Delicious Autumn Sausage Pasta Squash – Cozy, Flavorful & Perfect Fall Dinner
This Delicious Autumn Sausage Pasta Squash is the ultimate fall comfort food! Roasted butternut squash, savory sausage, and tender pasta shells come together in a creamy, herb-infused sauce that’s perfect for cozy nights. It’s easy to make, packed with seasonal flavor, and ideal for weeknight dinners or holiday gatherings. Warm, satisfying, and full of autumn goodness!
Equipment
- Baking sheet
- Large skillet
- Pasta pot
- Colander
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
Ingredients
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 2 tbsp olive oil
- 8 oz pasta (penne or bow tie)
- 10 oz Italian sausage, sliced
- 2 cloves garlic, minced
- ½ cup reserved pasta water
- ¼ cup grated parmesan or pecorino
- Salt and pepper to taste
- Optional: fresh thyme or sage, chili flakes, splash of cream
Instructions
- Preheat oven to 425°F (220°C). Toss squash and sprouts with olive oil, salt, pepper, and paprika. Roast for 20–25 minutes until golden.
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, sauté sausage until browned. Add garlic and cook for 1–2 minutes.
- Add roasted veggies and pasta to the skillet. Pour in reserved pasta water and toss to combine.
- Stir in cheese and herbs. Adjust seasoning. Optional: add cream or chili flakes.
- Serve warm in rustic bowls with extra herbs or breadcrumbs.
Notes
- Swap squash with pumpkin or acorn squash if needed.
- Use plant-based sausage for a vegetarian version.
- Gluten-free pasta works well here.
- Add spinach or kale for extra greens.
- Avoid microwaving leftovers—reheat gently on the stovetop with broth or water.