Why I Love This Recipe
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It’s a one-skillet meal, which means fewer dishes for me.
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The roasted squash and Brussels sprouts bring out the best fall flavors.
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Smoked sausage adds protein and a savory depth that ties the dish together.
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It’s ready in under an hour—perfect for busy weeknights.
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The garlic butter sauce is simple but incredibly delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cups butternut squash, peeled, seeded, cubed
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1 tablespoon olive oil
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Salt and pepper to taste
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340 g Brussels sprouts, trimmed and halved
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2 tablespoons olive oil
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Salt and pepper to taste
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225 g bow tie pasta
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1 tablespoon olive oil
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340 g cooked smoked sausage (Cajun, andouille, or regular smoked sausage)
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5 cloves garlic, minced
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2 tablespoons butter
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Salt and pepper to taste
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¼ teaspoon smoked paprika
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Fresh thyme leaves, for garnish
Directions
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I preheat the oven to 200°C. Then I toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a parchment-lined baking sheet. It roasts for 15–20 minutes until tender and lightly caramelized.
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While the squash roasts, I prep the Brussels sprouts—halving them, tossing them with olive oil, salt, and pepper, and roasting them on another sheet (or the same one if there’s room) for 20–30 minutes.
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I bring a large pot of salted water to a boil and cook the bow tie pasta until al dente. Once it’s drained, I save a little pasta water just in case I need to loosen the sauce later.
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In a large skillet, I heat olive oil and cook the sliced sausage until browned on both sides. I remove it and set it aside.
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In the same skillet, I sauté the garlic until it’s fragrant, then add butter to melt into the pan. I toss in the cooked pasta and mix until well coated. I season with salt, pepper, and smoked paprika.
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I add the roasted butternut squash, Brussels sprouts, sausage, and a sprinkle of fresh thyme to the skillet. I gently mix everything together and adjust the seasoning to taste.
Servings and Timing
Servings: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Variations
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I like swapping the butternut squash for sweet potatoes when I can’t find a good squash in season.
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For a vegetarian version, I just skip the sausage or use a plant-based alternative.
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Sometimes I add a splash of white wine or a pinch of red pepper flakes for an extra kick.
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I’ve also tried it with penne or rotini pasta when I’m out of bow ties.
Storage/Reheating
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I store any leftovers in an airtight container in the fridge for up to 4 days.
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To reheat, I use the microwave or warm it gently in a skillet with a splash of water or broth to keep it from drying out.
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I don’t recommend freezing this dish as the roasted vegetables can get mushy, but it’s perfect for next-day lunches.
FAQs
Can I use frozen butternut squash instead of fresh?
Yes, I’ve used frozen squash when I’m short on time. I just make sure to roast it straight from frozen so it doesn’t turn mushy.
What type of sausage works best in this recipe?
I prefer smoked sausage like andouille or Cajun-style for extra flavor, but regular smoked sausage works great too.
Can I make this dish gluten-free?
Absolutely. I just use my favorite gluten-free pasta and make sure the sausage is certified gluten-free.
Is it okay to prep this ahead of time?
Yes! I often roast the veggies and cook the pasta ahead of time. Then I just assemble everything in the skillet when I’m ready to eat.
What can I serve with this pasta dish?
It’s a full meal on its own, but I sometimes serve it with a simple green salad or warm crusty bread to soak up the garlic butter.
Conclusion
This Autumn Sausage Pasta Squash is exactly the kind of recipe I rely on during fall—it’s hearty, packed with seasonal veggies, and full of cozy, smoky flavor. Whether I’m feeding the whole family or just craving something warm and satisfying, this pasta dish hits the mark every single time. One skillet, under an hour, and all the fall vibes in every bite.
Print
Autumn Sausage Pasta Squash: Amazing 25-Min Fall Favorite
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This cozy one-skillet meal combines roasted butternut squash, Brussels sprouts, and smoky sausage with buttery garlic pasta. Ready in under an hour, it’s your new go-to fall comfort dish.
Ingredients
3 cups butternut squash, peeled, seeded, and cubed
1 tbsp olive oil (for squash)
Salt and pepper, to taste
340 g Brussels sprouts, trimmed and halved
2 tbsp olive oil (for sprouts)
Salt and pepper, to taste
225 g bow tie pasta
1 tbsp olive oil (for skillet)
340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
5 cloves garlic, minced
2 tbsp butter
Salt and pepper, to taste
¼ tsp smoked paprika
Fresh thyme leaves (for garnish)
Instructions
Preheat oven to 200°C (392°F). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes.
Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on another baking sheet and roast for 20–30 minutes at the same temperature.
While vegetables roast, cook bow tie pasta in salted boiling water according to package instructions. Drain and reserve a bit of pasta water.
Heat 1 tbsp olive oil in a large skillet over medium heat. Cook sliced sausage until browned on both sides. Remove and set aside.
In the same skillet, sauté minced garlic until fragrant. Add butter and stir to melt.
Add cooked pasta to the skillet, tossing to coat in garlic butter. Season with salt, pepper, and smoked paprika.
Add roasted squash, Brussels sprouts, cooked sausage, and fresh thyme. Mix gently to combine. Adjust seasoning to taste.
Notes
Roast squash and sprouts on the same baking sheet if space allows.
Use sweet potatoes instead of butternut squash as a seasonal alternative.
If your skillet is small, combine all ingredients in a large mixing bowl.
This recipe contains gluten and dairy.
Vegetarian version: omit sausage or use plant-based sausage.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
