn Sausage Pasta Squash. Feel free to experiment!
What can I substitute for butternut squash?
If you don’t have butternut squash, acorn squash or sweet potatoes work wonder! Both will add a lovely sweetness to your dish.
Final Thoughts
There’s something truly special about gathering around the table with loved ones, especially when you’re sharing a dish as heartwarming as Autumn Sausage Pasta Squash. This dish isn’t just about satisfying hunger; it’s about the joy of creating memorable moments together. The sweet and savory flavors dance on your palate, while the colorful ingredients brighten your plate. I hope this recipe brings a bit of warmth to your kitchen and invites you to embrace the comforting embrace of autumn. As the leaves fall, let’s celebrate with delightful meals that nourish both body and soul!
Print
Autumn Sausage Pasta Squash
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
Autumn Sausage Pasta Squash is a cozy comfort dish that combines roasted butternut squash and Brussels sprouts with bow tie pasta and smoked sausage for a flavorful meal.
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
Instructions
- Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes.
- 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.
- Heat olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides. Remove sausage and set aside.
- In the same skillet, cook minced garlic until fragrant. Add butter and melt. Add cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.
Notes
- For a vegetarian version, substitute the sausage with your favorite plant-based sausage.
- Feel free to add more vegetables according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
