Autumn has always held a special place in my heart, not just for the brilliant foliage but for the wonderful flavors that burst forth with the season. One of my favorite recipes to embrace this time of year is a hearty dish that combines the sweetness of roasted butternut squash and Brussels sprouts with the smokiness of sausage and bow tie pasta. Trust me, this Autumn Sausage Pasta Squash is a dish that warms not only the body but also the soul.
Why you’ll love this dish
Why should this autumn treasure grace your dinner table? For starters, it’s a delightful balance of flavors—earthy, sweet, and savory, all in one bowl. This dish is remarkably versatile, making it perfect for an unhurried family dinner or a cozy gathering with friends. And let’s not forget how budget-friendly it is! The ingredients are simple and accessible, yet the end result feels like a gourmet meal.
"This dish was a hit at our family dinner! The combination of flavors is just perfect, and it brought the taste of autumn right to our plates."
Preparing Autumn Sausage Pasta Squash
Now, let’s talk about the heart of the matter—the cooking process. The beauty of this recipe lies in its simplicity; you’ll be roasting, boiling, and sautéing, then letting all those rich flavors come together in a delectable medley. It’s an engaging experience, and you’ll feel that warm glow of satisfaction when the aroma fills your kitchen.
What you’ll need
To bring this delightful dish to life, gather these ingredients:
- 3 cups butternut squash, peeled, seeded, and cubed
- 340 g Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- Salt and pepper, to taste
- 225 g bow tie pasta
- 340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
- 5 cloves garlic, minced
- 2 tbsp butter
- 1/4 tsp smoked paprika
- Fresh thyme leaves
Feel free to mix things up—perhaps swapping the sausage for a plant-based alternative or adding a sprinkle of cheese on top for that extra richness.
Step-by-step instructions
- Preheat your oven to 200°C (400°F). It’s all about getting that perfect caramelization for the veggies!
- Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them onto a parchment-lined baking sheet and roast for about 15-20 minutes until tender and beautifully caramelized.
- In a separate bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Place them on another baking sheet and let them roast for about 20-30 minutes until they’re tender and nicely browned.
- While the veggies are roasting, boil a large pot of salted water and cook the bow tie pasta according to package directions until al dente. Don’t forget to reserve a cup of that starchy pasta water before draining!
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the smoked sausage slices and brown them for about 3-4 minutes. Once cooked, remove them from the skillet and set aside.
- In the same skillet, toss in the minced garlic, cooking until fragrant. Add the butter and let it melt—trust me, you’ll love the aroma!
- Come back to the pasta, tossing it into the garlic and butter mixture, ensuring everything is well coated. Season with salt, pepper, and smoked paprika to bring that depth of flavor.
- Finally, gently fold in the roasted squash, Brussels sprouts, browned sausage, and fresh thyme. Mix it all together and serve immediately, while everything is warm and inviting.
Best ways to enjoy it
Thinking about how to plate this gorgeous dish? Serve it warm in deep bowls, perhaps with a sprinkle of fresh thyme leaves on top for that pop of color and freshness. A light side salad or crusty bread pairs beautifully, perfect for soaking up all those lovely flavors. This meal is vibrant enough to stand alone but enjoyable alongside roasted meats or a crisp autumn salad.
Storage and reheating tips
Got leftovers? No problem! Store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy the leftovers, simply reheat gently on the stove, adding a splash of reserved pasta water if it seems a bit dry. If you’re hoping to keep it longer, the dish can freeze well for about three months. Just make sure it’s fully cooled before popping it into the freezer.
Helpful cooking tips
- Prepping ahead: Chop your vegetables a day in advance to save some time. Roasted veggies are still wonderful the next day!
- Flavor boosts: Don’t shy away from extra herbs or spices; a pinch of red pepper flakes can bring a lovely warmth to the dish.
- Pasta choice: While bow tie pasta works beautifully, you could swap in other shapes. Just keep an eye on the cooking time.
Creative twists
Looking for something different? Try adding spinach or kale during the last minute of cooking to brighten up the dish. You could even experiment with different sausages, from spicy andouille to a milder chicken sausage. For a little added crunch, toss some toasted walnuts or pecans on top right before serving.
Common questions
How long does it take to prepare?
From start to finish, you’re looking at around 40-50 minutes, about 20 of which are hands-on.Can I use fresh sausage instead of cooked?
Absolutely! Just cook the sausage through before adding it to the dish.What if I don’t have butternut squash?
You can substitute with sweet potatoes or even regular zucchini for a lighter option.Is this dish good for meal prep?
Yes, this pasta is fantastic for meal prep! It holds up well in the fridge and makes for an easy lunch on the go.
Embrace the flavors of fall with this delightful dish that promises comfort, warmth, and a touch of culinary magic.
Autumn Sausage Pasta Squash
Ingredients
Method
- Preheat your oven to 200°C (400°F).
- Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them onto a parchment-lined baking sheet and roast for about 15-20 minutes until tender and beautifully caramelized.
- In a separate bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Place them on another baking sheet and let them roast for about 20-30 minutes until tender and nicely browned.
- While the veggies are roasting, boil a large pot of salted water and cook the bow tie pasta according to package directions until al dente. Reserve a cup of that starchy pasta water before draining!
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the smoked sausage slices and brown them for about 3-4 minutes. Once cooked, remove them from the skillet and set aside.
- In the same skillet, toss in the minced garlic, cooking until fragrant. Add the butter and let it melt.
- Add the cooked pasta into the garlic and butter mixture, ensuring everything is well coated. Season with salt, pepper, and smoked paprika.
- Gently fold in the roasted squash, Brussels sprouts, browned sausage, and fresh thyme. Mix it all together and serve immediately.