Name: Delicious Autumn Beef Sausage Pasta with Roasted Squash and Brussels Sprouts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3-4 servings
Ingredients: 3 cups butternut squash, peeled, seeded, cubed; 1 tbsp olive oil; Salt and pepper to taste; 340 g Brussels sprouts, trimmed and halved; 225 g bow tie pasta; 340 g cooked beef smoked sausage, sliced; 5 cloves garlic, minced; 2 tbsp butter; ¼ tsp smoked paprika; Fresh thyme leaves

Autumn Sausage Pasta Squash – just hearing those words evokes images of cozy evenings, warm fires, and the comforting embrace of a truly satisfying meal. Imagine a dish that encapsulates the very essence of fall, bringing together the season’s best produce with hearty ingredients to create an unforgettable culinary experience. I’m absolutely thrilled to share with you a recipe that has quickly become a cherished favorite in my own kitchen, and I’m confident it will soon become one in yours too.

While this particular combination might not boast centuries of specific historical documentation, the individual components – robust sausage, sweet, earthy squash, and filling pasta – have been staples of comfort food for generations, especially during the harvest season. This dish truly celebrates the bounty of autumn, echoing the traditions of home cooks utilizing what’s fresh and available to nourish their families. It’s a modern classic inspired by time-honored principles of delicious, seasonal cooking.

Why You’ll Fall in Love with This Dish

People adore this particular Autumn Sausage Pasta Squash for myriad reasons. It’s a symphony of flavors and textures: the savory, spiced sausage perfectly complements the caramelized sweetness of roasted butternut or acorn squash, all brought together by the comforting chewiness of your favorite pasta. It’s incredibly satisfying, making it an ideal choice for a weeknight dinner that feels special, or a delightful weekend feast. Plus, it’s surprisingly versatile and relatively simple to prepare, proving that gourmet flavors don’t have to mean complicated cooking. Get ready to dive into a bowl of autumnal bliss!

Ingredients:

For the Autumn Sausage Pasta Squash:
1 tablespoon olive oil, plus more for drizzling
1.5 pounds Italian sausage (mild or hot, casing removed if using links)

1 medium butternut squash (about 2-2.5 pounds), peeled, deseeded, and cut into ½-inch cubes
1 large yellow onion, finely diced
4 cloves garlic, minced

½ teaspoon red pepper flakes (optional, adjust to your spice preference)
¼ cup dry white wine (like Pinot Grigio or Sauvignon Blanc), or chicken broth for a non-alcoholic option
1 (28-ounce) can crushed tomatoes

2 cups chicken broth (low sodium preferred)
½ cup heavy cream (optional, for extra richness)
1 teaspoon dried sage

½ teaspoon dried thyme
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

1 pound pasta (such as rigatoni, penne, orecchiette, or pappardelle)
½ cup grated Parmesan cheese, plus more for serving
¼ cup fresh parsley, chopped, for garnish

Prepping Our Autumn Sausage Pasta Squash Ingredients:

The first step, and arguably one of the most important for a smooth cooking process, is to get all our ingredients ready. This practice, known as mise en place, will make your cooking experience so much more enjoyable and efficient. So, let’s start with our beautiful butternut squash!
Peeling and Dicing the Butternut Squash: Handling a butternut squash can be a bit tricky due to its tough skin. First, carefully trim off both ends of the squash. Then, using a sturdy vegetable peeler or a sharp knife, carefully remove the skin. You might find it easier to cut the squash in half horizontally first – separating the bulbous end from the cylindrical neck. Scoop out the seeds and fibrous bits from the bulbous end. Now, cut the peeled squash into manageable planks, then into strips, and finally into ½-inch cubes. Aim for uniform size so they cook evenly. This foundational step is crucial for the texture of our Autumn Sausage Pasta Squash.

Preparing the Aromatics: Next, we’ll turn our attention to the onion and garlic. Take your large yellow onion, peel it, and dice it finely. The finer the dice, the more it will melt into our sauce, creating a wonderful base of flavor. For the garlic, peel and mince all four cloves. You want that fragrant garlic goodness to permeate the dish.
Preparing the Sausage: If you’re using Italian sausage links with casings, it’s time to remove them. Simply make a slit down the length of each sausage and squeeze the meat out. If you have bulk sausage, you can skip this step. Break the sausage meat into smaller, manageable pieces – this will make browning much easier later.
Measuring and Chopping Herbs: Measure out your dried sage and thyme. If you’re using fresh herbs, double the quantity for a more vibrant flavor. For the fresh parsley garnish, wash it thoroughly, pat it dry, and give it a good chop. Set aside all these prepped ingredients; they’re ready for their starring roles!

