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Autumn Sausage Pasta Squash

Hearty Autumn Sausage Pasta Squash for Cozy Fall Nights

This Autumn Sausage Pasta Squash is a cozy dish that combines roasted butternut squash and smoked sausage for a perfect fall meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 medium butternut squash or substitute with acorn squash or sweet potatoes
  • 2 cups Brussels sprouts can replace with other seasonal vegetables like broccoli
For the Pasta Base
  • 8 ounces bow tie pasta can use any pasta shape
  • 2 tablespoons olive oil or substitute with avocado oil
For the Flavor
  • 12 ounces smoked sausage can use cajun, andouille, or vegetarian sausage
  • 3 cloves garlic fresh is recommended
  • 2 tablespoons butter or use vegan butter or olive oil
  • 1 teaspoon smoked paprika or use regular paprika if unavailable
  • 2 teaspoons fresh thyme or substitute with dried thyme

Equipment

  • Oven
  • skillet
  • pot
  • Baking Sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Cube the butternut squash and toss it in a bowl with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 15-20 minutes, until tender and caramelized.
  3. Trim and halve the Brussels sprouts and mix with olive oil, salt, and pepper. Add to the oven with the squash for 20-30 minutes until crisp-tender.
  4. Bring salted water to a boil in a large pot. Cook the bow tie pasta until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.
  5. In a skillet over medium heat, add sliced smoked sausage and cook for 5-7 minutes until browned, then set aside.
  6. Reduce heat and add minced garlic to the skillet. Sauté for 1-2 minutes until fragrant, then add butter and allow it to melt.
  7. Add cooked pasta to the skillet with garlic butter, seasoning with salt, pepper, and smoked paprika. Toss in roasted butternut squash, Brussels sprouts, and sausage until well combined.
  8. Add fresh thyme leaves and adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 48gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 650mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 50mgCalcium: 60mgIron: 3mg

Notes

For best results, cut squash uniformly for even cooking. Keep a close eye on garlic to prevent burning. Add reserved pasta water if dish seems dry.

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