Name: Delicious Autumn Beef Sausage Pasta with Roasted Butternut Squash
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 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; 2 tbsp olive oil; Salt and pepper to taste; 225 g bow tie pasta; 1 tbsp olive oil; 340 g cooked smoked beef sausage; 5 cloves garlic, minced; 2 tbsp unsalted butter; Salt and pepper to taste; ¼ tsp smoked paprika; Fresh thyme leaves

Autumn Sausage Pasta Squash is the quintessential dish that encapsulates the comforting embrace of the cooler months. As the leaves outside transform into a vibrant tapestry of reds and golds, our palates instinctively crave something warm, hearty, and deeply satisfying. I find there’s nothing quite like a meal that brings the season’s bounty directly to your plate, making every forkful a celebration of fall.

While this particular recipe may not boast centuries of lineage, it beautifully embodies the timeless tradition of cooking with seasonal ingredients—a practice cherished across cultures for generations. We’re taking the naturally sweet and earthy notes of roasted squash, pairing them with robust, savory sausage, and tossing it all with comforting pasta. It’s a modern classic that pays homage to rustic, wholesome cooking.

Why This Autumn Sausage Pasta Squash Dish Is a Beloved Fall Staple

People adore this dish for its incredible depth of flavor and inviting textures. The creamy, caramelized squash, combined with the seasoned, succulent sausage and perfectly al dente pasta, creates a harmonious symphony that delights the senses. It’s wonderfully versatile, surprisingly easy to prepare, and serves as the perfect answer to a busy weeknight dinner or a cozy weekend gathering. It’s truly a meal that feels like a warm hug on a crisp autumn evening.

Ingredients:

1 pound (450g) short pasta, such as penne, rigatoni, cavatappi, or orecchiette. I find the ridged or cupped shapes really help to capture all the delicious sauce and bits of squash and sausage.
1.5 pounds (approx. 680g) bulk Italian sausage, either sweet or hot, depending on your preference for a little kick. If you can only find links, simply remove the casings before cooking.
1 large (about 2-2.5 lbs or 900g-1.1kg) butternut squash, peeled, deseeded, and cut into 3/4-inch (2cm) cubes. You could also use acorn squash or even delicata for a slightly different flavor profile.
1 large yellow onion, finely diced. This will form the aromatic base of our incredible Autumn Sausage Pasta Squash.
4-5 cloves garlic, minced. Garlic is essential for building depth of flavor.
1/2 cup (120ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio. This helps to deglaze the pan and add a bright acidity, but chicken broth can be used if you prefer to avoid wine.
3 cups (720ml) chicken broth, low sodium. We’ll use this to create a rich and savory sauce.
1/2 cup (120ml) heavy cream. This adds a wonderful creaminess and luxurious mouthfeel to our Autumn Sausage Pasta Squash dish.
1/2 cup (about 50g) freshly grated Parmesan cheese, plus more for serving. Good quality Parmesan makes all the difference!
2 tablespoons olive oil, for cooking.
1 tablespoon fresh sage, chopped, or 1 teaspoon dried rubbed sage. Sage pairs beautifully with sausage and squash, truly enhancing the autumn vibe.
1 teaspoon dried thyme. Another classic autumn herb that complements our main ingredients perfectly.
1/2 teaspoon red pepper flakes, optional, for a touch of heat.
Salt and freshly ground black pepper, to taste. Seasoning at each stage is key to a flavorful dish.
1/4 cup fresh parsley, chopped, for garnish (optional). Adds freshness and color.
2 tablespoons unsalted butter, for finishing the sauce.

Preparing Your Autumn Sausage Pasta Squash Ingredients

Prepare the Butternut Squash: Let’s start with our beautiful butternut squash. Peeling a butternut squash can sometimes feel like a bit of a workout, but I promise it’s worth it! First, carefully trim off both ends of the squash. Then, using a sturdy vegetable peeler, remove the tough outer skin. Once peeled, stand the squash upright on your cutting board and slice it in half lengthwise. Scoop out all the seeds and fibrous bits with a spoon – a sturdy metal spoon works best here. Now, lay the squash halves flat-side down and slice them into manageable pieces, then cut these into uniform 3/4-inch (2cm) cubes. Aim for consistency in size, as this ensures even cooking. Uniformity is key for that perfect bite in your Autumn Sausage Pasta Squash. Set these aside while we prepare other elements.
Dice the Onion and Mince the Garlic: Next up are our aromatics. Take your large yellow onion, peel it, and finely dice it. The smaller the dice, the more it will melt into the sauce, providing a subtle sweetness and aromatic depth without being overtly chunky. For the garlic, give those cloves a good smash with the flat side of your knife – this makes them easier to peel. Once peeled, mince them finely. Remember, fresh garlic offers a much more vibrant flavor than pre-minced, so it’s worth the extra minute!
Chop the Herbs: If you’re using fresh sage, carefully pick the leaves from the stems and give them a good chop. Aim for a finer chop for the sage, as its flavor is quite potent. If using dried, simply measure it out. Likewise, if you plan to garnish with fresh parsley, chop that now and set it aside. Having everything prepped and ready to go before you start cooking, a concept known as “mise en place,” will make the entire cooking process smooth and enjoyable, especially when creating a multi-component dish like this Autumn Sausage Pasta Squash.

