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Sausage Pasta Squash

Sausage Pasta Squash: Cozy Comfort for Autumn Nights

Sausage Pasta Squash is the perfect warm dish for autumn nights, combining the sweetness of squash with savory sausage for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Bow Tie Pasta Feel free to swap with your favorite pasta shape.
For the Vegetables
  • 1 lb Butternut Squash Adds sweetness and creaminess; acorn squash or sweet potatoes work beautifully as substitutes.
  • 1 cup Brussels Sprouts Offers a slight bitterness and crunch; you can easily replace them with green beans or broccoli.
For the Protein
  • 12 oz Smoked Sausage Opt for vegetarian sausage or any smoked variety to play with spice levels.
Flavor Enhancers
  • 3 cloves Garlic Fresh is best, but garlic powder can save the day.
  • 2 tbsp Butter Replace with a dairy-free alternative for a vegan version.
  • 1 tsp Smoked Paprika Feel free to omit if you prefer a milder profile.
  • 1 tbsp Fresh Thyme Dried thyme can be a handy substitute if fresh isn't available.
For Roasting
  • 3 tbsp Olive Oil Use high-quality oil for the best taste.

Equipment

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

Method
 

Step-by-Step Instructions for Sausage Pasta Squash
  1. Preheat your oven to 200°C (400°F). Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
  2. Prepare the Brussels sprouts by halving them and placing in a bowl. Drizzle with olive oil, salt, and pepper. Roast for 20-30 minutes until caramelized.
  3. Bring a large pot of salted water to a boil. Add bow tie pasta and cook for 8-10 minutes until al dente. Reserve a cup of pasta water before draining.
  4. In a large skillet, heat a splash of olive oil and brown the sliced smoked sausage for about 5-7 minutes. Remove and set aside.
  5. In the same skillet, reduce heat and sauté minced garlic for 1-2 minutes until fragrant. Add butter, allowing it to melt with the garlic.
  6. Return cooked pasta to the skillet, tossing with garlic butter. Add reserved pasta water to help the sauce cling. Adjust seasoning as necessary.
  7. Fold in roasted butternut squash, Brussels sprouts, and browned sausage. Add fresh thyme and mix gently until combined.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 22gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Prep ahead by roasting the squash and Brussels sprouts in advance. Store leftovers in airtight containers for up to 3-4 days.

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