I love this recipe because it’s the perfect blend of cozy and quick. In just about 25 minutes, I can have a filling and flavorful meal on the table. The caramelized edges of roasted squash and Brussels sprouts bring a depth of flavor, while the smoky sausage and creamy garlic butter sauce make it indulgent without being heavy. Plus, it’s easy to adapt for dairy-free eaters by using olive oil instead of butter.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pasta and Sauce 8 ounces Bow Tie Pasta 2 tablespoons Olive Oil for roasting 2 tablespoons Butter substitute with olive oil for dairy-free 2 cloves Garlic minced 1 teaspoon Smoked Paprika optional 1 teaspoon Fresh Thyme or dried thyme
For the Vegetables 1 medium Butternut Squash diced 2 cups Brussels Sprouts halved
For the Protein 12 ounces Cooked Smoked Sausage sliced
Directions
Preheat the oven to 200°C (400°F).
Toss the diced butternut squash with olive oil and seasonings, then spread it on a baking sheet. Roast for 15–20 minutes until tender.
Halve the Brussels sprouts and roast them for 20–30 minutes until crispy and golden.
In a large pot of salted boiling water, cook the bow tie pasta until al dente, about 8–10 minutes. Reserve a small amount of pasta water.
In a skillet over medium heat, brown the sliced smoked sausage until crispy.
In the same skillet, sauté minced garlic until fragrant, then add butter (or olive oil for dairy-free) and let it melt into a smooth sauce.
Combine the cooked pasta, roasted vegetables, and sausage in the skillet. Toss everything together, adding a bit of reserved pasta water if needed to create a silky coating.
Servings and Timing
This recipe makes about 4 bowls and takes a total of 25 minutes—10 minutes for prep and 15 minutes for cooking. Each serving provides around 520 calories, making it a balanced and satisfying meal for dinner.
Variations
I sometimes switch the bow tie pasta for penne or rigatoni when I want a slightly heartier texture. For extra greens, I like adding a handful of spinach or kale right before tossing everything together. To make it spicy, I add a pinch of crushed red pepper flakes or use spicy sausage. For a lighter twist, I occasionally replace the sausage with grilled chicken or a plant-based alternative.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over low heat with a splash of water or olive oil to bring back the creamy texture. The dish can also be microwaved in 30-second intervals, stirring between each, until heated through. I don’t recommend freezing it, as the texture of the squash and pasta can become mushy once thawed.
FAQs
How can I make this recipe vegetarian?
I skip the sausage and add extra roasted vegetables like mushrooms or zucchini for more flavor.
Can I use pre-cooked pasta for this recipe?
Yes, but I make sure not to overcook it when reheating with the sauce, as it can become too soft.
Can I prepare the vegetables ahead of time?
Absolutely. I roast them a day in advance and store them in the fridge, then reheat when assembling the dish.
How do I make the sauce creamier?
I add a splash of cream or a spoonful of cream cheese to the sauce before tossing the pasta.
Can I use frozen butternut squash?
Yes, but I make sure to thaw and pat it dry before roasting to avoid excess moisture.
Is this dish gluten-free?
It can be! I simply use gluten-free pasta instead of traditional bow ties.
What can I substitute for Brussels sprouts?
I like substituting broccoli florets or asparagus if Brussels sprouts aren’t available.
Can I add cheese to this recipe?
Yes, grated Parmesan or pecorino Romano adds a nice salty finish.
How can I add more protein?
I sometimes toss in white beans or top the pasta with a poached egg for extra protein and creaminess.
Conclusion
I love how this Autumn Sausage Pasta Squash combines all the cozy elements of fall into one easy dish. The mix of smoky sausage, caramelized vegetables, and buttery pasta makes it the perfect weeknight comfort food. It’s quick, wholesome, and endlessly adaptable—just the kind of meal I crave as the weather turns cooler.
A cozy autumn-inspired pasta dish featuring roasted butternut squash, smoky sausage, Brussels sprouts, and tender bow tie pasta tossed in a rich garlic butter sauce. It’s the perfect comforting and flavorful meal for a chilly evening.
Ingredients
8 ounces Bow Tie Pasta
2 tablespoons Olive Oil (for roasting)
2 tablespoons Butter (substitute with olive oil for dairy-free)
2 cloves Garlic, minced
1 teaspoon Smoked Paprika (optional)
1 teaspoon Fresh or Dried Thyme
1 medium Butternut Squash, diced
2 cups Brussels Sprouts, halved
12 ounces Cooked Smoked Sausage, sliced
Instructions
Preheat the oven to 200°C (400°F).
Toss diced butternut squash with olive oil, paprika, and thyme. Spread on a baking sheet and roast for 15–20 minutes until tender.
Halve the Brussels sprouts, toss with olive oil, and roast for 20–30 minutes until crispy and golden.
Meanwhile, cook the bow tie pasta in salted boiling water until al dente (8–10 minutes). Reserve a small amount of pasta water before draining.
In a skillet over medium heat, brown the sliced smoked sausage until crispy. Remove and set aside.
In the same skillet, sauté minced garlic until fragrant, then add butter (or olive oil) to create a garlic butter sauce.
Combine the cooked pasta, roasted vegetables, and sausage in the skillet. Toss together, adding a splash of reserved pasta water to create a silky coating.
Serve warm and enjoy your cozy fall meal.
Notes
Use gluten-free pasta for a gluten-free version.
Substitute sausage with mushrooms or plant-based protein for a vegetarian option.
Add spinach or kale for extra greens.
For a creamier sauce, mix in a splash of cream or cream cheese.
Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or olive oil.
