Name: Hearty Autumn Beef Sausage Pasta with Roasted Squash
Prep time: 25 min
Cook time: 70 min
Total time: 1 h 35 min
Yield: 4-6 servings
Ingredients: 3 cups butternut squash, peeled, seeded, cubed; 1 tbsp olive oil (for squash); 1/2 tsp dried sage; 1/4 tsp dried rosemary, crushed; Salt and pepper to taste (for squash); 225 g bow tie pasta; 1 tbsp olive oil (for sauce); 340 g cooked smoked beef sausage, crumbled; 5 cloves garlic, minced; 2 tbsp butter; 1/4 tsp smoked paprika; 1 large yellow onion, diced; 1/2 cup chicken broth (for deglazing); 1 (14.5 oz) can diced tomatoes, undrained; 4 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 tsp dried Italian seasoning; 1/4 tsp red pepper flakes; 1 cup fresh spinach or kale, chopped; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 2 tbsp fresh parsley, chopped; 1 tbsp fresh sage, chopped (optional, for garnish); Fresh thyme leaves, for garnish; Lemon zest from 1/2 lemon (optional); Extra virgin olive oil, for drizzling

Autumn Sausage Pasta Squash is more than just a recipe; it’s a comforting culinary embrace that perfectly encapsulates the rich, vibrant flavors of the season. As the days shorten and the air outside grows crisp, I find myself craving dishes that offer both warmth and hearty satisfaction, and this recipe consistently delivers. It masterfully blends the savory depth of seasoned sausage with the natural sweetness and creamy texture of roasted autumn squash, all beautifully tossed with al dente pasta.

While this specific combination might be a modern favorite, the tradition of bringing together robust meats, garden-fresh vegetables, and comforting grains to celebrate the harvest is a timeless culinary practice found across cultures. This dish taps into that primal desire for nourishment and joy during the cooler months, transforming simple ingredients into something truly special.

The magic of Autumn Sausage Pasta Squash lies in its ability to deliver complex, layered flavors with surprising simplicity. People absolutely adore this dish because it’s a harmonious blend of textures and tastes—the chewiness of the pasta, the satisfying bite of the sausage, and the tender, slightly sweet squash create an incredibly balanced and fulfilling meal. It’s perfect for a cozy weeknight dinner yet elegant enough to impress guests, making it a versatile and beloved addition to any autumn menu.

Oh, I am so excited to share this incredible recipe with you today! This "Autumn Sausage Pasta Squash" dish is truly a hug in a bowl, perfect for those crisp fall evenings when you crave something hearty, savory, and utterly comforting. The blend of sweet, caramelized butternut squash, robust Italian sausage, and a creamy, herb-infused sauce tossed with your favorite pasta is just divine. It’s a symphony of seasonal flavors that will warm you from the inside out and make your kitchen smell absolutely heavenly. Let’s gather our ingredients and get ready to create some culinary magic that will quickly become a fall favorite in your home!

Ingredients:

