If you’re looking for a comforting dish that perfectly captures the cozy essence of fall, the Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe is going to become your new favorite. This recipe brings together tender roasted butternut squash, savory smoked beef sausage, and crispy Brussels sprouts tossed with bow tie pasta in a buttery, garlicky sauce. Every bite bursts with seasonal warmth and vibrant flavors that feel just right for chilly evenings or weekend family dinners. Trust me, once you try this delightful pasta, it’ll be on repeat all autumn long.
Ingredients You’ll Need
Simple ingredients form the heart of this dish, each contributing a unique flavor, texture, or color that makes the Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe so special. Using seasonal vegetables alongside rich sausage and tender pasta creates a balanced and inviting meal everyone will love.
- Butternut squash (3 cups, peeled, seeded, cubed): Adds natural sweetness and a creamy texture after roasting.
- Olive oil (4 tbsp total): Essential for roasting vegetables and sautéing sausage to develop rich flavor and crisp edges.
- Salt and pepper (to taste): The simplest seasoning that enhances every component perfectly.
- Brussels sprouts (340 g, trimmed and halved): Roasted until caramelized and tender, they bring a pleasant bite and earthy notes.
- Bow tie pasta (225 g): Its shape holds onto the sauce and bits of sausage beautifully, making each mouthful satisfying.
- Cooked smoked beef sausage (340 g): The star protein, adding a smoky, meaty depth to the dish.
- Garlic (5 cloves, minced): Infuses the sauce with its aromatic warmth.
- Unsalted butter (2 tbsp): Creates a luscious coating that brings all ingredients together silky-smooth.
- Smoked paprika (¼ tsp): Gives a subtle smoky kick that complements the sausage perfectly without overpowering.
- Fresh thyme leaves (to garnish): Provide an inviting aroma and fresh herbal brightness.
How to Make Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe
Step 1: Prep and Roast Vegetables
Start by preheating your oven to 400°F (200°C), the perfect heat for caramelizing vegetables without drying them out. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, ensuring each piece is coated for even roasting. In a separate bowl, do the same with the trimmed Brussels sprouts, using 2 tablespoons of olive oil this time to give them a little extra crispness. Spread both veggies on baking sheets and pop them in the oven for 20 to 30 minutes. You want them tender and just lightly caramelized to bring out their natural sweetness and nuttiness—the foundation of this delightful pasta.
Step 2: Cook Pasta
While the vegetables roast, bring a large pot of salted water to boil and cook your bow tie pasta until al dente. The slight bite is key because it will continue to cook a little once stirred into the hot skillet. Before draining, reserve about half a cup of the pasta water. That starchy liquid will be gold later when you combine everything; it helps create a silky sauce that binds the dish without heaviness.
Step 3: Cook Beef Sausage and Aromatics
Now, heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the smoked beef sausage. Break it up with your spoon as it cooks, letting it brown and crisp ever so slightly. This step builds wonderful depth and texture. When the sausage is browned and most of the fat drained off, stir in the minced garlic, smoked paprika, and fresh thyme leaves. The kitchen will fill with intoxicating aromas that hint at the bold flavors to come. Cook for another 1 to 2 minutes but be careful not to burn the garlic, as you want it fragrant and soft.
Step 4: Combine and Finish
Time to bring it all together. Add the roasted butternut squash, Brussels sprouts, and drained pasta directly into the skillet with your sausage mixture. Toss them gently to avoid mashing the squash—this is where the magic of textures comes alive. Stir in 2 tablespoons of unsalted butter, letting it melt into a glossy coat around every bite. If it feels too thick or dry, pour in a splash of the reserved pasta water to loosen it up. Give it a final taste and adjust with salt and pepper as needed. Your Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe is ready for the table and looking irresistible.
Step 5: Serve
Serve up hearty portions right away, garnished with a scatter of fresh thyme leaves for that extra pop of color and herby fragrance. This dish tastes best when warm and fresh, delivering comforting fall flavors that wrap you up like a cozy blanket.
How to Serve Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe
Garnishes
Fresh thyme leaves are the natural choice to garnish this pasta, adding a subtle herbal lift that brightens the rich and smoky flavors. If you want a little extra flair, a sprinkle of grated Parmesan or a drizzle of good quality olive oil can elevate the dish beautifully. Crispy fried sage leaves also work great in autumn-inspired meals for a touch of elegance and crunch.
Side Dishes
This substantial pasta is satisfying on its own but pairing it with a crisp green salad with a tangy vinaigrette offers a refreshing contrast. Roasted garlic bread or a rustic baguette will help mop up every bit of that buttery goodness on the plate. For something heartier, sautéed leafy greens like kale or spinach with garlic work perfectly to add more layers of texture and nutrition.
