Autumn is a time of change. The leaves turn brilliant colors, and the air becomes crisp. It is also a great time for warm and comforting food. One dish that perfectly matches the fall season is Autumn Sausage Pasta Squash. This dish combines the earthy flavors of butternut squash, smoky sausage, and fresh Brussels sprouts. It is not only delicious but also easy to make. In this article, we will explore why you will love this recipe, how to make it, and many other helpful tips.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Autumn Sausage Pasta Squash. First, it is a hearty meal that keeps you warm and satisfied. The blend of flavors is comforting and perfect for a chilly evening. The sweetness of the butternut squash pairs well with the savory sausage and the slight bitterness of Brussels sprouts.
Second, this recipe is great for busy weeknights. It takes only about 35 minutes to prepare and cook. You can have a warm and nourishing meal on the table without spending hours in the kitchen.
Finally, the dish is versatile. You can easily adjust the ingredients to fit your taste. If you like more veggies, you can add your favorites. If you want it spicier, you can add some red pepper flakes. This recipe allows you to be creative while still keeping it simple.
HOW TO MAKE Autumn Sausage Pasta Squash
Making Autumn Sausage Pasta Squash is straightforward. Here are the ingredients you will need:
Ingredients:
- 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
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
STEP-BY-STEP INSTRUCTIONS:
- Preheat the oven: Start by preheating your oven to 200°C (400°F). This step is essential for roasting the vegetables.
- Prepare the butternut squash: Take 3 cups of cubed butternut squash. Toss these pieces with 1 tablespoon of olive oil and add salt and pepper to taste. Make sure the squash is well coated. Spread the squash on a baking sheet lined with parchment paper. Roast it in the oven for about 15 to 20 minutes, or until it is tender.
- Prepare the Brussels sprouts: While the squash is roasting, trim and halve 340 g of Brussels sprouts. Toss them with 2 tablespoons of olive oil and season with salt and pepper. Spread them out on another baking sheet. Roast in the oven for about 20 to 30 minutes until they are golden and crispy.
- Cook the pasta: In a large pot, bring salted water to a boil. Add 225 g of bow tie pasta and cook according to the package directions until it is al dente. Once done, drain the pasta but reserve some of the pasta water for later.
- Cook the sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice your cooked smoked sausage into coins and add them to the skillet. Cook until the sausage is browned on both sides. Once done, remove the sausage and set it aside.
- Cook the garlic: In the same skillet, add the minced garlic. Cook it for a minute until it is fragrant. Next, add 2 tablespoons of butter and let it melt.
- Combine everything: Add the cooked pasta to the skillet with the garlic and butter. Toss to coat the pasta well. Season with salt, pepper, and ¼ teaspoon of smoked paprika for added flavor.
- Finish the dish: Add the roasted butternut squash, Brussels sprouts, and cooked sausage back into the skillet. Toss everything gently to combine. If the mixture seems dry, add some of the reserved pasta water to loosen it up. Finally, stir in fresh thyme leaves for a nice herby touch. Taste and adjust the seasoning if needed.
HOW TO SERVE Autumn Sausage Pasta Squash
Autumn Sausage Pasta Squash can be served warm right after cooking. It looks beautiful on a plate, with the bright orange of the squash, the green of the Brussels sprouts, and the golden pasta. You can serve it in deep bowls or plates. Sprinkle some extra thyme leaves or grated cheese on top for added flavor. This dish is perfect for family dinners or bringing to gatherings.
STORAGE & FREEZING: Autumn Sausage Pasta Squash
If you have leftovers, you can store Autumn Sausage Pasta Squash in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. When you are ready to eat it again, reheat it in the microwave or on the stove. Add a splash of water if it is too dry.
For longer storage, you can freeze the dish. Let it cool completely, then place it in a freezer-safe container. It will keep in the freezer for about 2 to 3 months. To enjoy, thaw in the refrigerator overnight, then reheat.
SERVING SUGGESTIONS
Here are some great ideas for serving Autumn Sausage Pasta Squash:
- With a side salad: A light salad with mixed greens and a vinaigrette pairs well with the heavy pasta dish.
- Crusty bread: Serve with some warm, crusty bread to soak up the flavors.
- Cheese: Add some grated Parmesan, feta, or your favorite cheese on top for extra flavor.
- Wine: A nice glass of white or red wine can enhance the meal’s experience.
VARIATIONS
There are many ways to make this recipe your own. Here are some variations:
- Different meats: Use chicken, turkey, or even tofu for a vegetarian option.
- More veggies: Add other vegetables like spinach, zucchini, or bell peppers for more colors and nutrients.
- Different pasta types: Swap the bow tie pasta with penne, fusilli, or even gluten-free pasta.
- Spicy: Add red pepper flakes or a dash of hot sauce if you like a spicy kick.
FAQs
- Can I use fresh sausage instead of cooked?
Yes, you can use fresh sausage. Just cook it thoroughly before adding it to the dish. - Is this recipe suitable for freezing?
Yes, you can freeze it after cooking. Just make sure it is in an airtight container. - Can I use other types of squash?
Absolutely! You can use acorn squash or kabocha squash if you prefer. - How can I make this dish vegan?
Swap the sausage for plant-based sausage and use vegan butter. You can also skip the butter altogether and add a splash of olive oil instead.
MAKE-AHEAD TIPS FOR Autumn Sausage Pasta Squash
You can prepare some elements of this dish ahead of time:
- Chop vegetables: You can chop the butternut squash and Brussels sprouts a day before and store them covered in the fridge.
- Cook sausage: If you are using fresh sausage, you can cook it ahead of time. Just reheat it before mixing.
- Cook pasta: You can cook the pasta in advance and store it in the fridge. Make sure to toss it with a little olive oil to prevent it from sticking.
This way, when it is time to cook, you can get the meal ready much faster! Enjoy making and sharing Autumn Sausage Pasta Squash with your family and friends this festive season. It is sure to become a fall favorite in your home!
Autumn Sausage Pasta Squash
Ingredients
Method
- Preheat your oven to 200°C (400°F).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15 to 20 minutes until tender.
- Trim and halve the Brussels sprouts, toss with 2 tablespoons of olive oil, and season with salt and pepper. Spread on another baking sheet and roast for about 20 to 30 minutes until golden and crispy.
- In a large pot, bring salted water to a boil. Cook the bow tie pasta according to package directions until al dente, then drain and reserve some pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides, then remove and set aside.
- In the same skillet, add the minced garlic and cook until fragrant. Add 2 tablespoons of butter and let it melt.
- Add the cooked pasta to the skillet, tossing to coat well. Season with salt, pepper, and ¼ teaspoon of smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, and cooked sausage back to the skillet. Toss everything gently to combine, adding reserved pasta water if needed, and stir in fresh thyme leaves.