Cooking the Components

Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Adding plenty of salt to the water is crucial as it seasons the pasta from the inside out, providing a foundation of flavor that no amount of saucing later can truly replicate. Once boiling, add your chosen short pasta and cook according to package directions until it’s al dente – that’s firm to the bite. It’s important not to overcook it here, as it will continue to absorb some sauce and cook slightly more when combined. Before draining, make sure to reserve about 1 to 1.5 cups (240-360ml) of the starchy pasta cooking water. This magical liquid is invaluable for achieving the perfect sauce consistency later on. Drain the pasta and set it aside.
Brown the Italian Sausage: In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the bulk Italian sausage. Break it up with a wooden spoon or spatula as it cooks, aiming for nice, small, crumbled pieces. Continue to cook, stirring occasionally, until the sausage is deeply browned and cooked through, usually about 8-10 minutes. The browning process is not just about cooking; it develops rich, complex flavors through the Maillard reaction that are essential for our Autumn Sausage Pasta Squash. Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving behind any rendered fat in the pan. We want to retain that flavorful fat!
Sauté the Butternut Squash: With the sausage removed, reduce the heat to medium. If there’s less than a tablespoon of fat remaining in the pan, add the remaining 1 tablespoon of olive oil. Add the cubed butternut squash to the pan in a single layer if possible, and cook, stirring occasionally, for about 8-12 minutes. We’re looking for the squash to start softening and develop some beautiful golden-brown caramelized spots. This caramelization brings out the natural sweetness of the squash, adding another layer of depth to our dish. If the pan seems a bit dry or the squash is sticking, don’t be afraid to add a tiny splash of chicken broth or water to help it along. Once tender and slightly browned, remove the squash from the pan and add it to the plate with the cooked sausage.
Build the Aromatic Base: In the same skillet, still over medium heat, add the finely diced onion. Sauté the onion, stirring frequently, for about 5-7 minutes until it becomes translucent and soft. Scrape up any browned bits from the bottom of the pan as you stir – these are packed with flavor! Now, add the minced garlic, chopped fresh sage (or dried rubbed sage), dried thyme, and red pepper flakes (if using). Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and ruin the delicate balance of flavors in our Autumn Sausage Pasta Squash. This fragrant base is where much of the dish’s character will come from.

Bringing It All Together: The Autumn Sausage Pasta Squash Sauce

Deglaze with White Wine: Once the aromatics are beautifully fragrant, pour in the 1/2 cup of dry white wine. Increase the heat slightly to medium-high and use your wooden spoon to scrape up all those wonderful browned bits stuck to the bottom of the pan. This process, known as deglazing, adds immense depth of flavor to your sauce. Allow the wine to simmer and reduce by about half, which should take just 2-3 minutes. This step burns off the alcohol, leaving behind only the delicious, concentrated wine flavor. If you’re skipping the wine, you can use an equal amount of chicken broth here instead.
Simmer the Sauce: Pour in the 3 cups of chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce. This gentle simmer is crucial for developing a rich, cohesive sauce that will beautifully coat every piece of your Autumn Sausage Pasta Squash. Taste the broth and adjust seasoning with salt and pepper as needed. Remember, you can always add more salt, but you can’t take it away!
Add Cream and Cheese: Reduce the heat to low. Stir in the 1/2 cup of heavy cream. Allow the sauce to warm through for a minute or two, but don’t bring it to a rolling boil after adding the cream, as it can sometimes curdle. Then, gradually stir in the 1/2 cup of freshly grated Parmesan cheese. Stir until the cheese is completely melted and the sauce looks smooth and creamy. The Parmesan not only adds a lovely savory, umami note but also helps to thicken the sauce beautifully. This creamy base is what makes this Autumn Sausage Pasta Squash so incredibly comforting.
Combine and Toss: Now for the grand finale of combining! Return the cooked sausage and the tender, caramelized butternut squash to the skillet with the sauce. Add the drained pasta. Using tongs, gently toss everything together, ensuring the pasta, sausage, and squash are thoroughly coated in the luxurious creamy sauce. This step is where the magic truly happens, as all the individual components come together to form one harmonious dish.
Adjust Consistency with Pasta Water: If the sauce seems a bit too thick or clings too tightly to the pasta, add some of the reserved starchy pasta cooking water, a splash at a time, stirring well after each addition, until you reach your desired consistency. That starchy water is your secret weapon; it helps to emulsify the sauce and makes it cling better to the pasta. This is a common chef’s trick to achieve that perfect restaurant-quality texture for your Autumn Sausage Pasta Squash.