Cooking the Squash and Sausage:

Sautéing the Butternut Squash: Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Once the oil shimmers, add the cubed butternut squash. Spread the squash in a single layer if possible to ensure it browns nicely. Cook for about 8-10 minutes, stirring occasionally, until the squash pieces are tender-crisp and have developed a beautiful golden-brown color on some sides. This browning adds depth of flavor, enhancing the autumnal sweetness of the squash. Once cooked, remove the squash from the pot and set it aside in a bowl.
Browning the Italian Sausage: Return the pot to medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Stir frequently, ensuring the sausage browns evenly and any large clumps are broken down. Cook for about 8-10 minutes, until the sausage is fully cooked through and beautifully caramelized. This browning is essential for developing rich, savory flavors in our Autumn Sausage Pasta Squash. If there’s an excessive amount of rendered fat, you might want to carefully spoon out a tablespoon or two, leaving just enough to cook the vegetables.

Sautéing the Aromatics: Once the sausage is cooked, add the finely diced yellow onion to the pot with the sausage. Reduce the heat to medium. Cook the onion for about 5-7 minutes, stirring occasionally, until it has softened and become translucent. Next, add the minced garlic and red pepper flakes (if using). Stir constantly for about 1 minute until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. The aroma filling your kitchen right now is truly wonderful!

Building the Flavorful Sauce:

Deglazing with Wine (or Broth): Now for a crucial step to lift all those delicious browned bits from the bottom of the pot, which are packed with flavor! Pour in the ¼ cup of dry white wine (or chicken broth if you’re avoiding alcohol). Use your wooden spoon to scrape the bottom of the pot, dissolving all the caramelized bits into the liquid. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly and for the alcohol to cook off. This step is a secret weapon for a truly rich sauce.

Adding Tomatoes and Broth: Stir in the 1 (28-ounce) can of crushed tomatoes, along with the 2 cups of chicken broth. Add the dried sage and dried thyme, then season with 1 teaspoon of salt and ½ teaspoon of black pepper. Give everything a good stir to combine all the ingredients.
Simmering the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes. This simmering time allows the flavors to meld beautifully and deepen. The longer it simmers, the more complex and delicious your sauce will become. This is where the magic really starts to happen for our Autumn Sausage Pasta Squash sauce.
Incorporating the Squash and Cream: After the sauce has simmered, remove the lid. Stir in the reserved cooked butternut squash cubes. If you’re using heavy cream, now is the time to pour in the ½ cup. The cream adds a luxurious richness and balances the acidity of the tomatoes, creating a wonderfully smooth and comforting texture. Stir everything gently to combine.

Cooking the Pasta and Combining:

Cooking the Pasta: While your sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the 1 pound of pasta of your choice. Cook according to package directions until it is al dente – meaning it’s cooked through but still has a slight bite to it. It’s important not to overcook the pasta, as it will continue to cook slightly when combined with the hot sauce.
Reserving Pasta Water: Before draining the pasta, remember to scoop out about 1 cup of the starchy pasta water. This liquid gold is incredibly useful for adjusting the consistency of your sauce later, helping it cling beautifully to the pasta. Drain the remaining pasta thoroughly.

Combining Pasta and Sauce: Add the drained pasta directly into the pot with the simmering Autumn Sausage Pasta Squash sauce. Pour in about ½ cup of the reserved pasta water. This will help create a luscious, emulsified sauce that coats every piece of pasta perfectly.
Adding Cheese and Final Seasoning: Stir in the ½ cup of grated Parmesan cheese. The cheese will melt into the sauce, adding a salty, umami depth. Continue to stir gently until the pasta is well coated and the sauce has reached your desired consistency. If the sauce seems too thick, add more of the reserved pasta water, a tablespoon at a time, until it’s just right.

Finishing Touches and Serving:

Taste and Adjust: Now is the time for the final taste test! Spoon a small amount of the pasta and sauce onto a spoon and carefully taste. Adjust the seasoning as needed, adding more salt, pepper, or even a pinch more red pepper flakes if you desire more heat. Don’t be shy about tasting; it’s key to perfecting any dish.
Garnishing and Serving: Divide the warm Autumn Sausage Pasta Squash among serving bowls. Garnish generously with the freshly chopped parsley. A final sprinkle of extra grated Parmesan cheese over each serving is highly recommended. You can also add a small drizzle of high-quality extra virgin olive oil for a touch of richness.
Enjoy Immediately: This dish is best served piping hot. The blend of savory sausage, sweet butternut squash, rich tomato sauce, and perfectly cooked pasta creates a truly comforting and satisfying meal, perfect for a crisp autumn evening. Gather your loved ones and savor every bite of this homemade delight!

