Amazing 25-Min Autumn Sausage Pasta Squash

Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite. You know, cooking for me wasn’t always this… easy. There was a time I was just trying to figure out what to make for dinner without ending up with something bland or way too complicated. That’s actually why I started Reciqa – I wanted to share that journey of transforming everyday meals into something truly special, something that feels like a warm hug on a plate. It’s all about finding that joy and nourishment, even on the busiest nights. And that’s exactly what this Autumn Sausage Pasta Squash is all about. It’s a perfect example of how simple ingredients can come together to create a totally comforting, incredibly satisfying fall meal that feels like a treat, but comes together in a flash.

Why You’ll Love This Autumn Sausage Pasta Squash

Seriously, this dish is a weeknight warrior. You’re going to adore how quickly it comes together, making it a lifesaver after a long day. Plus, it’s just bursting with all those cozy fall flavors you crave – think sweet squash, earthy sprouts, and savory sausage. It’s the ultimate comforting meal that’s both super satisfying and surprisingly easy to whip up. You’ll find yourself making this again and again!

• It’s incredibly quick and easy to make.
• It’s absolutely packed with delicious fall flavors.
• It’s the perfect go-to for a weeknight dinner.
• It’s wonderfully comforting and totally satisfying.

Ingredients for Autumn Sausage Pasta Squash

Alright, let’s get our mise en place ready! This recipe is all about bringing together simple, fresh ingredients to make something truly delicious. You’ll need some beautiful butternut squash and lovely Brussels sprouts for that quintessential fall flavor. Don’t worry if you can’t find butternut squash; sweet potatoes are a fantastic substitute! And of course, some good quality smoked sausage, pasta, and a few flavor boosters like garlic, butter, and smoked paprika to really make everything sing. I like to have everything prepped and ready to go before I even start cooking, makes the whole process so much smoother!

Ingredient	Quantity	Preparation	Notes
Butternut Squash	3 cups	Peeled, seeded, cubed	Can substitute with sweet potatoes if butternut squash is out of season.
Olive Oil	3 tablespoons	Divided
Salt	To taste
Black Pepper	To taste
Brussels Sprouts	340 g	Trimmed and halved
Bow Tie Pasta	225 g		Cook according to package directions.
Smoked Sausage	340 g	Cooked, sliced into coins	Cajun, andouille, or regular smoked sausage are good options.
Garlic	5 cloves	Minced
Butter	2 tablespoons
Smoked Paprika	¼ teaspoon
Fresh Thyme Leaves	To taste

How to Prepare Autumn Sausage Pasta Squash

Alright, let’s get this delicious Autumn Sausage Pasta Squash on the table! It’s honestly so straightforward, you’ll be amazed. We’re going to roast our veggies first to get them nice and tender with those lovely caramelized edges, then cook up our pasta and sausage. The best part is how everything comes together in one skillet for minimal cleanup. Trust me, this recipe is a game-changer for busy weeknights!

Roasting the Vegetables

First things first, let’s get those veggies roasting. Preheat your oven to a nice hot 200°C (400°F). Grab your cubed butternut squash, toss it with a tablespoon of olive oil, salt, and pepper right on a baking sheet lined with parchment paper. Make sure it’s in a single layer so it roasts evenly, not steams. Pop that in for about 15-20 minutes. While that’s going, do the same with your halved Brussels sprouts – a tablespoon of olive oil, salt, and pepper, spread them out on another parchment-lined sheet (or the same one if you have room, just keep them separate for now!). They’ll need a bit longer, around 20-30 minutes, until they’re tender and slightly crispy. Roasting brings out their natural sweetness, which is just *chef’s kiss*!

Cooking the Pasta and Sausage

While those veggies are getting happy in the oven, let’s get the pasta going. Bring a big pot of salted water to a rolling boil and cook your bow tie pasta according to the package directions until it’s perfectly al dente. You know, that nice little bite to it? Before you drain it, scoop out about a cup of that starchy pasta water – it’s liquid gold for bringing everything together later! Now, in a large skillet over medium heat, add a tablespoon of olive oil. Slice your cooked smoked sausage into coins and let them brown up nicely on both sides. Once they’re looking gorgeous and a little crispy, take them out and set them aside. We’ll use that flavorful skillet next!

