Autumn Sausage Pasta with Squash – Easy & Delicious Fall Dinner

Delicious Autumn Sausage Pasta with Squash

Hey there, friend! If you’re like me and love cozy fall flavors, you’re going to absolutely enjoy this Autumn Sausage Pasta with Squash. It’s super easy to whip up and brings that lovely warm taste of autumn right to your dinner table. Plus, it’s a great way to use up some seasonal ingredients like butternut squash and Brussels sprouts!

Nutritional Benefits

This dish is not just tasty; it’s packed with nutrition too! Butternut squash is a fantastic source of vitamins A and C, which are great for keeping our immune systems strong during the chilly months. Brussels sprouts give you a healthy dose of fiber to keep your digestive system happy. Plus, the Italian sausage adds a protein punch, making this meal satisfying without being overly heavy.

Adaptable Variations

One of the best things about this recipe is how easy it is to make it your own!

• Gluten-Free Option: You can swap out the pasta for gluten-free types like chickpea pasta or zucchini noodles (zoodles) if you’re avoiding gluten.
• Vegetarian Version: Replace the sausage with plant-based sausage or mushrooms. They’ll add great flavor and a hearty texture.
• Extra Veggies: Feel free to toss in other veggies you might have on hand like spinach, kale, or even peppers for an added nutritional boost!
• Herb Swap: If you don’t have thyme, rosemary or sage can add a nice autumnal flavor to the dish.

Let’s Cook Some Autumn Sausage Pasta!

Ingredients

• 1 pound pasta (e.g., farfalle or rotini)
• 1 pound Italian sausage (mild or spicy)
• 1 small butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or fresh thyme, if available)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions

1. Preheat the Oven: First things first, let’s get that oven warmed up to 400°F (200°C).
2. Prepare the Veggies: In a large bowl, toss your diced butternut squash and halved Brussels sprouts with olive oil, minced garlic, thyme, salt, pepper, and those optional red pepper flakes if you like a little kick!
3. Roast the Veggies: Spread the veggie mixture on a baking sheet in a nice even layer and roast in the oven for about 20-25 minutes until tender and lightly caramelized (give them a stir halfway through for even roasting).
4. Cook the Pasta: While the veggies roast, cook your pasta according to the package instructions in a large pot of salted boiling water until it’s al dente. Don’t forget to reserve about 1 cup of that pasta cooking water before you drain it!
5. Cook the Sausage: In a large skillet over medium heat, brown the Italian sausage, breaking it up with a spatula until fully cooked and golden, which should be about 6-8 minutes. If there’s excess fat, feel free to drain it off.
6. Combine It All: When the sausage is perfectly cooked, add your roasted veggies to the skillet. Then, add in the cooked pasta, tossing everything together to combine evenly.
7. Add Cheese and Water: Stir in that luscious grated Parmesan cheese. If it looks a little dry, just add in some of that reserved pasta water until you get the creamy consistency you want!
8. Serve and Garnish: Give it a taste and adjust with more salt and pepper as needed. Serve warm, garnished with fresh parsley or thyme and a sprinkle of extra Parmesan if you like. Enjoy every bite!

Practical Tips

• If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Just reheating gently on the stovetop with a splash of water will bring them back to life!
• You can prepare the veggies and sausage ahead of time, storing them separately in the fridge and combining it with pasta just before serving.
• For added richness, consider topping with a drizzle of olive oil or even a splash of balsamic vinegar just before serving—yum!

Equipment Needed

Here are some handy tools you’ll need to make this delicious dish:

• A large baking sheet for roasting the veggies
• A big pot for cooking the pasta
• A large skillet for cooking the sausage and combining everything
• A stirring spoon or spatula
• A cutting board and knife for chopping

Frequently Asked Questions

1. Can I use a different type of sausage? Absolutely! Feel free to use turkey sausage or chicken sausage for a leaner option.
2. What can I use instead of butternut squash? Acorn squash or sweet potatoes work beautifully as alternatives!
3. How do I know when the veggies are done roasting? They should be tender and slightly caramelized with a fork easily piercing through them.
4. Can I make this ahead of time? Yes! You can prep everything beforehand and just heat it up when you’re ready to eat.
5. Is this dish freeze-friendly? Yes! Just portion it into freezer-safe containers. When you’re ready to enjoy again, thaw it overnight in the fridge and reheat on the stovetop.

Final Thoughts

So, there you have it—an easy and delicious fall dinner that brings the spirit of autumn to your kitchen. I hope you give this Autumn Sausage Pasta with Squash a try! I’d love to hear how it turned out for you or if you added your special twist to it. Don’t forget to follow me on Pinterest for more yummy recipes and ideas to warm your heart and home!