Autumn Sausage Pasta Squash: 730 Calorie Dish

Are you tired of weeknight dinners feeling like a slog? I totally get it! If you’re craving that cozy, savory flavor of the season but need it on the table faster than you can say “pumpkin spice,” then you need this Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026 in your life right now. Seriously, it’s a lifesaver.

Hi, I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything here is made with heart and flavor, designed to get you out of the kitchen and back to enjoying your evening without sacrificing taste. I believe amazing food shouldn’t take hours, especially when fall flavors are calling our name.

This dish takes simple roasting and a quick sauté and turns it into a hearty, satisfying pasta meal featuring butternut squash and smoky sausage. It’s proof that fast food can absolutely be *good* food. Trust me, you’re going to want to bookmark this one immediately!

Gathering Your Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026 Ingredients

Okay, the beauty of this recipe is that it’s mostly pantry staples plus a couple of fresh veggies! You’re looking at roasting some squash and sprouts while the pasta cooks, so have everything measured out and ready to go. It really keeps us under that 25-minute mark once the oven is hot. Don’t stress about finding a million fancy things; we are keeping this straightforward and delicious.

I’ve listed everything below, but pay close attention to how we prep those vegetables—that’s half the battle won!

Precise Measurements for Autumn Sausage Pasta Squash

I always use a little chart for my quick weeknight meals so nothing gets forgotten mid-chop. Here’s exactly what you need to pull together this incredible flavor explosion:

• Butternut squash: You need 3 cups, peeled, seeded, and cubed small.
• Brussels sprouts: About 340 grams, trimmed and halved. Don’t skip halving them!
• Bow tie pasta: 225 grams—or whatever fun shape you have on hand.
• Smoked sausage: 340 grams of your favorite—I love using Cajun or Andouille for a little kick!
• Aromatics and Fats: We need 5 cloves of garlic (minced!), 2 tablespoons of butter, and just a touch of olive oil spread between the veggies and the skillet.
• Seasoning: Salt, pepper, smoked paprika (just a quarter teaspoon!), and a sprinkle of fresh thyme leaves for that perfect fall scent.

Equipment Needed for This Quick Autumn Sausage Pasta Squash

Since this is a speedy weeknight hero, we want tools that make clean-up easy. You’ll need two parchment-lined baking sheets for roasting—this is non-negotiable for easy cleanup! Grab your big pot for the pasta, of course. And finally, a large, sturdy skillet is essential for bringing everything together at the end. That’s it! No fancy stand mixers needed for this one, thank goodness.

Preparing Your Vegetables and Pasta

Alright, the oven needs to get hot first because those veggies take the longest! We are aiming for 200 degrees Celsius (or 400 Fahrenheit, if you use that scale—I stick to Celsius these days). Get your butternut squash tossed with a little oil, salt, and pepper and spread it out. You want space between those cubes so they roast instead of steam. They usually take about 15 to 20 minutes to get tender and slightly caramelized.

While the squash is happy in the oven, prep your Brussels sprouts. Halve them and give them the same oil treatment. If you have two baking sheets, put these on the second one and slide them in. They might take a little longer, maybe 25 to 30 minutes total, depending on how small you cut them. If you run out of space, don’t worry! You can roast them on the same sheet as the squash, just mix them up a bit so they get some air.

Roasting the Butternut Squash and Brussels Sprouts

Keep an eye on the squash first, as it usually cooks faster than the sprouts. We want them soft but with those delicious browned edges—that’s where the sweet, nutty fall flavor comes from! Don’t pull them out until they give just a little when poked. Remember, combining them on one sheet is totally fine if you need to save space, just make sure they aren’t piled up too high.

Cooking the Bow Tie Pasta to Perfection

While the vegetables are doing their thing, get a big pot of water boiling for your bow tie pasta. Salt that water generously—it should taste like the sea! Cook it strictly according to the package until it’s just shy of done, what we call *al dente*. This is important because it’s going to cook a little more in the skillet later. Before you drain it, scoop out about half a cup of that starchy pasta water; we might need it later to make our sauce silky smooth!

Building the Flavor Base for Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026

Now that our pasta is cooked and our veggies are roasting away, we move to the stovetop to build the savory backbone of this dish. This is where that smoky sausage comes in to really shout “Fall!” across the plate. Get a large skillet heating up over medium heat—we want things sizzling, but not burning!

If you’re using a regular smoked sausage, you’ll want to slice it into nice little coins, maybe half an inch thick. Pop those into the hot skillet with just a drizzle of olive oil. We aren’t just warming them up; we are looking for color! Let them sit for a minute or two without stirring so they get beautifully browned and slightly crispy on the edges. Once they look fantastic, scoop them out onto a plate and let them rest. They’ve done their first job perfectly!

Browning the Sausage

Don’t wipe out that skillet! All those browned bits stuck to the bottom are pure gold—that’s flavor we want to keep. Just make sure you’re not overcrowding the pan. If your skillet isn’t huge, brown the sausage in two batches. We need that nice sear to bring out the smokiness of the meat before we move on to the aromatics.

Infusing the Oil with Garlic and Spices

Next up is the garlic—and use five cloves, trust me! Mince them up and toss them into the residual fat and oil left in the pan. Cook them low and slow for just about 30 seconds until you can really smell that sharp, sweet aroma. Don’t let them turn brown, or they’ll taste bitter! Right when they smell perfect, stir in your butter until it melts, and then sprinkle in that little bit of smoked paprika for depth. Now, we are ready for the assembly!

