<pThere’s something about autumn that just calls for cozy, comforting meals — and this autumn sausage pasta squash really ticks all the boxes for me. I first whipped this up on a crisp fall evening for a spontaneous dinner with friends, and it instantly became one of those dishes everyone asks for again and again. The warm aroma of roasted butternut squash mingling with smoky sausage and garlic butter fills the kitchen with a vibe that just feels like home. It’s one of those fall favorites that’s hearty without being heavy, perfect after a long day or a weekend wind-down.

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What Makes This Recipe Special

Flavor Harmony: The smoky sausage and sweet roasted butternut squash create an irresistible contrast.
Easy Assembly: Roast your veggies while your pasta cooks, then throw it all together — minimal cleanup.
Texture Play: Soft squash, tender pasta, and crisp roasted Brussels sprouts give great bite variety.
Showstopper Finish: Fresh thyme and smoked paprika add just the right lift to elevate every forkful.

This Autumn Sausage Pasta Squash: A 25-Min Fall Favorite Recipe is uniquely satisfying because it combines the best seasonal produce with a smoky-protein punch that’s both comforting and filling. You get vibrant orange cubes of tender butternut squash and Brussels sprouts roasted to golden perfection, alongside juicy rounds of sausage and perfectly al dente bow tie pasta. The garlic butter sauce ties everything together with cozy, savory notes — trust me, your kitchen will smell amazing!

Don’t worry if you’re new to cooking dishes like this — I’ll break it down step-by-step so you feel confident in the kitchen. This recipe is pretty forgiving and flexible, plus it’s all about layering flavors and textures, which means your effort really pays off. Ready to dive in and make a new autumn favorite for your table?

Gather Your Ingredients

The dish is a close-up of bow-tie pasta mixed with roasted Brussels sprouts, cubed orange butternut squash, and slices of browned sausage. The bright orange squash pieces and the deep green, slightly crisp-looking Brussels sprouts sit evenly spread among the pale yellow pasta. The sausage slices have a browned, slightly glossy surface, and the whole dish is sprinkled with mixed herbs and red chili flakes. The food is served in a round white bowl, placed on a white marbled surface, creating a warm and hearty feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Measuring ingredients carefully is key for balanced flavor here. You’ll find exact amounts in the recipe card below, but here’s a quick guide to what you’ll need and why each ingredient matters.

Butternut squash: Sweet and soft, the star autumn veggie; can swap with sweet potato if needed.
Olive oil: For roasting and searing; extra virgin works great for flavor.
Salt and pepper: Basic seasoning to bring out the best in every ingredient.
Brussels sprouts: Adds a slightly crunchy, nutty element; halved for even roasting.
Bow tie pasta: Holds sauce well and adds a fun shape; any short pasta works.
Cooked smoked sausage: Choose Cajun, andouille, or your favorite smoked type for depth.
Garlic: Crushed or minced for that fragrant base aroma.
Butter: Adds richness and helps create that luscious garlic sauce.
Smoked paprika: Gives a subtle smoky heat that ties flavors together.
Fresh thyme leaves: Bright herbal notes to lift the dish at the end.

If you’re cooking vegetarian, look for a flavorful plant-based sausage or skip it altogether and add extra mushrooms or beans for protein. This recipe is forgiving, so feel free to tweak as you like.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Baking sheets: Needed for roasting squash and Brussels sprouts evenly.
Large pot: For boiling the pasta perfectly al dente.
Large skillet: To sauté sausage and combine all ingredients efficiently.
Colander: To drain pasta and keep some of the starchy cooking water.
Sharp knife: Makes chopping squash and trimming Brussels sprouts safer and easier.
Mixing spoon/tongs: For smooth stirring and even mixing during the final toss.

How to Make Autumn Sausage Pasta Squash: A 25-Min Fall Favorite Recipe

Let’s get cooking! Here’s how to bring together those roasted veggies, tender pasta, and spicy sausage into one scrumptious dish.