Finishing and Serving Your Hearty Autumn Dish

Final Flavor Enhancements: Remove the skillet from the heat. Stir in the 2 tablespoons of unsalted butter. The butter adds a final touch of richness and a beautiful glossy sheen to the sauce. Taste the Autumn Sausage Pasta Squash once more and adjust any seasonings as needed. This is your last chance to add a pinch more salt, a grind of black pepper, or even a tiny bit more red pepper flakes if you like things spicier. A fresh sprinkle of finely chopped parsley at this stage also brightens up the flavors and adds a lovely pop of color.
Serve Immediately: Transfer generous portions of this glorious Autumn Sausage Pasta Squash to individual bowls. This dish is truly best enjoyed fresh and warm, when the pasta is perfectly al dente, the squash is tender, and the sauce is lusciously creamy.
Garnish and Enjoy: For an extra special touch, you can garnish each serving with an additional sprinkle of freshly grated Parmesan cheese and a few more fresh parsley leaves. A small sprig of fresh sage would also be a beautiful and aromatic touch. This hearty, flavorful pasta dish is an absolute celebration of fall flavors and is sure to become a cherished recipe in your autumn cooking repertoire. Enjoy the warmth and comfort it brings! It’s perfect for a cozy weeknight meal or for entertaining friends on a chilly evening.

Conclusion:

If there’s one dish I truly believe everyone needs in their culinary repertoire as the leaves begin to turn and the air grows crisp, it’s this magnificent creation. We’ve journeyed through the steps, and now, it’s time to reflect on why this particular recipe is not just a meal, but an experience – a warm, inviting hug in a bowl that effortlessly combines rustic charm with gourmet appeal. This isn’t just another dinner idea; it’s a celebration of seasonal bounty, a harmonious blend of textures and tastes that dance on your palate. The inherent sweetness of the roasted squash, caramelized to perfection, provides a wonderful counterpoint to the savory, spiced notes of the sausage. Then, you have the comforting chewiness of the pasta, perfectly coated in a rich, nuanced sauce that ties everything together with an almost magical synergy. It’s hearty without being heavy, flavorful without being overwhelming, and sophisticated enough to impress, yet simple enough for a weeknight meal. I genuinely feel this recipe stands out as a true autumn essential, offering unparalleled comfort and an explosion of delightful flavors that truly capture the essence of the season.

But the beauty of a great recipe lies not just in its perfection, but in its adaptability. This dish, while stellar as written, is incredibly forgiving and open to your creative whims. For a quick serving suggestion that elevates the experience, I highly recommend pairing this Autumn Sausage Pasta Squash with a simple, crisp green salad tossed in a bright vinaigrette – think lemon and olive oil – to cut through the richness. A slice of crusty artisan bread, perhaps a warm baguette or a rustic sourdough, is also an absolute must for soaking up every last bit of that luscious sauce. If you’re looking to play with variations, consider swapping out the butternut squash for delicata or acorn squash; their slightly different flavor profiles will add a new dimension. For those who enjoy a bit of heat, a pinch of red pepper flakes stirred in with the sauce or using a spicy Italian sausage can provide a delightful kick. Looking to make it vegetarian? Swap the sausage for a plant-based alternative or simply boost the vegetables with some sautéed mushrooms, bell peppers, or even a handful of wilted spinach or kale. You could also introduce different cheeses – a sprinkle of crumbled goat cheese after serving offers a tangy contrast, or a grating of smoked gouda could add an unexpected depth. For an extra layer of richness, a swirl of cream or a splash of white wine at the end can transform the sauce into something even more decadent. Don’t be afraid to experiment with fresh herbs like sage or thyme, which pair beautifully with both squash and sausage. This dish is truly a blank canvas for your culinary imagination.

Now, it’s your turn. I’ve poured my heart into sharing this recipe, and I’m genuinely excited for you to experience the warmth and deliciousness it brings. There’s something profoundly satisfying about creating something wonderful in your own kitchen, and I promise you, this is one of those recipes that delivers on that promise. So, gather your ingredients, put on some good music, and let the inviting aromas fill your home. Don’t hesitate to make it your own, adding those personal touches that truly make a dish sing for you and your loved ones. Once you’ve had the chance to whip up this glorious meal, I would absolutely love to hear about it. Please come back and share your thoughts, your successes, any fun variations you tried, or even a photo of your masterpiece! Your experiences and feedback not only brighten my day but also inspire other home cooks in our community. Happy cooking, and I can’t wait to see what deliciousness you create!