Conclusion:

If you’ve followed along with me on this culinary journey, you’ve hopefully already started to grasp just how special this recipe truly is. From the very first sizzle of the sausage to the tender, caramelized edges of the roasted squash, every step is designed to deliver a meal that feels both incredibly comforting and effortlessly elegant. This isn’t just another weeknight dinner; it’s an experience, a warm embrace in a bowl that truly captures the essence of autumn. What makes it a non-negotiable addition to your repertoire, you ask? It’s the impeccable balance of flavors: the savory depth of perfectly browned sausage, the sweet, earthy notes of roasted squash, and the comforting chew of perfectly al dente pasta, all brought together by a simple yet incredibly flavorful sauce. It’s a dish that tastes complex, yet is surprisingly straightforward to prepare, making it a genuine lifesaver on busy evenings when you crave something wholesome and deeply satisfying without spending hours in the kitchen. I genuinely believe this Autumn Sausage Pasta Squash is poised to become a beloved staple in your home, just as it has in mine.

This dish offers a beautiful symphony for your senses. Imagine the enticing aroma filling your kitchen as the squash roasts and the sausage browns, a preview of the deliciousness to come. Visually, it’s a vibrant masterpiece, with the golden hues of the squash, the rich tones of the sausage, and the pops of fresh herbs creating an inviting picture on your plate. But of course, the taste is where it truly shines. Each bite delivers a harmonious blend of textures and tastes that dance on your palate – the slight crispness of the sausage, the creamy softness of the squash, and the hearty bite of the pasta, all coated in that wonderfully rich and aromatic sauce. It’s the kind of meal that makes you slow down, savor each mouthful, and truly appreciate the simple joys of good food. Furthermore, it’s incredibly versatile, adaptable to different tastes and dietary preferences, which makes it an even more valuable recipe to have in your collection.

Now, let’s talk about making this already fantastic meal even more uniquely yours! While the core recipe is stellar, I always encourage a little experimentation. For serving, a simple side salad with a tangy vinaigrette would be a perfect complement, offering a refreshing counterpoint to the richness of the pasta. And please, don’t forget a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese right before serving; it truly elevates the dish to another level of savory goodness. A crusty loaf of bread, ideal for sopping up any remaining sauce, is also a highly recommended companion. But the real fun begins with variations! If you’re a fan of a little heat, consider using a spicy Italian sausage or adding a pinch of red pepper flakes to the sauce. For a milder flavor, chicken or turkey sausage works wonderfully. Vegetarians, don’t feel left out! Plant-based Italian sausages are fantastic in this recipe, or you could swap the sausage entirely for chickpeas or cannellini beans, seasoned with a blend of fennel, garlic, and paprika.

Regarding the squash, while butternut is my personal favorite for its sweetness and creamy texture, acorn squash or delicata squash would also be magnificent alternatives, each offering a slightly different flavor profile and aesthetic. Feel free to incorporate other seasonal vegetables too; a handful of fresh spinach or kale wilted into the sauce at the very end adds a boost of nutrients and a lovely pop of color. Sun-dried tomatoes or a touch of roasted red peppers could also introduce another layer of complexity to the flavor. For a creamier sauce, a splash of heavy cream or a dollop of mascarpone stirred in right before serving can transform the dish into something even more decadent. Don’t be shy about playing with your herbs either – fresh sage and thyme are always fantastic, but a sprinkle of fresh parsley or even a hint of rosemary could also be delicious. This recipe truly is a canvas for your culinary creativity.

So, please, don’t just read about it – gather your ingredients and give this incredible recipe a try! I promise you won’t be disappointed. There’s a profound joy that comes from creating something delicious with your own hands, and this dish delivers that satisfaction in spades. I’m truly excited for you to experience the warmth and flavor that this Autumn Sausage Pasta Squash brings to the table. Once you’ve made it your own, I would absolutely love to hear about your experience. Did you add a unique twist? Discover a new favorite ingredient pairing? Or perhaps you simply cherished a cozy meal with loved ones? Cooking is all about connection and sharing, and I encourage you to share your triumphs, your modifications, and even your culinary adventures with others. Happy cooking, and bon appétit!