Autumn Sausage Pasta with Roasted Squash – Cozy & Savory Fall Favorite

This Autumn Sausage Pasta with Roasted Squash is the ultimate cool-weather comfort food. It brings together sweet, caramelized squash, savory sausage, earthy herbs, and a creamy pasta base in one rustic and satisfying dish. It’s the kind of meal that makes your kitchen smell like a fall dream—cozy, hearty, and full of seasonal flavor.

Perfect for weeknight dinners, potlucks, or lazy Sunday suppers, this dish captures everything we love about autumn: roasted vegetables, warming spices, and comforting carbs. It’s also easy to adapt with gluten-free pasta or plant-based sausage if needed.

Ingredients Overview

Let’s break down the flavorful ingredients that make this autumn pasta shine.

Butternut Squash (or Delicata / Acorn)

Roasted squash adds natural sweetness and velvety texture to balance the sausage.

• Butternut is classic: firm, slightly sweet, and caramelizes beautifully.

• Delicata or acorn squash work too—just adjust roasting time.

Tip: Cube into ½-inch pieces for faster roasting and more surface caramelization.

Pasta

Short pasta shapes like:

• Rigatoni, penne, fusilli, or orecchiette work best to catch the sauce and sausage crumbles.

Choose whole wheat or gluten-free options as needed.

Sausage

Use high-quality Italian sausage, either:

• Mild for a savory base

• Hot/spicy for a kick

• Chicken or turkey sausage for a leaner option

• Vegan sausage for a plant-based version

Crumble or slice before browning.

Onion & Garlic

Classic aromatics that build flavor depth.

• Yellow onion or shallots work well.

• Garlic is added after onion to avoid burning.

Fresh or Dried Herbs

Herbs like sage, thyme, and rosemary add fall flavor.

• Fresh herbs are best, but dried versions also work—use about ⅓ of the fresh quantity.

Parmesan Cheese

Adds salty umami and creaminess.

• Use freshly grated for best melt and flavor.

• Omit or sub with vegan parmesan for dairy-free diets.

Cream or Stock (Optional)

To create a slightly creamy sauce:

• Use a splash of heavy cream, half-and-half, or vegetable/chicken broth to bring everything together.

Optional: Add a spoonful of pasta water for extra silkiness.

Olive Oil, Salt, and Pepper

Essential for roasting and seasoning throughout.

Step-by-Step Instructions

1. Roast the Squash

Preheat oven to 425°F (220°C).

On a lined baking sheet, toss:

• 3 cups peeled and cubed butternut squash

• 2 tbsp olive oil

• Salt and pepper to taste

• Optional: sprinkle of cinnamon or smoked paprika for a flavor twist

Roast for 25–30 minutes, turning halfway, until golden and fork-tender.

2. Cook the Pasta

Meanwhile, boil a large pot of salted water.

Cook 12 oz pasta until al dente according to package directions.

Reserve ½ cup pasta water, then drain and set aside.

3. Brown the Sausage

In a large skillet over medium heat, cook:

• 1 lb Italian sausage (crumbled or sliced)

Cook for 7–9 minutes, breaking it apart until browned and fully cooked.

Remove and set aside, leaving rendered fat in the pan.

4. Sauté Aromatics

In the same skillet, add:

• 1 tbsp olive oil (if needed)

• 1 small onion, finely diced

Sauté 5–6 minutes until softened, then stir in:

• 3 cloves garlic, minced

• 1 tsp chopped fresh sage (or ½ tsp dried)

• ½ tsp thyme

Cook 1–2 more minutes until fragrant.

5. Combine Everything

Return sausage to the pan. Add roasted squash and drained pasta.

Toss with:

• ¼ cup grated Parmesan

• Splash of cream or pasta water (start with ¼ cup)

Mix gently over low heat until everything is coated and warmed through.

Season to taste with salt and black pepper.

6. Serve

Top with more Parmesan and a few fried sage leaves if desired.

Serve warm in shallow bowls.

Tips, Variations & Substitutions

Pro Tips

• Roast the squash until edges are caramelized—that golden brown adds deep flavor.

• Brown the sausage well—don’t stir too much early on so it crisps up.

• Add pasta water gradually to help everything cling together without becoming soupy.

Variations

• Creamy style: Add ½ cup heavy cream or a spoonful of mascarpone at the end.

• Spicy twist: Use hot Italian sausage and a pinch of chili flakes.

• Greens: Stir in baby spinach, kale, or arugula at the end until wilted.

• Crunchy topping: Add toasted walnuts or breadcrumbs for texture.

Substitutions

• Sausage: Use chicken, turkey, or plant-based sausage.

• Pasta: Gluten-free, whole wheat, or even chickpea pasta works great.

• Parmesan: Vegan parm or nutritional yeast can substitute for dairy-free diets.

Serving Ideas & Occasions

This hearty dish is perfect for:

• Weeknight fall dinners

• Cozy date nights

• Thanksgiving sides

• Leftover lunches

• Fall potlucks or family-style meals

Pair it with:

• A glass of red wine (Chianti or Pinot Noir)

• Warm crusty bread

• Simple green salad with balsamic vinaigrette

• Roasted Brussels sprouts or a maple-glazed vegetable medley

Nutritional & Health Notes

This dish is:

• Rich in fiber and beta-carotene from squash

• High in protein from sausage

• Easily made gluten-free or dairy-free

Per serving (based on 4 servings):

• ~550–600 calories

• ~22g protein

• ~18g fat

• ~60g carbohydrates

To lighten it up:

• Use chicken sausage and whole wheat pasta

• Reduce cheese or cream

• Add more vegetables (like spinach or mushrooms)

FAQs

Q1: Can I use frozen butternut squash?

A1: Yes! Roast directly from frozen—add 5–10 minutes to the cooking time and toss halfway for even browning.

Q2: What sausage works best?

A2: Italian sausage (pork or chicken) is best. Use mild or spicy based on preference. For plant-based, try Beyond or Field Roast sausage.

Q3: Can I make this ahead?

A3: Yes! Prep all components separately and combine before serving. Add a splash of water or broth when reheating to refresh texture.

Q4: Is this dish good for meal prep?

A4: Absolutely. Store in airtight containers for up to 4 days in the fridge. It reheats well in the microwave or on the stove.

Q5: Can I make it vegetarian?

A5: Yes—omit sausage or replace with plant-based sausage or sautéed mushrooms for umami.

Q6: What if I don’t have Parmesan?

A6: Pecorino Romano or Grana Padano work. For dairy-free, use vegan shredded cheese or nutritional yeast.

Q7: Can I bake this as a casserole?

A7: Yes! After mixing everything, pour into a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F for 15–20 minutes.

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