Amazing 25-Min Fall Favorite

This autumn sausage pasta squash has been my fall obsession—it is bursting with cozy flavors and ready before you know it. Perfect for a quick weeknight meal or a festive gathering, it brings the best of the season together in every bite.

I first tried this with leftover smoked sausage and last bits of butternut and Brussels I had on hand—and now, every time autumn rolls around, it is my go-to hearty pasta.

Gather Your Ingredients

• Butternut squash (about 3 cups cubed): Sweet earthy flavor and golden color. Look for ones that feel heavy for their size and skin free from blemishes.
• Olive oil: A must for roasting, makes veg caramelize beautifully. Choose extra virgin for the best aroma.
• Salt and pepper: The classic duo brings all the flavors into focus. Freshly ground pepper and flaky salt are ideal.
• Brussels sprouts (about 340 grams, trimmed and halved): Earthy and nutty when roasted. Pick small, tight heads with bright green leaves.
• Bow tie pasta (225 grams): Holds sauces well and looks festive. You can substitute any short pasta if needed.
• Cooked smoked sausage (340 grams): Cajun andouille or any smoked sausage adds richness and a gentle kick. Seek firm, meaty links with a natural smoky aroma.
• Garlic (five cloves, minced): Intensifies the sauce and pairs so well with squash and sausage. Use fresh cloves, not jarred, for best punch.
• Butter (two tablespoons): Brings gloss and silkiness. Choose cultured or European style for extra rich flavor.
• Fresh thyme (optional): Gives the dish a herbal lift. If using dried, use less as it is more concentrated.
• Smoked paprika: Not in the original list but a sprinkle adds a lovely depth. Pick Spanish pimenton for genuine smokiness.

How to Make It

Roast the Butternut Squash:

Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper. Toss the cubed butternut squash in olive oil, salt, and pepper. Spread cubes in a single layer—make sure the pieces do not overlap as this ensures even browning. Roast for 15 to 20 minutes, until edges crisp up and the centers are fork tender. This step builds the dish’s sweet, earthy foundation.

Roast the Brussels Sprouts:

While the squash roasts, trim and halve your Brussels sprouts. Toss them with olive oil, salt, and pepper. Place them cut side down on a parchment lined baking sheet. Roast at the same temperature for 20 to 30 minutes. They should be deeply golden and crisp outside, tender inside.

Brown the Sausage:

Heat a tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into thick coins. Arrange the slices in a single layer in the pan and cook them until each side turns a rich brown and flavors deepen. Remove the cooked sausage and set aside. Keep the flavorful oil in the skillet.

Sauté the Garlic:

In the same skillet, lower the heat and add the minced garlic. Sauté until just fragrant, about one minute. Keep stirring and do not let it brown as burnt garlic will turn your sauce bitter.

Build the Base:

Add the butter to the skillet, letting it melt and bubble before adding cooked pasta. Toss the pasta to coat it in garlicky butter. Use a gentle motion so the pasta does not break and it gets evenly glossy. Now sprinkle over salt, pepper, and a little smoked paprika to taste.

Bring Together the Veg and Sausage:

Add the roasted butternut squash and Brussels sprouts into the skillet along with the browned sausage. Toss everything together gently. Fold in a sprinkle of fresh thyme if you have it. Taste and adjust seasoning as you like. Make sure everything is heated through and coated well.

Serve and Enjoy:

Spoon into big bowls. Serve hot. For a special touch, add a little grated parmesan or a drizzle of olive oil on top.

The smoky sausage is always my favorite part of this meal. I remember the first time the kitchen filled with the aroma of sizzling sausage and roasting squash—my oldest kid poked his head in and could not wait for dinner. Now they call this the cozy pasta.

Flavor Boosters

Sprinkle extra smoked paprika or chili flakes at the end for a smoky heat. I always taste and brighten with a squeeze of lemon juice just before serving for a zesty finish.

Serving Suggestions

Pile up bowls with the pasta and finish with a grating of parmesan. Add a green salad and crusty bread for an easy dinner. If making for a gathering, serve straight from the skillet for a rustic, cozy look.

Creative Twists

You can swap butternut for acorn squash or even sweet potato. Use broccoli florets instead of Brussels sprouts if that is what you have, and if you want a meatless version try smoked tofu or mushrooms for that hearty feel.

This cozy pasta is always a hit and flexible for any occasion. Enjoy the warming flavors and make it your own!

Common Questions About This Recipe

→ What type of sausage works best in this dish?

Smoked sausages like Cajun, andouille, or regular smoked varieties add depth and a smoky flavor that complements the roasted vegetables well.

→ How should I prepare the butternut squash before cooking?

Peel, seed, and cube the butternut squash before tossing with olive oil, salt, and pepper, then roast it for 15-20 minutes to enhance its sweetness.

→ Can I use other pasta shapes besides bow tie?

Yes, any short pasta like penne, fusilli, or farfalle will work well to hold the sauce and roasted ingredients.

→ How do I know when the Brussels sprouts are done roasting?

They should be tender inside with caramelized, slightly crispy edges after roasting at 200°C for 20-30 minutes.

→ Is fresh thyme necessary for this dish?

Fresh thyme adds a subtle earthy aroma and flavor but can be omitted or substituted with dried thyme if unavailable.