Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
If you’re craving a cozy dish that embodies the flavors of fall, our Autumn Sausage Pasta Squash is the perfect solution. This delightful recipe features roasted butternut squash and vibrant Brussels sprouts tossed with your choice of smoked sausage—all enveloped in a rich garlic butter sauce. Not only is this meal comforting and hearty, but it can also be made in just 25 minutes, making it ideal for busy weeknights or family gatherings. Simple yet satisfying, every bite offers a warmth that’s sure to have everyone reaching for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 340 g Brussels sprouts, halved
- 225 g bow tie pasta
- 340 g cooked chicken sausage or plant-based sausage
- 5 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat the oven to 200°C (400°F). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes.
- In another baking sheet, toss Brussels sprouts with olive oil, salt, and pepper. Roast for about 20-30 minutes until golden brown.
- Cook bow tie pasta according to package directions in salted boiling water; reserve some pasta water before draining.
- In a skillet over medium heat, cook sliced sausage until browned (about 5 minutes). Remove from skillet.
- Sauté minced garlic in the same skillet until fragrant; add butter until melted. Mix in drained pasta along with seasoning.
- Combine roasted vegetables and sausage into the skillet; gently stir until well mixed.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg