It's Tuesday, October 21st, and the first real "norther" has finally blown through Austin! The humidity is gone, the mornings are crisp, and my kitchen is officially in full-on fall mode. This is the exact kind of dinner I crave this time of year: it's hearty, cozy, and packed with the best autumn flavours. This Autumn Sausage Pasta Squash is my go-to- and when I really want to round out the table, I'll pair it with a pan of Roasted Carrots and Green Beans for an easy, elegant side.
It combines sweet, roasted butternut squash, caramelized Brussels sprouts, and smoky Andouille sausage, all tossed together in a buttery, garlic-thyme sauce with bow tie pasta. It's a rustic, satisfying skillet pasta that uses all the best fall produce. I like to serve it with a fresh bite like this Autumn Apple Feta Salad and finish the night with Pumpkin Pie Cookies - the perfect fall dessert that's just the right size after a hearty meal.
(*While the veggies roast, the rest comes together in just 25 minutes of active cooking time!)
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Tested in my Austin kitchen: The key to this being a fast weeknight meal is efficiency! I get the veggies in the oven first, then while they roast, I boil the pasta and sauté the sausage. Everything finishes at roughly the same time. I also found that Cajun-style Andouille sausage gives the best smoky kick to balance the sweet butternut squash.
A Perfect One-Pan Fall Dinner
This recipe is the definition of autumn in a skillet. It's the perfect bridge between a hearty pasta dish and a healthy roasted vegetable bowl. By roasting the butternut squash and Brussels sprouts separately, they get those beautiful, caramelized, crispy edges that you just can't achieve by simmering them in a sauce. Tossing everything together at the end in the same skillet used to brown the sausage creates a simple, glossy pan sauce from the butter, garlic, smoked paprika, and fresh thyme. It's pure comfort.
Why You'll Love This Recipe
- Amazing Flavour Balance: Hits every note-sweet roasted squash, smoky sausage, savory garlic-butter sauce, and earthy herbs.
- Incredible Textures: You get the crunch of the roasted Brussels sprouts, the tender bite of the squash, and the chewy farfalle pasta.
- Fast Weeknight Meal: A true "25-minute active time" meal. While the veggies roast, you complete all the other steps.
- One-Pan Cleanup (Mostly!): Aside from the pasta pot and baking sheets, the main dish comes together in a single skillet.
Ingredients
Here's what you'll need for this cozy fall skillet. For the full list with precise measurements, see the recipe card at the end of the post!
For the Roasted Vegetables
- Butternut Squash: 3 cups of peeled, seeded, and cubed (about 1-inch) butternut squash.
- Brussels Sprouts: Trimmed and halved.
- Olive Oil: A good quality extra-virgin olive oil.
- Seasoning: Kosher salt and freshly ground black pepper.
For the Pasta & Assembly
- Pasta: Bow tie pasta (farfalle) is perfect here, but any short-cut pasta (like penne or rotini) works.
- Sausage: Cooked smoked sausage. I highly recommend a spicy Cajun Andouille, but regular smoked sausage or Kielbasa is also great.
- Aromatics: 5 garlic cloves, minced, and fresh thyme leaves.
- Fats: Olive oil for sautéing and unsalted butter for the sauce.
- Spices: Smoked paprika (don't use sweet paprika, the smoke is key!), salt, and pepper.
How to Make Autumn Sausage Pasta Squash
This recipe is all about timing and efficiency. Start by getting the vegetables in the oven, as they take the longest.
Step 1: Roast the Butternut Squash & Brussels Sprouts
First, I preheat my oven to 400°F (200°C). I toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it in a single, even layer on a parchment-lined baking sheet. I do the same on a separate baking sheet with the Brussels sprouts (tossed in 2 tablespoons of oil, salt, and pepper).
A key tip: Do not overcrowd your pans! The vegetables need space to roast, not steam. Using two separate sheets ensures they get that beautiful, crispy, golden-brown caramelization.
I roast the butternut squash for 15-20 minutes, and the Brussels sprouts for 20-30 minutes, until both are tender and browned on the edges.
Step 2: Cook the Pasta
While the vegetables are roasting, I bring a large pot of heavily salted water to a boil. I add the bow tie pasta and cook according to the package directions until al dente (which, as experts at Bon Appétit often note, means "to the tooth"-tender, but still with a firm bite). Before draining, I reserve about ½ cup of the starchy pasta water. I drain the pasta well.
Step 3: Sauté Sausage and Build the Pan Sauce
In a large skillet (a 12-inch cast-iron is perfect) over medium heat, I heat 1 tablespoon of olive oil. I add the sliced sausage and cook, stirring occasionally, until it's nicely browned on both sides. I use a slotted spoon to remove the sausage, setting it aside on a plate.
In the same skillet, I add the minced garlic and cook for about 30 seconds until fragrant-don't let it burn! I add the 2 tablespoons of butter and let it melt.
Step 4: Toss to Combine
I add the cooked, drained pasta to the skillet with the garlic butter. I toss to coat, then season with salt, pepper, and the smoked paprika, letting the pasta toast in the butter for about a minute.
