Why Make This Recipe
Autumn Sausage Pasta Squash is the perfect dish for cozy fall nights. With its hearty ingredients and warm flavors, it captures the essence of the season. The combination of roasted butternut squash with Brussels sprouts and smoked sausage makes for a nutritious and delicious meal. Plus, it's easy to prepare and can be served for family dinners or gatherings 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 the oven to 200°C (400°F).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
- While the squash is roasting, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on another parchment paper-lined baking sheet. Roast at 200°C (400°F) for 20-30 minutes, until they are browned.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain and reserve some pasta water.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and let it melt. Add the cooked pasta and toss to coat. 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 to combine. Adjust seasoning as needed.
How to Serve Autumn Sausage Pasta Squash
Serve the Autumn Sausage Pasta Squash warm in bowls. You can top it with a sprinkle of fresh thyme or grated Parmesan cheese for added flavor. This dish pairs well with a simple side salad or crusty bread.
How to Store Autumn Sausage Pasta Squash
To store leftovers, place any uneaten pasta in an airtight container. It will keep in the fridge for up to 3 days. When ready to eat, reheat in the microwave or on the stove, adding a splash of water if needed to revive the sauce.
Tips to Make Autumn Sausage Pasta Squash
- Make sure to roast the veggies until they are nicely caramelized for extra flavor.
- Experiment with different types of sausage to find your favorite.
- If you like a little heat, consider adding red pepper flakes when sautéing the garlic.
Variation
You can easily make this recipe vegetarian by omitting the sausage and adding more vegetables, like mushrooms or spinach, for flavor and texture.
FAQs
Q: Can I use other types of squash?
A: Yes! You can substitute butternut squash with acorn squash or pumpkin if you prefer.
Q: Is this recipe gluten-free?
A: You can make it gluten-free by using gluten-free pasta. Just follow the cooking instructions on the package.
Q: How can I make this dish ahead of time?
A: You can roast the squash and Brussels sprouts ahead of time. Just store them in the fridge and combine them with the pasta and sausage when you're ready to serve.
Autumn Sausage Pasta Squash
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
- While the squash is roasting, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on another parchment paper-lined baking sheet. Roast for 20-30 minutes, until they are browned.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain and reserve some pasta water.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and let it melt. Add the cooked pasta and toss to coat. 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 to combine. Adjust seasoning as needed.
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