why make this recipe
Autumn Sausage Pasta Squash is a wonderful dish that celebrates the flavors of fall. This recipe combines the sweetness of butternut squash and Brussels sprouts with hearty sausage and pasta. It’s not only delicious but also a comforting meal that gives you all the cozy vibes of the season. Moreover, it’s packed with nutrients and is perfect for a family dinner or a cozy get-together with friends.
how to make Autumn Sausage Pasta Squash
Ingredients:
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil, salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, salt and pepper to taste
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter, salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Directions:
- Preheat your oven to 200°C (about 400°F).
- In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
- While the squash cooks, prepare the Brussels sprouts. Trim and halve them, then toss with olive oil, salt, and pepper. Spread on another baking sheet and roast for about 20-30 minutes until crispy.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package directions until it’s al dente. Drain and set aside some pasta water.
- In a large skillet, heat the tablespoon of olive oil over medium heat. Slice the smoked sausage into coins and cook until browned on both sides. Remove the sausage and set aside.
- In the same skillet, add the minced garlic and cook until fragrant. Then add the butter and let it melt.
- Toss the cooked pasta into the skillet, coating it well with the butter and garlic mixture. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together and adjust the seasoning as needed.
how to serve Autumn Sausage Pasta Squash
Serve Autumn Sausage Pasta Squash warm in bowls. You can garnish it with extra fresh thyme or some grated parmesan cheese for added flavor. This dish pairs beautifully with a simple green salad or some crusty bread on the side.
how to store Autumn Sausage Pasta Squash
You can store any leftovers in an airtight container in the refrigerator. This dish should stay fresh for about 3-4 days. When you’re ready to eat it again, simply reheat it in the microwave or on the stovetop until warmed through. If the pasta seems dry, you can add a little reserved pasta water.
tips to make Autumn Sausage Pasta Squash
- Choose fresh seasonal ingredients for the best flavor.
- You can roast the butternut squash and Brussels sprouts in advance to save time.
- Feel free to experiment with different types of sausage for varied taste.
- Adding a splash of cream or a sprinkle of cheese can enhance the dish’s richness.
variation
You can switch the bow tie pasta for any pasta shape you prefer, such as fusilli or penne. If you want a vegetarian option, you can replace the sausage with chickpeas or tofu.
FAQs
Q: Can I make this recipe vegetarian?
A: Yes! You can replace the sausage with mushrooms, chickpeas, or your favorite plant-based protein.
Q: What other vegetables can I use?
A: You can use other fall vegetables like sweet potatoes, carrots, or kale in place of or alongside the Brussels sprouts.
Q: How can I make this dish spicier?
A: For extra heat, you can add a pinch of red pepper flakes or use a spicy sausage variety.
Autumn Sausage Pasta Squash
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
- Diet: Regular
Description
A comforting dish that combines the sweetness of butternut squash and Brussels sprouts with hearty sausage and pasta for the perfect fall meal.
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 3 tablespoons olive oil, divided
- 340 g Brussels sprouts, trimmed and halved
- 225 g bow tie pasta
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (about 400°F).
- In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes until tender.
- Prepare the Brussels sprouts by trimming and halving them, then toss with 1 tablespoon of olive oil, salt, and pepper, and spread on another baking sheet to roast for about 20-30 minutes until crispy.
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to the package directions until al dente. Drain and reserve some pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat, slice the smoked sausage into coins, and cook until browned on both sides, then remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, then add butter and let it melt.
- Toss the cooked pasta into the skillet, coating it with the butter and garlic mixture, and season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet and gently mix everything together, adjusting seasoning as needed.
Notes
For added flavor, garnish with extra fresh thyme or grated parmesan cheese. Store leftovers in an airtight container for 3-4 days.