Autumn Sausage Pasta Squash – Cozy, Flavorful & Comforting
Savor the flavors of fall with this Autumn Sausage Pasta Squash! Tender roasted spaghetti squash is tossed with savory sausage, seasonal vegetables, and warming spices for a hearty, low-carb, and comforting meal. Perfect for weeknight dinners, family meals, or a cozy autumn dinner at home.
Equipment
- Roasting pan or baking sheet
- Large pot (for pasta)
- Skillet
- Mixing bowls
- Whisk, tongs, or wooden spoon
- Optional: food processor for smooth squash puree
Ingredients
For the Roasted Squash:
- 1 medium butternut or acorn squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- Pinch of nutmeg
For the Pasta & Sausage:
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 lb Italian sausage (or chicken, turkey, or plant-based)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh sage, chopped
- 1 tsp rosemary, chopped
- Crushed red pepper flakes, optional
Optional Add-Ins & Garnish:
- ¼ cup Parmesan or pecorino cheese, grated
- Fresh parsley or thyme for garnish
- Roasted seasonal vegetables (bell peppers, kale, brussels sprouts)
- Light cream sauce, Greek yogurt, or olive oil for tossing
Instructions
Preheat Oven & Roast Squash:
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast 25–30 minutes until tender and lightly caramelized, flipping halfway.
Cook Pasta:
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
Brown Sausage & Aromatics:
- In a skillet over medium heat, brown sausage. Add onion, garlic, and herbs during the last few minutes. Cook until fragrant.
Combine Ingredients:
- Add roasted squash, cooked pasta, and optional sauce to the skillet. Toss gently, adding reserved pasta water gradually to bind sauce. Adjust seasoning with salt, pepper, or crushed red pepper.
Serve & Garnish:
- Plate pasta and top with grated cheese, fresh herbs, and a drizzle of olive oil. Optional: serve in squash bowls or with crusty bread.
Notes
- Squash Tips: Cut evenly for consistent roasting; don’t overcrowd the pan.
- Protein Swaps: Use chicken sausage, chorizo, or plant-based sausage as desired.
- Creamy Options: Toss with light cream sauce or Greek yogurt for richness.
- Make-Ahead: Store in airtight containers in the fridge for up to 4 days; freeze for up to 2 months.
- Serving Ideas: Pair with garlic bread or a crisp autumn salad; garnish with toasted breadcrumbs for extra crunch.
- Spice Control: Adjust red pepper flakes or choose hot/mild sausage to suit your taste.