Autumn Sausage Pasta Squash: 25-Min Favorite

Hello there, food lovers! Anna Kowalska here, and I’m absolutely thrilled to share my tried-and-true homemade recipes that you and your family will love. Everything I make is done with heart and flavor, and today we’re diving headfirst into the coziest season with my Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite. Trust me, this dish is a lifesaver on those chilly evenings when you’re craving something warm, satisfying, and incredibly easy to whip up. It’s the kind of meal that just hugs you from the inside out, perfect for those busy weeknights when you need dinner on the table in a flash without sacrificing taste.

Why You’ll Love This Autumn Sausage Pasta Squash

Let’s be honest, who doesn’t love a meal that’s both incredibly delicious and ridiculously easy to make? This Autumn Sausage Pasta Squash is a game-changer for your weeknight dinners. You get all those wonderful, cozy fall flavors without spending hours in the kitchen. It’s truly a complete meal in one skillet, meaning less cleanup and more time enjoying your evening. You’ll find yourself making this again and again!

Speed and Simplicity of Autumn Sausage Pasta Squash

Seriously, the “25-Min” in the title isn’t just for show! This recipe is designed for those nights when you’re rushing home and need something hearty and satisfying on the table fast. We’re talking minimal prep work and super quick cooking times. You’ll be amazed at how quickly everything comes together, making it your new go-to quick fall dinner when you’re short on time but still craving something amazing.

Delicious Fall Flavors in Every Bite

Oh, the flavors! This dish is like a warm hug on a crisp autumn day. You get the lovely sweetness from the roasted butternut squash, a nice earthy bite from the Brussels sprouts, and that wonderfully savory, smoky goodness from the sausage. It all melds together beautifully with the pasta and garlic. This Autumn Sausage Pasta Squash truly captures the essence of fall in every single bite, making it a perfect easy weeknight meal that feels like a special treat.

Ingredients for Your Autumn Sausage Pasta Squash

Alright, let’s talk about what you’ll need to make this fantastic Autumn Sausage Pasta Squash happen! I’ve laid out everything you need right here, with all the little details to make sure you get it just right. It’s all about those simple, wholesome ingredients coming together to create something truly special. Don’t worry if you don’t have the exact same sausage; we’ve got options!

Ingredient	Quantity	Preparation
Butternut Squash	3 cups	peeled, seeded, cubed into 1-inch pieces
Olive Oil	1 tablespoon (for squash) + 2 tablespoons (for sprouts) + 1 tablespoon (for sausage/pasta)	divided
Salt	to taste
Black Pepper	to taste
Brussels Sprouts	340 g	trimmed and halved
Bow Tie Pasta	225 g
Cooked Smoked Sausage	340 g	sliced (e.g., cajun, andouille, or regular smoked sausage)
Garlic	5 cloves	minced
Butter	2 tablespoons
Smoked Paprika	¼ teaspoon
Fresh Thyme Leaves	for garnish

Ingredient Notes and Substitutions for Autumn Sausage Pasta Squash

A little note on the squash: if you can’t find butternut squash or it’s just not in season, sweet potatoes are a fantastic substitute and give a similar sweet, earthy vibe. And about that sausage – I love using a good cajun or andouille for a little kick, but honestly, any pre-cooked smoked sausage you enjoy will work beautifully here. Just slice it up and let it do its thing! Keep in mind this recipe does have gluten from the pasta and dairy from the butter, so plan accordingly if you have any dietary needs.

How to Prepare Your Amazing 25-Min Fall Favorite

Alright, let’s get cooking and whip up this fantastic Autumn Sausage Pasta Squash! It really is a breeze, and before you know it, you’ll have a steaming, delicious bowl of fall comfort in front of you. Just follow these steps, and you’ll see how simple it is to get those wonderful flavors onto your plate.

Roasting the Fall Vegetables

First things first, let’s get those veggies happy in the oven. Preheat your oven to a nice 200°C (that’s about 400°F). Grab your cubed butternut squash, give it a toss with about a tablespoon of olive oil, and season it well with salt and pepper. Spread it out in a single layer on a baking sheet lined with parchment paper – this makes cleanup a dream! Pop that in for about 15 to 20 minutes. While that’s roasting, get your trimmed and halved Brussels sprouts ready. Toss them with about 2 tablespoons of olive oil, salt, and pepper, and spread them on another baking sheet (or the same one if you have space and they’ll fit without crowding). These guys will need about 20 to 30 minutes in the oven, so they can go in a little after the squash starts.

Cooking the Pasta and Sausage

Now, for the pasta and sausage! Get a big pot of water boiling for your bow tie pasta. Don’t forget to salt that water generously – it’s like seasoning the pasta from the inside out! Cook the pasta according to the package directions until it’s perfectly al dente, meaning it has a slight bite. Before you drain it, scoop out and save about a cup of that starchy pasta water; it’s liquid gold for sauces! While the pasta is doing its thing, heat about a tablespoon of olive oil in a large skillet over medium heat. Add your sliced smoked sausage and cook it until it’s nicely browned on both sides. This brings out all that smoky flavor! Once it’s browned, take the sausage out of the skillet and set it aside for a moment.