Roast the butternut squash: Preheat your oven to 200°C (about 400°F). Toss the cubed squash with olive oil, salt, and pepper. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes until tender and lightly caramelized around the edges.
Roast the Brussels sprouts: On a separate baking sheet or alongside the squash if space allows, toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-30 minutes until crisp-tender and golden. The slightly charred bits add terrific flavor—you’ll know they’re done when they smell nutty and caramelized.
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until just al dente—usually about 8-10 minutes. Drain, reserving a half cup of pasta water to loosen sauce if needed.
Brown the sausage: While the veggies roast and pasta cooks, heat olive oil in a large skillet over medium heat. Slice the smoked sausage into coins and cook until nicely browned on both sides (about 4-5 minutes). Remove and set aside to avoid overcooking.
Make the garlic butter sauce: In the same skillet, add minced garlic and cook just until fragrant—about 30 seconds to 1 minute. Then add butter and melt it, stirring to combine. Toss the cooked pasta into this garlic butter, coating noodles evenly. Season with salt, pepper, and smoked paprika to taste.
Bring it all together: Add the roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently fold everything together so the flavors mix without squashing the squash. If it’s too dry, splash in some reserved pasta water a little at a time until glossy and saucy. Taste and adjust seasoning before serving.

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Cooking Secrets

Tip 1: Roast squash and Brussels sprouts separately if you want perfect doneness on both—squash cooks faster.
Tip 2: Save some pasta water; its starchiness helps bind the sauce without needing extra butter or oil.
Tip 3: Use smoked sausage for that deep, cozy autumn flavor; spicy varieties add a nice kick.
Tip 4: Don’t overcook the garlic—it should be fragrant but not burnt to avoid bitterness.

How to Serve

This dish shows a bowl filled with four main layers: the first layer is yellow bowtie pasta with a smooth and soft texture; the second layer is bright green brussels sprouts, some whole and some halved with a slightly charred outer layer; the third layer is orange cubes of butternut squash with a soft, roasted look; the final layer has round slices of browned sausage with a juicy and firm texture, scattered on top throughout the dish. Small green herb pieces are sprinkled on everything, and a few sprigs of fresh rosemary add a pop of green color. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Taste Enhancers

A sprinkle of freshly grated Parmesan or Pecorino adds gorgeous salty richness, but you can also try a drizzle of browned butter or a squeeze of lemon juice for brightness. Crushed red pepper flakes or a dash of hot sauce bring out the spicy notes. Fresh thyme or chopped parsley brightens the dish beautifully at the end.

Tasty Combos

This autumn sausage pasta squash pairs well with a crisp green salad or roasted root veggies on the side for extra seasonal vibes. Serve it with a glass of chilled white wine like Pinot Grigio or a malty amber ale for a well-rounded fall dinner experience.

Serving Tips

This dish is perfect plated family-style straight from the skillet for hearty sharing. For dinner parties, portion into individual bowls and garnish with fresh herbs and cheese. It also reheats wonderfully, so consider making in batches for easy weeknight meals or freezing in single portions for busy days.

Easy Variations

For a dairy-free option, swap butter with olive oil or a plant-based alternative.
Add sautéed mushrooms for extra umami and a vegetarian protein boost.
Swap bow tie pasta with gluten-free or whole wheat pasta to suit your dietary needs.
Include toasted walnuts or pecans on top for a crunchy contrast.
Add a touch of maple syrup to the squash before roasting for a hint of sweet warmth.
Toss in baby kale or spinach at the end for a green boost and color pop.

Storing and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to keep it moist.
This dish freezes well; portion and freeze for up to 2 months—thaw overnight in the fridge before reheating.
Avoid microwaving for best texture; stovetop reheating keeps roasted veggies tasty and pasta al dente.

Common Questions

Can I use fresh sausage instead of smoked? You can, but be sure to fully cook it and season well to maintain that smoky depth.
What if I don’t have bow tie pasta? Most short pastas like penne, rotini, or shells will work great here.
Is this recipe vegetarian? Not as-is because of the sausage, but you can swap for plant-based sausage or omit it and add mushrooms or beans.
Can I prep this ahead of time? You can roast the veggies and cook the pasta a day in advance; assemble and heat just before serving.
My squash isn’t tender after roasting. What now? Roast a bit longer and check doneness by piercing with a fork—it should slide in easily without resistance.