One of my favorite memories with Autumn Sausage Pasta Squash: A 25-Min Fall Favorite Recipe is making it for a cozy weekend dinner when the leaves just start turning crisp outside. I remember the irresistible aroma of roasted butternut squash mingling with the smoky warmth of the sausage filling the kitchen, instantly making everyone feel snug and satisfied. It’s the kind of dish that has impressed guests without any fuss, and I always love how it comes together so quickly when fall settles in.

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What Makes This Recipe Special

Flavor Harmony: The smoky sausage perfectly complements the natural sweetness of roasted butternut squash and nutty Brussels sprouts for a rich, balanced fall flavor.
Easy Assembly: This is a one-skillet meal that saves time on clean-up and makes dinner a breeze on busy nights.
Texture Play: You get creamy pasta, tender squash, crisped Brussels sprouts, and browned sausage all in one satisfying bite.
Showstopper Finish: Fresh thyme and smoked paprika add just the right fragrant, earthy touch to elevate this cozy autumn dish.

This Autumn Sausage Pasta Squash: A 25-Min Fall Favorite Recipe is also a dream for anyone who’s new to cooking. I’ll walk you through every step so you don’t miss a beat—even the roasting times and seasoning tricks are clear and simple. Whether this is your first pasta squash dish or your fiftieth fall recipe, you’ll feel confident bringing these flavors to your table fast!

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

Before we start, it’s helpful to have all your ingredients measured and ready to go. Exact amounts and details are in the recipe card down below, but here’s a quick guide with notes to keep things running smoothly.

Butternut squash: Peeled and cubed for roasting; you can substitute sweet potatoes if squash isn’t available.
Olive oil: For roasting and sautéing; extra virgin gives a nice flavor but regular olive oil works well.
Salt and pepper: Essential seasoning that enhances all the flavors.
Brussels sprouts: Trimmed and halved to roast evenly; fresh ones will give the best taste and texture.
Bow tie pasta: Any short pasta will do, but bows hold the sauce nicely.
Cooked smoked sausage: Cajun, andouille, or your favorite smoked variety adds the smoky punch.
Garlic: Fresh minced for that fragrant base; don’t skimp here!
Butter: Adds richness to the sauce and balances the savory flavors.
Smoked paprika: Gives a cozy smoky warmth that’s key to this recipe’s fall vibe.
Fresh thyme leaves: Brighten the dish with herbal hints; dried thyme can work in a pinch.

If you need to tweak ingredients, swapping types of sausage or using dried herbs instead of fresh won’t break the dish—just adjust seasoning to taste.

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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 sheet: For roasting squash and Brussels sprouts evenly with lots of space to caramelize.
Large pot: To boil the pasta to perfect al dente each time.
Large skillet: Ideal for browning sausage and tossing everything together in one pan.
Sharp knife and cutting board: For prepping veggies and slicing sausage safely.
Colander: To drain pasta while reserving some water to loosen the sauce if needed.

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

Let’s jump right in! This recipe is all about timing your roasting and cooking steps so everything finishes fresh and juicy. Follow these clear, friendly steps, and you’ll have dinner ready in under an hour.

Roast the butternut squash: Preheat your oven to 200°C (about 400°F). Toss cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a parchment-lined baking sheet. Roast for 15–20 minutes until it’s tender and slightly caramelized. You’ll know it’s done when you can easily pierce the cubes with a fork and the edges start getting golden.
Roast the Brussels sprouts: While the squash is roasting, trim and halve the Brussels sprouts. Toss them in olive oil, salt, and pepper and spread them on another baking sheet (or the same one if there’s room). Roast at 200°C for 20–30 minutes until outer leaves are crisp and the insides are tender. Give them a shake or stir halfway for even cooking.
Cook the pasta: Bring a large pot of salted water to a boil and cook the bow tie pasta according to the package directions until al dente (usually 9–11 minutes). Drain, reserving about a half cup of pasta water—you might need it to loosen the sauce.
Brown the sausage: While pasta cooks, slice the cooked smoked sausage into coins. Heat a tablespoon of olive oil in a large skillet over medium heat. Add sausage slices and cook until browned on both sides, about 3–4 minutes per side. Remove and set aside to keep warm.
Create the garlic butter sauce: In the same skillet, add the minced garlic and cook for 30 seconds until fragrant but not burnt. Add the butter and let it melt, stirring to combine with garlic.
Toss pasta in the sauce: Add the drained pasta to the skillet and toss to coat evenly with the garlic butter. Season with salt, pepper, and smoked paprika. If the mixture feels dry, stir in a splash of reserved pasta water until you get a silky coating.
Combine everything: Add the roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix everything together to avoid mashing the veggies. Taste and adjust seasoning as needed.

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Cooking Secrets

Tip 1: Don’t overcrowd the baking sheet—give the squash and Brussels sprouts room to roast and caramelize for maximum flavor.
Tip 2: Keep an eye on garlic in the skillet; it cooks quickly and can turn bitter if burnt.
Tip 3: Reserve some pasta water—it’s magic for loosening the sauce without watering down flavors.
Tip 4: Use fresh thyme leaves last to keep their vibrant color and aroma, adding a bright complement to the smoky sausage.

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

To amp up the flavors of this Autumn Sausage Pasta Squash: A 25-Min Fall Favorite Recipe, try sprinkling some grated Parmesan or a dash of nutmeg right before serving. A squeeze of lemon juice can also brighten the richness, especially if your sausage is on the heavier side.

Tasty Combos

This pasta dish pairs beautifully with a crisp green salad tossed in a light vinaigrette, or crusty artisan bread to mop up the garlicky sauce. For drinks, try a light-bodied red wine or a sparkling apple cider for that fall feel.

Serving Tips

Serve portions family-style right from the skillet for a warm, homely vibe. This dish also reheats beautifully so it’s great for meal prep or packing for a work lunch. And if you’re bringing it to a potluck, bake it a bit longer until bubbly, then garnish with fresh thyme for a polished finish.

Easy Variations

Make it dairy-free by swapping butter for vegan margarine or olive oil.
Replace smoked sausage with spicy chorizo or a plant-based sausage for different flavors.
Use penne, rigatoni, or another pasta shape if bow ties aren’t on hand.
Swap Brussels sprouts with roasted green beans or kale for a twist on the veggies.
Add a pinch of red pepper flakes for a gentle heat kick.
Stir in toasted pecans or walnuts for extra crunch and fall flair.

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 loosen the sauce.
You can also microwave—cover and heat in 1-minute intervals, stirring in between to warm evenly.
This dish freezes well; thaw overnight in the fridge and reheat as usual.

Common Questions

Can I use fresh sausage instead of cooked smoked sausage? Yes, but make sure to cook it thoroughly before adding it to the pasta to keep the perfect smoky flavor and safe texture.
What if I don’t have bow tie pasta? Any short shape like penne, rotini, or shells will work wonderfully.
Can I make this gluten-free? Absolutely! Use your favorite gluten-free pasta and double-check your sausage ingredients.
How do I know when the butternut squash is roasted perfectly? It should be tender when poked with a fork and have lightly browned, caramelized edges.
Is it okay to prepare the roasted veggies ahead? Yes! You can roast the squash and Brussels sprouts earlier in the day and bring them to room temperature before tossing everything together.