For the Roasted Butternut Squash:
- 1 medium butternut squash (approximately 2-2.5 pounds), peeled, seeded, and cut into uniform 3/4-inch cubes. When selecting your squash, look for one that feels heavy for its size and has a deep, uniform tan color without any green spots, which indicates immaturity. You want nice, bite-sized pieces that will caramelize beautifully and provide a burst of natural sweetness.
- 2 tablespoons olive oil, plus a little extra for drizzling. This high-quality oil helps the squash achieve that coveted golden-brown crust and prevents it from sticking to the baking sheet.
- 1/2 teaspoon sea salt, or to taste. Fine sea salt dissolves evenly and enhances the natural flavors of the squash.
- 1/4 teaspoon freshly ground black pepper, or to taste. Freshly ground pepper offers a more vibrant and aromatic flavor profile.
- 1/2 teaspoon dried sage, or if you have access to fresh, 1.5 teaspoons of finely chopped fresh sage. Sage and squash are an iconic flavor pairing, their earthy notes complementing each other perfectly.
- 1/4 teaspoon dried rosemary, crushed, or 3/4 teaspoon of finely chopped fresh rosemary. The piney, aromatic quality of rosemary adds another layer of autumnal warmth. Crushing dried rosemary between your fingers before adding it helps release its essential oils and maximizes flavor.
For the Sausage & Pasta:
- 1 pound mild or hot Italian sausage, with the casings removed. I typically opt for mild Italian sausage to ensure it’s family-friendly, but if you adore a bit of heat and spice, go for the hot variety! The savory, fennel-spiced sausage is a cornerstone of this "Autumn Sausage Pasta Squash" dish.
- 1 tablespoon olive oil, specifically for sautéing the aromatics. This ensures a clean, fresh base for your sauce.
- 1 large yellow onion, finely diced. The humble onion forms the aromatic backbone of our sauce, mellowing and sweetening as it cooks to provide a rich foundation.
- 4 cloves garlic, minced. Garlic is absolutely essential for depth of flavor and that irresistible savory aroma that fills your kitchen.
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc), optional but highly recommended. This is used for deglazing and adds a wonderful layer of acidity and complexity to the sauce. If you prefer not to use alcohol, an additional 1/2 cup of chicken broth works perfectly as a substitute.
- 1 (14.5 ounce) can diced tomatoes, undrained. The slight acidity of the tomatoes brightens the whole dish and adds a lovely textural element to the sauce.
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option, especially if you’re omitting the sausage), plus extra if needed to adjust sauce consistency. Using low-sodium broth allows you to control the salt level of your dish.
- 1/2 cup heavy cream (or half-and-half for a slightly lighter touch, or even a splash of whole milk if you prefer a very light sauce). This adds a luxurious creaminess that brings all the rich flavors together beautifully.
- 1 teaspoon dried Italian seasoning, or a harmonious mix of dried oregano, basil, and thyme. This blend provides classic Italian herbal notes.
- 1/4 teaspoon red pepper flakes, adjust this amount to your personal spice preference. A little warmth is always a welcome addition, enhancing the savory qualities of the sausage.
- 1 pound short pasta, such as rigatoni, penne, orecchiette, or cavatappi. Choose a pasta shape with plenty of nooks, ridges, or "ears" to catch and hold onto that delicious, creamy sauce and chunks of squash and sausage.
- 1 cup fresh spinach or kale, roughly chopped. For a vibrant touch of green, added nutrition, and a gentle earthy bitterness that balances the richness of the dish.
For the Finishing Touches & Garnish:
- 1/2 cup freshly grated Parmesan cheese, plus additional for serving. Please, please use good quality, freshly grated Parmesan! Its salty, nutty, umami-rich flavor truly elevates the entire dish and melts beautifully into the sauce.
- 2 tablespoons fresh parsley, finely chopped, for a bright, herbaceous garnish.
- 1 tablespoon fresh sage, finely chopped, for garnish (optional, but highly recommended for an extra pop of autumnal flavor and visual appeal).
- Lemon zest from half a lemon (optional), for a surprising but delightful burst of freshness and acidity that cuts through the richness right at the end.
- Extra virgin olive oil, for a final luscious drizzle just before serving.
- Salt and freshly ground black pepper, to taste, for any final seasoning adjustments needed before serving.

The Autumn Sausage Pasta Squash Journey Begins!

Alright, with all our wonderful ingredients laid out and ready, let’s get cooking! This recipe, while appearing detailed, is really quite straightforward and incredibly rewarding. We’ll tackle it in a few logical phases to make sure everything comes together perfectly and efficiently. I promise, the aromas that will soon fill your kitchen alone will be worth every single step!