Finally, I add the roasted butternut squash, roasted Brussels sprouts, the cooked sausage, and a generous sprinkle of fresh thyme leaves to the skillet. I gently mix everything to combine. If the pasta seems a little dry, I add a splash or two of the reserved pasta water to help the sauce coat everything beautifully. I adjust the seasoning as needed and serve hot.
Common Mistakes to Avoid
- Overcrowding the Veggies: This is the #1 mistake. If you pile the squash and sprouts onto one pan, they will steam instead of roast, resulting in a gray, soggy texture. Use two pans!
- Overcooking the Pasta: Since the pasta will be tossed in a hot skillet, cook it just to al dente. If it's overcooked, it will become mushy when you mix everything together.
- Forgetting to Salt the Pasta Water: This is your only chance to season the pasta itself. The water should "taste like the sea" to ensure a flavourful final dish.
Tips and Tricks for Success
- Small Squash Cubes: Cut your butternut squash into uniform ½-inch to 1-inch cubes. This ensures they cook quickly and become tender at the same time the Brussels sprouts are crisping up.
- Save That Pasta Water: The starchy pasta water is liquid gold. It helps the simple butter-and-spice sauce cling to the pasta and vegetables, making the dish cohesive.
- Sausage Choice: The type of sausage you use will have a big impact. A spicy Andouille or Cajun sausage is my top pick because its heat cuts through the sweetness of the squash and the richness of the butter.
- Fresh Thyme: While dried thyme works in a pinch, fresh thyme leaves (just pulled off the stem) add a bright, herbaceous, peppery flavour that really elevates the dish.
Variations
This skillet pasta is a fantastic base for customization!
- Add Greens: After tossing everything together, turn off the heat and fold in 2-3 large handfuls of fresh baby spinach or chopped kale until it just wilts.
- Add Cheese: A sprinkle of crumbled feta or grated Parmesan cheese over the top just before serving adds a wonderful salty, tangy bite.
- Add Nuts: For extra crunch, top the finished dish with toasted, chopped pecans or walnuts.
- Make it Vegetarian: Simply use a plant-based smoked sausage (like Field Roast) and swap the butter for olive oil.
How to Serve
This Autumn Sausage Pasta Squash is a true one-pan meal, perfect for a cozy fall night.
- I love serving it straight from the skillet (if it's a nice cast-iron) or in big, shallow bowls.
- It needs nothing else, but a piece of crusty bread is always welcome for mopping up any leftover garlic-thyme butter.
- Garnish with extra fresh thyme leaves and a sprinkle of Parmesan.
Make Ahead and Storage
This recipe is great for meal prep!
- Make Ahead: You can roast the vegetables and cook the sausage 1-2 days in advance. Store them in an airtight container in the fridge. When ready to eat, just boil the pasta and toss everything together in the skillet as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in a skillet over medium-low heat with a small splash of chicken broth or water to rehydrate the sauce. You can also microwave it, but the pasta and veggies will be softer.
Recipe Notes / What I Learned
The final toss in the skillet (Step 4) is the most important part. Don't just dump everything into a cold serving bowl. Tossing the roasted veggies, pasta, and sausage in the hot garlic butter allows the pasta to absorb that smoky paprika flavour and brings all the separate components together into one cohesive, delicious dish.
Nutrition Snapshot
Estimated Nutrition Per Serving (¼ of recipe): ~580 calories · 25g protein · 65g carbs · 26g fat (This is an approximation and can vary based on the specific sausage and ingredients used.)
Autumn Sausage Pasta Squash
Equipment
- Baking sheets 2
- Parchment paper
- Large pot
- Large skillet
Ingredients
Group: Roasted Vegetables
- 3 cups butternut squash peeled, seeded, cubed
- 1 tablespoon olive oil
- salt and pepper to taste
- 340 g Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- salt and pepper to taste
Group: Pasta and Sausage
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (sliced into coins)
- 5 cloves garlic minced
- 2 tablespoons butter
- salt and pepper to taste
- ¼ teaspoon smoked paprika
- fresh thyme leaves for garnish
Instructions
- Preheat oven to 200C (400F). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- Trim and halve Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast at 200C (400F) for 20-30 minutes.
- Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides. Remove sausage and set aside.
- In the same skillet, cook minced garlic until fragrant. Add butter and melt. Add cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed. If too dry, add a splash of reserved pasta water.
Nutrition
FAQs
Can I make this gluten-free?
Yes, easily! Just use your favourite brand of gluten-free bow tie pasta (or other short-cut GF pasta). All other ingredients are naturally gluten-free.
Can I use fresh, raw sausage instead of pre-cooked?
Yes. If using raw sausage (like Italian sausage, casings removed), cook it fully in Step 3, breaking it apart, before adding the garlic. Make sure to drain off any excess fat before proceeding.
Can I use a different kind of squash?
Absolutely! Honeynut squash or Acorn squash (peeled and cubed) would be a fantastic substitute for the butternut.