Combining Everything for Your Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026

This is the grand finale, where all those separate delicious components finally meet in the skillet! By now, your roasted vegetables should be tender and sweet, and your pasta should be drained and waiting. Remember that little bit of reserved pasta water? Keep it close, because it’s our secret weapon for making a glossy sauce instead of a dry mess.

Take that skillet where you just sautéed the garlic and butter—keep the heat on low—and toss in your drained bow tie pasta. Give it a good stir so every piece gets coated in that fragrant, smoky, buttery mixture. Add a splash or two of that reserved pasta water if things look dry; the starch helps everything emulsify beautifully. It’s amazing how quickly this comes together!

Tossing Pasta with Seasoned Butter

Once the pasta is coated, it’s time to bring in the heavy hitters. Gently scoop in all your beautifully roasted butternut squash cubes and the halved Brussels sprouts. Then, add back in those browned, crispy coins of smoked sausage that we set aside earlier. We want to warm everything through, but we are being gentle here because we don’t want to smash the squash during this final toss.

Final Mix and Seasoning Adjustments

Use a large spoon or tongs and gently fold everything together until the pasta, veggies, and sausage are evenly distributed. This is the moment where you taste it! Seriously, grab a forkful. Does it need more salt? Maybe another tiny pinch of pepper? This is your last chance to make it perfect for your family. If you feel like it needs a little more herbal brightness, toss in those fresh thyme leaves right at the very end. The heat will release their aroma instantly, making this Autumn Sausage Pasta Squash smell like it cooked for hours!

Tips for Absolute Success with This 25-Min Fall Favorite

We hit that 25-minute mark because we’re smart about the chaos! My biggest tip for making this Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026 work smoothly is managing your oven space. If you can swing it, use two separate baking sheets for the squash and sprouts. If you pile them up, they steam instead of roast, and we desperately need those caramelized edges for flavor!

If you find yourself scrambling because your skillet isn’t big enough for the final toss, don’t panic and don’t try to force it! Just combine the pasta, sausage, and veggies in a large mixing bowl first. Toss it there, and then transfer it back into the skillet just to warm through if you want that buttery coating to really shine. Also, always remember that sweet potatoes are a fantastic stand-in for butternut squash if you can’t find it in season! If you are looking for other quick weeknight ideas, check out my quick easy chicken spaghetti recipe.

Storing and Reheating Your Pasta Dish

This dish holds up surprisingly well, which is great because who wants to cook every night? Since it has dairy and sausage, you’ll want to keep leftovers tucked away in the fridge. I recommend using an airtight container to trap that moisture in.

Condition	Duration	Reheat Tip
Refrigerated	3 to 4 days	Add a splash of water or broth before microwaving to bring back some moisture.
Freezing	Not recommended	The roasted vegetables tend to get mushy after thawing.

It reheats best on the stovetop over low heat for the most even warming!

Frequently Asked Questions About Autumn Sausage Pasta Squash

I get so many messages about tweaks and substitutions! It’s wonderful that you all are making this recipe your own. Here are some of the questions I hear most often about getting this 25-minute dinner just right.

Q1. Can I really make this vegetarian?
You absolutely can! Just skip the smoked sausage entirely. To replace that savory depth, I suggest roasting the vegetables with an extra tablespoon of olive oil and maybe adding some smoked paprika and dried Italian herbs to the garlic step. You might want to add some white beans or chickpeas when you combine everything for extra protein! For more vegetarian inspiration, take a look at my crispy baked tofu recipe.

Q2. My Brussels sprouts look small—can I skip halving them?
You can, but I really advise against it for timing reasons. If they are very tiny, you can just trim the ends, but usually, halving them ensures they roast at the same rate as your butternut squash cubes. If you skip halving, check them around the 18-minute mark!

Q3. What if I can’t find butternut squash? Does this work with sweet potatoes?
Oh yes! Sweet potatoes are a wonderful substitute for butternut squash in this Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026. They roast up beautifully and taste fantastic with the smoked sausage. Just peel, cube them the same size, and use the same roasting instructions. The flavor profile shifts slightly, but it’s just as cozy! If you are interested in roasting techniques, you can read more about the science of roasting vegetables.

Q4. Is this dish safe for my family since we have gluten and dairy sensitivities?
Unfortunately, the original recipe as written contains both. We use wheat pasta and butter in the finishing step. If you need to make it gluten-free, just use your favorite GF pasta shape, but remember that GF pasta can sometimes get mushy if you reserve too much water. For dairy-free, you can easily swap the butter for a good quality vegan butter substitute! For more recipe modifications, see my guide on easy sautéed zucchini recipe.

Understanding the Nutritional Profile for Your Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026

I always like to give a quick snapshot of what we are eating, even though I focus way more on taste than counting things around here! Keep in mind these are estimates since sausage brands vary wildly, but this gives you a general idea of what one serving looks like in terms of energy and macros.

Nutrient	Amount (per serving)
Calories	730
Fat	44 g
Carbohydrates	65 g
Protein	22 g

Share Your Autumn Sausage Pasta Squash Experience

I truly hope this recipe brings that warm, comforting feeling of fall right to your dinner table in under 30 minutes! I just love hearing how you adapted things in your own kitchens. Did you use spicy chorizo instead of smoked sausage? Tell me all about it!

Please drop a comment below and let me know how your Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite 2026 turned out. I read every single note, and your feedback helps me make sure these recipes are perfect for everyone!

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