Phase 1: Roasting Our Star – The Butternut Squash

Preheat and Prep for Roasting: Our first step to that glorious "Autumn Sausage Pasta Squash" is to get our squash roasting. Begin by preheating your oven to a robust 400°F (200°C). While your oven is coming up to temperature, grab a large, sturdy baking sheet. I absolutely love lining mine with parchment paper for incredibly easy cleanup later – it’s a little trick that saves so much scrubbing! If you don’t have parchment paper, a light spray of cooking oil will also do the trick.
Squash Transformation & Uniformity: Now for our beautiful butternut squash. If you haven’t already, carefully peel the squash. A good swivel peeler makes this task much safer and quicker. Next, slice it in half lengthwise and use a sturdy spoon to scoop out all those seeds and stringy bits from the center. Then, proceed to cut the squash into lovely, uniform 3/4-inch cubes. Achieving roughly the same size for each cube is paramount here; it ensures that every single piece cooks evenly and develops that desirable sweet caramelization without some pieces being raw while others are burnt.
Season and Spread: Transfer all the cubed squash to your prepared baking sheet. Drizzle generously with 2 tablespoons of olive oil. Sprinkle evenly with 1/2 teaspoon of sea salt, 1/4 teaspoon of freshly ground black pepper, 1/2 teaspoon of dried sage, and 1/4 teaspoon of crushed dried rosemary. Using your clean hands (or a sturdy spatula), toss everything together until every single piece of squash is beautifully and thoroughly coated in the oil and seasoning mixture. Now, here’s an important tip: spread the squash out into a single, uncrowded layer on the baking sheet. Avoid overcrowding the pan at all costs! If the squash is piled up, it will steam rather than roast, and we’ll miss out on that amazing caramelization. If necessary, don’t hesitate to use two baking sheets to give the squash plenty of room.
The Magic of Roasting: Gently slide the baking sheet (or sheets) into your preheated oven. Roast for approximately 25-35 minutes. You’re looking for the squash to become wonderfully tender when pierced with a fork, beautifully golden brown, and delightfully caramelized at the edges. Around the halfway point (after about 15-20 minutes), give the squash a good stir and flip to ensure even cooking and browning on all sides. That caramelization is truly where all the sweet, nutty, complex flavor develops, adding an incredible depth and texture to our "Autumn Sausage Pasta Squash." Once it’s reached peak deliciousness, remove it from the oven and set it aside. Be warned: it’s incredibly tempting to snack on these warm, sweet nuggets straight off the tray – I know it is for me!

Phase 2: Building the Flavor Foundation – Sausage and Aromatics

Brown the Sausage to Perfection: While your squash is happily roasting away, let’s get to work on our savory sausage. Bring a large, heavy-bottomed pot or a spacious Dutch oven to medium-high heat on your stovetop. Add the pound of Italian sausage, ensuring the casings are removed. Using a sturdy wooden spoon or a potato masher, break up the sausage into small, bite-sized crumbles as it cooks. Stir frequently, making sure every piece gets beautifully browned all over and is thoroughly cooked through. This process usually takes about 8-10 minutes. Once the sausage is cooked to a gorgeous golden-brown, use a slotted spoon to transfer it to a clean plate, leaving any rendered fat in the pot. This flavorful fat is absolutely precious – do NOT discard it! It will infuse our sauce with incredible richness.
Sauté the Aromatics with Care: Now, let’s attend to that flavorful fat in the pot. If there seems to be an excessive amount (more than a couple of tablespoons), you can carefully spoon out some of it into a heatproof bowl, but a little bit is fantastic for sautéing. Reduce the heat to medium. If needed, add just 1 tablespoon of fresh olive oil to the pot. Toss in your finely diced yellow onion. Sauté the onion, stirring occasionally, for about 5-7 minutes until it softens, becomes beautifully translucent, and releases its sweet fragrance. You’ll start to notice that wonderful, mellow sweetness developing in the kitchen.
Introduce the Garlic: Once the onions are soft and fragrant, add your minced garlic to the pot. Cook for just 1 minute more, stirring constantly. This short cooking time is crucial – we want to infuse the oil with garlic’s pungent aroma, but we must be careful not to let the garlic burn. Burnt garlic can quickly turn bitter and ruin the flavor of your sauce! The kitchen is really starting to smell amazing now, isn’t it?
Deglaze with Wine (or Broth) for Depth: This is a key step where we unlock even more layers of flavor! Pour in the 1/2 cup of dry white wine (or if you’re skipping the wine, an extra 1/2 cup of chicken broth works beautifully here). Immediately use your wooden spoon to vigorously scrape up all those delicious browned bits, or "fond," from the bottom of the pot. This technique is called deglazing, and it adds an incredible, concentrated layer of richness and complexity to our sauce. Let the wine simmer and reduce for about 2-3 minutes, or until most of it has evaporated, leaving behind its beautiful essence.
Simmer the Sauce Base: Stir in the entire can of diced tomatoes (undrained), along with 4 cups of low-sodium chicken broth, 1 teaspoon of dried Italian seasoning, and 1/4 teaspoon of red pepper flakes (adjust to your heat preference). Give everything a good, thorough stir to combine all these wonderful ingredients, bringing the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and allow it to simmer gently for at least 10-15 minutes. This crucial simmering time allows all the diverse flavors to meld, deepen, and truly develop into a cohesive, aromatic sauce. The longer it simmers, the more complex and rich your sauce will become.

