That Saturday morning in early October 2022, I grabbed the last butternut squash at the Boulder Farmer’s Market, not quite sure what I’d make with it. By dinner time, this Autumn Sausage Pasta Squash had become an instant family favorite. My seven-year-old, who usually picks out every vegetable, actually asked for seconds. My husband’s exact words were “This needs to be in the regular rotation.”
Table of Contents
Ingredients for Autumn Sausage Pasta Squash
After making this dish dozens of times, I’ve learned that the quality of your sausage really matters. I usually reach for Johnsonville Andouille or Aidells Cajun Style because they have the best smoky flavor without being too spicy for the kids. The butternut squash becomes sweet and tender when roasted, while the Brussels sprouts add that satisfying crispy texture everyone loves.
- 3 cups butternut squash, peeled, seeded, and cubed (½-inch cubes) – I recommend buying pre-cut squash to save 10 minutes of prep time
- 4 tablespoons olive oil, divided – I use extra virgin for better flavor
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 12 oz Brussels sprouts, trimmed and halved – My preference is smaller sprouts as they roast more evenly
- 8 oz bow tie pasta (farfalle)
- 12 oz cooked smoked sausage (cajun, andouille, or regular smoked sausage), sliced – In my experience, andouille adds the best smoky flavor
- 5 cloves garlic, minced – I usually mince these while the vegetables roast
- 2 tablespoons butter, unsalted
- ¼ teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves – Pro tip: fresh thyme makes a huge difference over dried
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can time everything perfectly. In my experience, getting the vegetables roasting first while you prep everything else makes the whole process flow smoothly.
Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the prepared baking sheet and roast for 18-20 minutes, until the edges turn golden brown and the squash is fork-tender.
Step 2: While the squash roasts for its first 15 minutes, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. After the squash has been roasting for 15 minutes, add the Brussels sprouts to the same baking sheet (or use a separate one if space is tight). Return to the oven and roast both vegetables together for an additional 15-20 minutes until the Brussels sprouts’ outer leaves are crispy and brown.
Step 3: About 20 minutes before the vegetables finish roasting, bring a large pot of generously salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente, which usually takes 10-12 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. This pasta water is your secret weapon for creating a silky sauce that clings to every piece of pasta.
Step 4: While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet or Dutch oven over medium heat. Add the sliced sausage and cook for 3-4 minutes per side until beautifully browned with crispy edges. Remove the sausage to a plate and set aside.
Step 5: In the same skillet (don’t clean it – those browned bits add flavor), add the minced garlic and cook for just 30-60 seconds until fragrant but not brown. Burnt garlic turns bitter, so watch it closely. Add the butter and let it melt completely, swirling the pan to combine it with the garlic and create a golden, fragrant base.
Step 6: Add the drained pasta to the skillet along with the smoked paprika. Toss everything together for 30 seconds to coat the pasta, then add the roasted butternut squash, crispy Brussels sprouts, and browned sausage. Pour in ¼ cup of the reserved pasta water and gently toss until everything is coated in that gorgeous garlic butter sauce. The pasta should look glossy and slightly creamy. If it seems dry, add more pasta water one tablespoon at a time until you reach the perfect consistency. Stir in the fresh thyme leaves right before serving.
Perfect Pairings for Autumn Sausage Pasta Squash
This hearty pasta is filling on its own, but a few simple sides can turn it into a complete fall feast that balances flavors and textures beautifully.
Simple Arugula Salad: The peppery bite of fresh arugula dressed with lemon vinaigrette cuts through the richness of the garlic butter sauce and adds a refreshing contrast. Toss in some shaved Parmesan for extra flavor. If you’re looking for more salad inspiration, try pairing this with a high-protein butternut squash soup as a starter for a complete fall menu.
Crusty Garlic Bread: Perfect for soaking up every drop of that buttery sauce, warm garlic bread adds a satisfying crunch and makes the meal feel extra special without much effort.
Roasted Green Beans: Keep the fall theme going with tender-crisp green beans roasted with a drizzle of olive oil and a sprinkle of sea salt. They add color and a lighter vegetable option alongside the heartier Brussels sprouts.
Apple Cider: A warm mug of spiced apple cider brings out the autumn flavors in the dish and creates a cozy, seasonal dining experience that’s perfect for October evenings.
Cranberry Walnut Salad: Mixed greens topped with dried cranberries, candied walnuts, and a maple vinaigrette complement the sweet butternut squash while adding festive fall colors to your table.
Storage and Reheating Tips
This pasta stores beautifully, which makes it perfect for meal prep or planned leftovers. Transfer cooled pasta to airtight containers and refrigerate for 3-4 days. The flavors actually deepen overnight as the garlic and thyme have time to meld together. Pro tip: you can roast the vegetables up to 2 days ahead and store them refrigerated to make weeknight assembly even faster.
When reheating, I recommend using the stovetop over medium-low heat with a tablespoon or two of water or chicken broth to revive the sauce. Stir gently until heated through, which usually takes about 5 minutes. The microwave works in a pinch, just cover the container to keep moisture in and heat in 1-minute intervals, stirring between each.
For longer storage, this pasta freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. If you plan to freeze it, slightly undercook the pasta initially, as it will soften a bit during the reheating process.
FAQs
Can I make this dish vegetarian?
Absolutely! Swap the smoked sausage with plant-based sausage or cubed halloumi cheese for a protein-packed vegetarian version that’s just as satisfying. You could also add chickpeas for extra protein and fiber. For more vegetarian dinner ideas, check out this high-protein turkey pasta with ricotta which can easily be adapted without meat.
What if I can’t find butternut squash?
Sweet potatoes or acorn squash work beautifully as substitutes. Cut them into similar-sized ½-inch cubes and follow the same roasting instructions. Both options maintain that sweet, caramelized flavor that makes this pasta so special.
How can I make this dish spicier?
Use hot andouille sausage instead of regular smoked sausage, or add ½ teaspoon of red pepper flakes when you cook the garlic. You can also finish with a drizzle of hot honey for sweet heat that’s seriously addictive. My family loves adding a pinch of cayenne to individual servings so everyone can customize their spice level.
Autumn Sausage Pasta Squash
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the prepared baking sheet and roast for 18-20 minutes, until the edges turn golden brown and the squash is fork-tender.
- While the squash roasts for its first 15 minutes, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. After the squash has been roasting for 15 minutes, add the Brussels sprouts to the same baking sheet (or use a separate one if space is tight). Return to the oven and roast both vegetables together for an additional 15-20 minutes until the Brussels sprouts’ outer leaves are crispy and brown.
- About 20 minutes before the vegetables finish roasting, bring a large pot of generously salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente, which usually takes 10-12 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set it aside.
- While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet or Dutch oven over medium heat. Add the sliced sausage and cook for 3-4 minutes per side until beautifully browned with crispy edges. Remove the sausage to a plate and set aside.
- In the same skillet, add the minced garlic and cook for just 30-60 seconds until fragrant but not brown. Add the butter and let it melt completely, swirling the pan to combine it with the garlic.
- Add the drained pasta to the skillet along with the smoked paprika. Toss everything together for 30 seconds, then add the roasted butternut squash, crispy Brussels sprouts, and browned sausage. Pour in ¼ cup of the reserved pasta water and gently toss until everything is coated in the garlic butter sauce. The pasta should look glossy and slightly creamy. If it seems dry, add more pasta water one tablespoon at a time. Stir in the fresh thyme leaves right before serving.
Notes
