Autumn Sausage Pasta
Why Make This Recipe
Autumn is the perfect time to enjoy hearty and flavorful dishes. The Autumn Sausage Pasta Squash is a delightful fall favorite that combines the sweetness of butternut squash with the savory taste of smoked sausage. This recipe is not only easy to make, but it also captures the flavors of the season with warm spices and fresh vegetables. It’s a comforting meal that can satisfy the whole family and create a cozy atmosphere at your dining table.
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. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Spread them in a single layer on a different parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat olive oil in a large skillet over medium heat. Slice the smoked sausage into coins and cook until browned on both sides. Remove the sausage and set it aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and melt it. 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 to combine everything. Adjust seasoning as needed.
How to Serve Autumn Sausage Pasta Squash
Serve the Autumn Sausage Pasta Squash warm in big bowls. You can add extra fresh thyme on top for garnish or serve it with a side of crusty bread. This dish makes a wonderful centerpiece for your fall dinners.
How to Store Autumn Sausage Pasta Squash
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, you can add a splash of water or broth to bring back some moisture.
Tips to Make Autumn Sausage Pasta Squash
- Make sure to cook the pasta al dente for the best texture.
- Feel free to use your favorite types of sausage for a different flavor profile.
- Adding a sprinkle of parmesan cheese on top can enhance the taste even more.
Variation
You can easily make this recipe vegetarian by replacing the smoked sausage with a plant-based alternative. Additionally, using different seasonal vegetables like kale or spinach could add more nutrients and flavors.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw it before cooking for even roasting.
2. How can I make this dish spicier?
To add some heat, consider including red pepper flakes when cooking the garlic or choosing a spicy sausage variety.
3. Can I make this ahead of time?
Yes, you can prep the vegetables and cook the pasta ahead of time. Just combine them before serving and reheat as needed.
Autumn Sausage Pasta Squash
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A comforting and flavorful fall dish that combines roasted butternut squash, Brussels sprouts, and smoked sausage with bow tie pasta.
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
Instructions
- Preheat the oven to 200°C. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Spread them in a single layer on a different parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat olive oil in a large skillet over medium heat. Slice the smoked sausage into coins and cook until browned on both sides. Remove the sausage and set it aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and melt it. 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 to combine everything. Adjust seasoning as needed.
- Serve warm in big bowls, garnished with extra fresh thyme if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: autumn, pasta, squash, sausage, Brussels sprouts
