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Rustic Autumn Pasta with Sausage

Autumn Sausage Pasta Squash

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This autumn sausage pasta squash combines roasted butternut squash, Brussels sprouts, and smoky sausage tossed with bow tie pasta in a simple garlic butter sauce. It is a cozy fall dinner that comes together easily and makes great leftovers.

  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 pound bow tie pasta, farfalle
  • 1 medium butternut squash, peeled and cubed, about 3 cups
  • 1 pound Brussels sprouts, trimmed and halved
  • 12 ounces smoked sausage, such as andouille, sliced into coins
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika
  • Fresh thyme leaves, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with some of the olive oil, salt, and black pepper, then spread it on a parchment lined baking sheet. Roast for 15 to 20 minutes, until tender and starting to caramelize.
  2. Trim and halve the Brussels sprouts, then toss them with more olive oil, salt, and black pepper. Spread on a second baking sheet and roast for 20 to 30 minutes until golden and crisp at the edges.
  3. While the vegetables roast, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package directions until al dente. Drain, reserving about 1 cup of pasta cooking water.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove the sausage from the skillet and set aside.
  5. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, keeping the heat moderate so it does not burn. Stir in the butter and let it melt, scraping up any browned bits from the pan.
  6. Add the cooked pasta to the skillet and toss to coat in the garlic butter. Season with salt, black pepper, and smoked paprika.
  7. Gently fold in the roasted butternut squash, Brussels sprouts, and browned sausage. Toss everything together, adding a splash of reserved pasta water if the mixture looks dry.
  8. Sprinkle fresh thyme leaves over the top before serving warm.

Notes

Shortcuts: Use pre cut butternut squash to save prep time, and roast vegetables up to 3 days ahead if needed.

Pasta options: Rigatoni, penne, or other short pasta shapes work well if you do not have bow ties.

Reheating: Reheat leftovers in a skillet with a splash of water or broth until warmed through, stirring gently.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 7g
  • Sodium: 680mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 40mg

Find it online: https://www.alldietmeals.com/autumn-sausage-pasta-squash/