Combining the Autumn Sausage Pasta Squash

Okay, the final act! Back in that same skillet where you browned the sausage, turn the heat down a touch if needed. Add your minced garlic and cook it until it smells amazing – just about 30 seconds, don’t let it burn! Toss in the butter and let it melt, then add your cooked pasta. Give it a good toss to coat everything. Now, season with salt, pepper, and that magical ¼ teaspoon of smoked paprika. This is where it all comes together: gently add in your roasted butternut squash, the Brussels sprouts, and those lovely browned sausage coins. Sprinkle with fresh thyme leaves. Give it all a gentle stir to combine everything without mushing it up. If it looks a little dry, add a splash of that reserved pasta water to create a light, glossy sauce. Taste and adjust your seasonings if needed. And voilà! Your Autumn Sausage Pasta Squash is ready.

Tips for the Perfect Autumn Sausage Pasta Squash

You know, even with a super-easy recipe like this Autumn Sausage Pasta Squash, a few little tricks can make it truly shine. For starters, if you’re tight on oven space, you can totally roast the squash and Brussels sprouts on the same baking sheet. Just put the squash on one side and the sprouts on the other, keeping an eye on them and pulling them out when they’re perfectly tender. If your skillet feels a bit cramped when you’re ready to mix everything together, don’t force it! Just combine things in batches; it’ll heat through evenly and prevent anything from getting soggy. And that touch of smoked paprika? Trust me, don’t skip it! It adds this incredible depth that just screams fall and pairs beautifully with the sausage. Oh, and that reserved pasta water? It’s like magic! If your pasta dish looks a little dry when you’re combining everything, a splash of that starchy water will help create a lovely light sauce that coats everything perfectly. It’s these little things that make a good meal great!

Frequently Asked Questions About Autumn Sausage Pasta Squash

Got questions about this fantastic Autumn Sausage Pasta Squash? I’ve got answers! It’s a pretty forgiving dish, but here are a few things people often wonder about.

Can I make this Autumn Sausage Pasta Squash ahead of time?

You totally can prep some components ahead! Roast the veggies and cook the sausage a day in advance and store them in the fridge. Then, on dinner night, just cook the pasta, reheat the veggies and sausage in the skillet, and toss everything together. Reheating the whole dish is also an option, but the pasta can sometimes get a little softer than I like. Just store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop or in the microwave.

What are good substitutions for smoked sausage in this pasta dish?

Smoked sausage really brings a lot of flavor, but no worries if you don’t have it or want to switch things up! You could use regular Italian sausage (pork or turkey), kielbasa, or even some diced ham. For a non-pork option, chicken or turkey sausage works great. If you’re looking for a vegetarian twist, try some pan-fried firm tofu or chickpeas seasoned with a little extra smoked paprika. Just make sure whatever you choose is cooked through before adding it to the skillet!

Is this Autumn Sausage Pasta Squash gluten-free?

As written, this recipe uses regular bow tie pasta, so it’s not gluten-free. But guess what? It’s super easy to make it gluten-free! Just swap out the regular pasta for your favorite gluten-free pasta – there are so many great options out there now, like lentil, chickpea, or rice-based pastas. Just cook them according to their package directions. The rest of the ingredients are naturally gluten-free, so you’re golden!

Storing and Reheating Your Autumn Sausage Pasta Squash

Leftovers of this amazing Autumn Sausage Pasta Squash are a real treat! To keep them tasting their best, pop them into an airtight container and tuck them into the fridge. They’ll stay good for about 3 days, which is perfect for lunches or another quick dinner. When you’re ready to reheat, you’ve got options! A quick zap in the microwave works great. If you prefer, you can gently reheat it on the stovetop over low heat, or even in the oven. Just be aware that pasta can sometimes get a little softer after sitting, but it’s still super tasty!

Storage Method	Reheating Method	Notes
Refrigeration	Microwave, stovetop, or oven	Store in an airtight container for up to 3 days.
Freezing	Thaw in refrigerator, then reheat as above (optional)	Best to avoid freezing due to pasta texture.

Nutritional Information for Autumn Sausage Pasta Squash

Just so you know, these numbers are estimates, okay? They can totally change depending on the brands you use and exactly how much you put in your bowl. But this gives you a good idea of what you’re working with in this delicious Autumn Sausage Pasta Squash. It’s a hearty meal, for sure!

Nutrient	Amount
Calories	730
Fat	44 g
Carbohydrates	65 g
Protein	22 g
Sugar	N/A
Sodium	N/A
Saturated Fat	N/A
Unsaturated Fat	N/A
Trans Fat	N/A
Fiber	N/A
Cholesterol	N/A

Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and brands used.

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