Creative Ways to Present
For a dinner party or special gathering, serve the Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe in individual shallow bowls, topped with a sprig of thyme and a dusting of smoked paprika for color. For a casual family meal, a big shallow casserole or cast-iron skillet straight from stove to table creates a warm, inviting presentation that encourages everyone to dig in. You can also mix in toasted walnuts or pecans for crunch and a seasonal twist.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. Because this recipe combines pasta with sautéed protein and roasted veggies, it keeps its flavor and texture surprisingly well, making it a perfect next-day lunch or weeknight dinner option.
Freezing
You can freeze leftovers of this Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe, though the texture of the roasted veggies might soften slightly upon thawing. Place portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or broth to prevent drying out. Alternatively, warming in the microwave works well—just cover loosely and stir halfway through to ensure even heating. The sauce may thicken during storage, so adding a little liquid helps revive the dish’s luscious texture.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While smoked beef sausage adds a wonderful smoky flavor, you can swap it with Italian sausage, chicken sausage, or even a vegetarian sausage substitute to suit your taste or dietary needs.
Is it possible to use a different type of pasta?
Yes, feel free to use your favorite pasta shape. Penne, rigatoni, or even fusilli would work well because they catch bits of sausage and roasted veggies just like bow ties.
Can this dish be made gluten-free?
Definitely. Just substitute the bow tie pasta with your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free and full of flavor.
How long can I keep the leftovers?
Leftovers will stay fresh in the fridge for about three days. Make sure to store them in a sealed container to keep all the lovely flavors intact.
Can I prepare parts of the dish in advance?
You can roast the vegetables a day ahead and even cook the pasta in advance. Just store them separately in the fridge and combine everything right before serving to keep textures fresh and vibrant.
Final Thoughts
I can’t recommend the Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe enough if you’re craving a rich, comforting meal that feels like a warm hug on a plate. Its combination of smoky sausage, sweet roasted squash, and tender pasta is irresistible and sure to become a seasonal staple. Give it a try soon—you’ll love how effortlessly it brings fall flavors to your table and elevates simple ingredients into something truly special.
Print
Autumn Beef Sausage Pasta with Roasted Butternut Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Description
This Autumn Beef Sausage Pasta with Roasted Butternut Squash is a hearty and flavorful dish perfect for the cooler months. Featuring tender roasted butternut squash and Brussels sprouts paired with savory smoked beef sausage and al dente bow tie pasta, this recipe blends fall vegetables with robust spices like smoked paprika and fresh thyme. The combination offers a comforting meal that’s both easy to prepare and packed with rich autumn flavors.
Ingredients
Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and 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
Pasta
- 225 g bow tie pasta
- Salt (for pasta water)
Sausage and Aromatics
- 1 tbsp olive oil
- 340 g cooked smoked beef sausage
- 5 cloves garlic, minced
- 2 tbsp unsalted butter
- ¼ tsp smoked paprika
- Fresh thyme leaves
- Salt and pepper to taste
Instructions
- Prep and Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. In a separate bowl, do the same with the trimmed and halved Brussels sprouts, but using 2 tablespoons of olive oil. Spread both the squash and Brussels sprouts on baking sheets, making sure they are in a single layer. Roast them for about 20 to 30 minutes until they become tender and lightly caramelized, which enhances their natural sweetness and flavor.
- Cook Pasta: While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Add 225 grams of bow tie pasta and cook according to package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water to adjust the sauce consistency later. Drain the pasta and set it aside.
- Cook Beef Sausage and Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 340 grams of cooked smoked beef sausage, breaking it up with a spoon or spatula. Cook it for 8 to 10 minutes until it is browned and fragrant. Drain any excess fat from the skillet. Then add the minced garlic, ¼ teaspoon smoked paprika, and fresh thyme leaves. Cook for an additional 1 to 2 minutes, stirring constantly to release the aromas, but be careful not to burn the garlic.
- Combine and Finish: Add the roasted butternut squash, roasted Brussels sprouts, and the drained pasta into the skillet with the sausage mixture. Stir in 2 tablespoons of unsalted butter to help meld all the flavors together. Gently toss all the ingredients to ensure they’re well combined. If the dish feels a bit dry, add a splash of the reserved pasta water little by little until you reach your preferred consistency. Taste and adjust seasoning with salt and pepper accordingly.
- Serve: Plate generous portions immediately. Garnish with extra fresh thyme leaves for a fresh herbal aroma and an attractive presentation. Enjoy this comforting, autumn-inspired pasta dish while warm.
Notes
- You can substitute the cooked smoked beef sausage with other cooked sausages like chicken or pork if preferred.
- For a vegetarian version, omit the sausage and add more roasted vegetables or plant-based sausage alternatives.
- Make sure to reserve pasta water before draining; it helps to bind the sauce to the pasta perfectly.
- Adjust the amount of smoked paprika to suit your taste; it brings a subtle smoky depth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