Phase 3: The Pasta and Final Assembly

Cook the Pasta to Al Dente Perfection: While your incredible sauce is simmering happily on the stove, bring a separate large pot of heavily salted water to a rolling boil. It should taste like the sea – this is your chance to season the pasta from the inside out! Add your pound of short pasta (rigatoni, penne, orecchiette, or cavatappi). Cook the pasta according to the package directions until it reaches that perfect al dente stage – meaning it’s slightly firm to the bite, with just a little resistance. We absolutely do not want mushy pasta here! Remember, it will finish cooking and absorb more flavor once it’s introduced to the sauce. Before draining your pasta, make sure to reserve about 1 cup of that starchy pasta water. This liquid is a culinary secret weapon for binding sauces, achieving a silky texture, and helping all the ingredients cling together beautifully.
Combine and "Creamify" the Sauce: Once your sauce has simmered sufficiently and deepened in flavor, remove the lid from the pot. Stir in the 1/2 cup of heavy cream, incorporating it completely until the sauce transforms into a luscious, rich base. Now, return the cooked, browned Italian sausage to the pot. Stir everything thoroughly to combine. At this point, take a moment to taste the sauce and adjust seasonings as needed – perhaps a little more salt, a grind of black pepper, or a pinch more red pepper flakes if you’re craving a spicier kick.
Bring It All Together – The Grand Assembly: Drain your al dente pasta (remembering that reserved pasta water!). Add the cooked pasta directly into the pot with the rich sauce and savory sausage. Now, gently fold in the glorious roasted butternut squash cubes. Using a large spoon or tongs, gently toss everything together until the pasta, squash, and sausage are all beautifully and evenly coated in that rich, creamy, herb-infused sauce. Be gentle so you don’t break up the tender squash too much.
Add the Greens and Cheese: Stir in the chopped fresh spinach or kale. Continue to gently toss the mixture until the greens wilt down into the pasta – this usually takes just a couple of minutes, as the heat from the dish will quickly soften them. Then, generously sprinkle in 1/2 cup of freshly grated Parmesan cheese. Stir gently until the cheese is completely melted and fully incorporated into the sauce, making it even more luxurious, creamy, and undeniably delicious.
Adjust Consistency (The Pasta Water Trick!): If, at this point, the sauce seems a little too thick or sticky, this is where your reserved pasta water comes to the rescue! Add a splash or two of that starchy water, a tablespoon at a time, until you reach your desired consistency. The starch in the water not only helps to loosen the sauce but also acts as an emulsifier, helping the sauce to beautifully cling to the pasta and giving it a wonderfully glossy finish.
Final Flourish and Serve Immediately: Perform one last taste test and make any final seasoning adjustments to ensure perfection. Sprinkle in the vibrant chopped fresh parsley and the aromatic fresh sage (if you’re using it for garnish). For an extra, unexpected burst of brightness and to cut through the richness of the dish, I highly recommend grating a little lemon zest directly over the pasta at this stage – it’s absolutely transformative! Serve your incredible "Autumn Sausage Pasta Squash" immediately in warm bowls. A final drizzle of high-quality extra virgin olive oil and a generous sprinkle of additional freshly grated Parmesan cheese on top makes it absolutely irresistible and picture-perfect.

Serving Suggestions & Enjoyment of Your Autumn Sausage Pasta Squash

This "Autumn Sausage Pasta Squash" dish is truly a complete meal in itself, incredibly satisfying and bursting with wonderful textures and deep, comforting flavors. It’s hearty enough to stand on its own! I love serving it alongside a simple, crisp side salad dressed with a light vinaigrette to add a refreshing counterpoint, or with a crusty piece of artisanal bread – perfect for mopping up every last drop of that amazing, creamy sauce. It’s an ideal recipe for a cozy weeknight dinner, yet it’s also elegant and impressive enough to serve to guests for a relaxed autumn gathering. The true beauty of this recipe lies in how perfectly it captures the very essence of autumn in every single bite: the comforting warmth from the sage and rosemary, the natural sweetness of the roasted butternut squash, the savory depth of the Italian sausage, and the creamy, cheesy sauce all come together in a symphony of perfect harmony.

