This autumn pasta skillet combines roasted butternut squash, crispy Brussels sprouts, and smoky sausage in a garlic butter sauce that brings cozy fall flavors to your weeknight table. I developed this recipe after buying way too much butternut squash at the farmers market last October, and it quickly became our go-to for busy Tuesday nights. The roasted vegetables get tender and caramelized while the pasta cooks, then everything comes together in one skillet with just butter, garlic, and fresh thyme.
Table of Contents
Ingredients for Autumn Sausage Pasta Squash
I always buy pre-cubed butternut squash when I spot it at the grocery store because it cuts my prep time in half. For the sausage, I prefer andouille or Cajun-style smoked sausage since the extra seasoning means you don’t need to add much else. Fresh thyme makes a real difference here compared to dried, so grab a small bundle if you can find it.
- 3 cups butternut squash, peeled, seeded, and cubed (about 1-inch pieces)
- 340g Brussels sprouts, trimmed and halved – Cut uniform sizes so they roast evenly
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 225g bow tie pasta (farfalle)
- 340g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins – I recommend andouille for the best flavor
- 5 cloves garlic (medium size), minced – Fresh garlic makes a huge difference over jarred
- 2 tablespoons butter
- ¼ teaspoon smoked paprika – I usually add a bit extra for deeper smoky flavor
- Fresh thyme leaves (about 2 tablespoons)
- Reserved pasta water (about 1 cup)
Step-by-Step Instructions
In my experience, starting the vegetables first and working on pasta while they roast makes the timing work perfectly without feeling rushed.
Step 1: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl, then spread in a single layer on one sheet. Leave space between pieces so they caramelize rather than steam. On the second sheet, toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast both trays in the oven. Check the squash after 15 minutes – it should be fork-tender with golden edges and may need up to 20 minutes total. Check Brussels sprouts after 20 minutes – they’re ready when the edges are crispy and browned while centers stay tender, which may take up to 30 minutes depending on size.
Step 2: While vegetables roast, bring a large pot of generously salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente, usually 10-12 minutes. Before draining, scoop out about 1 cup of the starchy pasta water and set aside – this helps create a silky sauce that clings to the pasta. Drain the pasta and set it aside.
Step 3: Heat a large 12-inch high-sided skillet or Dutch oven over medium heat. Since the sausage is pre-cooked and contains fat, you can brown it without added oil. Add sliced sausage in a single layer and cook for 5-7 minutes, flipping occasionally until both sides develop a beautiful brown crust. These caramelized bits add incredible flavor. Transfer sausage to a plate and set aside.
Step 4: Using the same skillet without wiping it out (those browned bits are pure flavor called fond), add minced garlic and cook for about 1 minute, stirring constantly. Watch it closely because garlic burns quickly and turns bitter. Add butter and swirl until melted and fragrant.
Step 5: Add drained pasta to the garlic butter, tossing to coat every piece thoroughly. Sprinkle with smoked paprika, salt, and pepper. Gently fold in the roasted butternut squash, Brussels sprouts, and browned sausage. If the mixture looks dry, add reserved pasta water 2-3 tablespoons at a time, tossing between additions, until you achieve a light, glossy coating. Don’t add too much at once or the dish becomes watery.
Step 6: Remove from heat and stir in fresh thyme leaves. Taste and adjust seasoning as needed – I often add a pinch more salt at this point. Serve immediately while everything is hot and the butter sauce is silky.
Pairing Ideas for Autumn Sausage Pasta Squash
This hearty pasta pairs beautifully with lighter sides that add freshness and texture contrast to balance the rich, savory main dish.
Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette cuts through the richness of the butter sauce while adding a bright, fresh element that cleanses the palate between bites. The slight bitterness of arugula complements the sweet butternut squash perfectly.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up any remaining garlic butter sauce on your plate, making sure nothing delicious goes to waste. The crunchy texture contrasts nicely with the tender pasta and vegetables.
Roasted Root Vegetables: Roasted carrots, parsnips, or sweet potatoes with herbs complement the autumn theme while adding additional fiber and nutrients to round out the meal. Their natural sweetness echoes the butternut squash.
Sautéed Kale: Quick-cooked kale with olive oil and red pepper flakes adds another layer of greens and a slight spicy kick that pairs wonderfully with the smoky sausage. The mineral notes of kale balance the richness.
Cranberry Sauce: A small dollop of tangy cranberry sauce on the side adds a surprising sweet-tart element that highlights the fall flavors in the squash and thyme. This unconventional pairing brings seasonal brightness to the plate.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the dish cool completely before sealing to prevent condensation that can make the pasta soggy. Note that pasta absorbs sauce as it sits, so leftovers may seem drier than fresh.
For reheating, I prefer using a skillet over medium heat with a splash of water or broth for about 5 minutes, stirring occasionally until heated through. Add liquid gradually – start with 2 tablespoons and add more if needed. This method revives the texture better than microwaving, though you can microwave in 1-minute intervals if you’re in a rush. Give it a stir between intervals for even heating.
This dish works beautifully as meal prep. Portion it into individual containers for quick weekday lunches. The flavors actually deepen overnight as the garlic and thyme infuse the pasta. If you know you’re making this for meal prep, slightly undercook the pasta by 1 minute so it doesn’t get mushy when reheated.
FAQs
Can I make this vegetarian?
Yes! Simply omit the sausage or replace it with plant-based sausage. You can also add white beans or chickpeas for extra protein and a creamy texture that complements the butternut squash.
What if I don’t have bow tie pasta?
Any short pasta shape works well – penne, rigatoni, shells, or orecchiette all catch the sauce nicely. Just follow the cooking time on your pasta package and remember to reserve that pasta water.
Can I prep components ahead of time?
Absolutely. Roast the vegetables up to 2 days ahead and store them separately in an airtight container in the fridge. When ready to serve, reheat them in a 350°F oven for 5-7 minutes while you cook the pasta and sausage, then combine everything as directed.
Autumn Sausage Pasta Squash
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl, then spread in a single layer on one sheet, leaving space between pieces. On the second sheet, toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast both trays. Check squash after 15 minutes (may need up to 20 minutes until fork-tender with golden edges). Check Brussels sprouts after 20 minutes (may need up to 30 minutes until edges are crispy and browned).
- While vegetables roast, bring a large pot of generously salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente, usually 10-12 minutes. Before draining, scoop out about 1 cup of the starchy pasta water and set aside. Drain the pasta.
- Heat a large 12-inch high-sided skillet or Dutch oven over medium heat. Add sliced sausage in a single layer and cook for 5-7 minutes, flipping occasionally until both sides develop a brown crust. The pre-cooked sausage releases enough fat for browning without added oil. Transfer sausage to a plate.
- Using the same skillet without wiping it out, add minced garlic and cook for about 1 minute, stirring constantly. Watch closely as garlic burns quickly. Add butter and swirl until melted and fragrant.
- Add drained pasta to the garlic butter, tossing to coat every piece. Sprinkle with smoked paprika, salt, and pepper. Gently fold in the roasted butternut squash, Brussels sprouts, and browned sausage. If the mixture looks dry, add reserved pasta water 2-3 tablespoons at a time, tossing between additions, until you achieve a light, glossy coating.
- Remove from heat and stir in fresh thyme leaves. Taste and adjust seasoning as needed. Serve immediately while hot.
Notes