Bringing Your Autumn Sausage Pasta Squash Together

Okay, this is where it all comes together beautifully! In that same skillet where you cooked the sausage (don’t wipe it out, you want those yummy bits!), add your minced garlic and cook it until it smells amazing, just about 30 seconds. Then, toss in the butter and let it melt. Add your drained pasta to the skillet and give it a good toss to coat everything in that garlicky butter. Season it with salt, pepper, and a pinch of smoked paprika for that extra depth of flavor. Now, gently add your roasted butternut squash, the Brussels sprouts, and the browned sausage back into the skillet with the pasta. Sprinkle in some fresh thyme leaves for that lovely herbal note. Give everything a gentle mix, making sure not to break up the squash too much. If it seems a little dry, just add a splash of that reserved pasta water to loosen it up and create a light sauce that coats everything. Taste and adjust your seasonings one last time. See? Easy peasy!

Tips for Success with Autumn Sausage Pasta Squash

Making this Autumn Sausage Pasta Squash is already pretty straightforward, but a few little tricks can make it absolutely perfect every single time. I’ve learned a thing or two over the years, and these tips are my go-to for ensuring a delicious outcome, even on the busiest nights. They’re simple things that make a big difference!

Perfect Vegetable Roasting

When you’re roasting the butternut squash and Brussels sprouts, the biggest secret is not to overcrowch the pan! Seriously, give them space. If they’re all piled on top of each other, they’ll steam instead of roast, and you won’t get those lovely crispy edges. Make sure your cubes are roughly the same size so they cook evenly. And don’t skip the parchment paper – it makes cleanup so much easier, and nobody wants to scrub sticky pans after dinner!

Flavor Enhancements

For an extra flavor punch, I really love using a good quality smoked sausage, like a spicy cajun or a robust andouille. It really elevates the whole dish! If you like a little bit of heat, don’t be afraid to add a pinch of red pepper flakes along with the garlic and butter when you’re tossing everything together. It adds a lovely warmth that just complements all those fall flavors perfectly. And fresh thyme? It makes a world of difference over dried!

Frequently Asked Questions About Autumn Sausage Pasta Squash

Got questions about my Autumn Sausage Pasta Squash? I’ve got answers! This dish is pretty forgiving, but sometimes a quick tip can make all the difference. Here are a few things people often ask me, and I hope they help you make this fall favorite your own!

Can I make this Autumn Sausage Pasta Squash ahead of time?

You can definitely prep some components ahead of time to make weeknight assembly even faster! Roast the butternut squash and Brussels sprouts a day in advance and store them in the fridge. You can also slice the sausage. When you’re ready to cook, just follow the steps for cooking the pasta and then combine everything in the skillet. The dish is best enjoyed fresh, but leftovers reheat quite well too!

What are good substitutions for smoked sausage in this recipe?

Oh, absolutely! If smoked sausage isn’t your jam or you can’t find it, no worries. You could use pre-cooked chicken sausage, diced ham, or even some crumbled Italian sausage (you’d brown that first like the smoked sausage). For a vegetarian twist, try using firm, cubed tofu that you’ve pan-fried until golden, or even some hearty mushrooms like cremini or portobello, sautéed until tender.

How can I make this recipe vegetarian or vegan?

Making this Autumn Sausage Pasta Squash vegetarian is super easy! Just skip the sausage altogether. You could add some pan-fried halloumi cheese or extra roasted vegetables like broccoli or cauliflower for more substance. For a vegan version, swap out the butter for a good quality vegan butter or a little more olive oil. Use vegan smoked sausage if you can find it, or stick with the pan-fried tofu or mushrooms mentioned above. Make sure your pasta doesn’t contain egg if you’re going fully vegan!

Nutritional Information for Autumn Sausage Pasta Squash

Just so you know, the nutritional info for this Autumn Sausage Pasta Squash is an estimate, because we all know ingredients can vary a bit! It’s a hearty meal, packed with good stuff to keep you going.

Nutrient	Amount
Serving Size	1 serving
Calories	730
Fat	44 g
Carbohydrates	65 g
Protein	22 g

Storage and Reheating Your Leftover Autumn Sausage Pasta Squash

Leftovers of this delicious Autumn Sausage Pasta Squash are a total win! You can totally stash them away for another meal. Just make sure to pop them into an airtight container once they’ve cooled down a bit. They’ll keep nicely in the fridge for about 3 days. When you’re ready for round two, the best way to reheat is gently. You can pop it back into a skillet over medium-low heat with just a tiny splash of water or broth to help loosen everything up. Or, if you’re in a real hurry, the microwave works too, just make sure to heat it until it’s nice and warm all the way through.

Storage Method	Reheating Method
Airtight container in the refrigerator for up to 3 days.	Gently reheat in a skillet over medium-low heat with a splash of water or broth, or microwave until heated through.

Share Your Autumn Sausage Pasta Squash Creations!

I just LOVE hearing from you all! If you make my Autumn Sausage Pasta Squash, please, pretty please, leave a comment below and let me know what you thought. Did you love it? Any little tweaks you made? And if you share photos of your delicious creations on social media, tag me! I can’t wait to see your beautiful bowls of fall goodness!

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