You’ll find that leftovers (if, by some miracle, there are any!) are just as delicious, sometimes even more so, as the flavors continue to meld and deepen overnight. Simply reheat gently on the stovetop with a splash of chicken broth or water to help loosen the sauce back to its original luscious consistency. This "Autumn Sausage Pasta Squash" is truly a recipe you’ll want to keep in your culinary rotation year after year as the leaves begin to turn. Enjoy every comforting, delicious mouthful of this autumnal masterpiece!

Conclusion:

Well, we’ve journeyed together through the heartwarming process of creating what I truly believe is one of the most satisfying and utterly delicious meals you’ll make this season. I’ve poured my heart into sharing this recipe with you, and now it’s time to reiterate why this isn’t just another dinner; it’s an experience, a comforting hug in a bowl that perfectly encapsulates the essence of cooler weather and cozy evenings. This dish is an absolute must-try for so many reasons. Its inherent appeal lies in the beautiful symphony of flavors and textures: the savory, spiced sausage, the tender, sweet notes of roasted squash, and the satisfying chew of perfectly cooked pasta, all brought together by a rich, aromatic sauce. It’s robust enough to satisfy the heartiest appetites yet elegant enough to grace any dinner table, from a casual weeknight family meal to a relaxed gathering with friends. The aroma alone as it cooks will draw everyone into the kitchen, promising a feast that delivers on every expectation. It’s simple enough for a novice cook to master, yet yields a gourmet result that tastes like it came from a five-star restaurant. This harmonious blend of ingredients ensures that every forkful is a delightful exploration of autumnal bliss. It truly is the definitive Autumn Sausage Pasta Squash recipe you’ve been searching for.

One of the many joys of this recipe is its incredible versatility, making it easy to adapt to your preferences or whatever you have on hand. For serving, I absolutely love pairing this rich pasta dish with something fresh and bright to cut through the decadence. A simple mixed green salad, perhaps with a light vinaigrette dressing – think a zesty lemon-herb or a sharp balsamic – would be absolutely perfect. Or, if you’re looking to lean into the comfort, a side of crusty garlic bread or warm, airy focaccia for soaking up every last bit of that exquisite sauce is always a winner. Now, let’s talk variations! Don’t feel constrained by the specific type of sausage; feel free to experiment with spicy Italian sausage for an extra kick, or a milder chicken or turkey sausage for a lighter touch. Smoked sausage would also add a fantastic depth of flavor. If butternut squash isn’t your favorite, acorn squash, delicata, or even a sweet potato could step in beautifully, offering slightly different nuances in sweetness and texture. For the pasta, while I adore rigatoni for its ability to cup the sauce, penne, orecchiette, or even a wide pappardelle would be equally magnificent. To sneak in extra greens, wilted spinach or kale stirred in right at the end would add both nutrition and vibrant color. A sprinkle of red pepper flakes during cooking will elevate the warmth, while a generous grating of fresh Parmesan or Pecorino Romano cheese at the table is practically non-negotiable for that salty, umami finish. You could even add a splash of heavy cream at the very end for an extra-luxurious, creamy sauce, or a glug of white wine while sautéing the aromatics to add complexity.

Now that you’re armed with all the knowledge and inspiration, there’s only one thing left to do: get into your kitchen and make this incredible dish! I promise you, the effort will be richly rewarded with a meal that warms you from the inside out and leaves everyone at the table feeling completely satisfied. Don’t be shy about making it your own – cooking is an art, and your kitchen is your canvas. I genuinely hope you find as much joy in preparing and tasting this recipe as I do. And once you’ve created your masterpiece, I would absolutely love to hear about your experience! What variations did you try? What did your family and friends think? Did you discover a new favorite serving suggestion? Please, take a moment to share your thoughts, your photos, or any creative tweaks you made in the comments section below. There’s nothing more rewarding for me than seeing how my recipes come to life in your homes, and your feedback helps our entire cooking community grow and discover new ideas. So go forth, embrace the flavors of autumn, and make some culinary magic! Happy cooking, my friends!