Description
Enjoy a cozy and hearty fall dinner with this Delicious Autumn Sausage Pasta Squash recipe. Perfectly combining roasted squash, savory sausage, and al dente pasta, this easy-to-make dish is nutritious, comforting, and ideal for family dinners during the autumn season. A fantastic way to celebrate fall flavors with simple ingredients and bold taste, making it a must-try for cozy fall nights.
Ingredients
Scale
- 2 medium acorn or butternut squash
- 1 lb Italian sausage (mild or spicy)
- 3 cups cooked pasta (penne or fusilli)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush with olive oil, and roast cut-side down for 40-45 minutes until tender. Scoop out flesh and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage, breaking apart, and cook until browned and cooked through, about 8-10 minutes. Remove excess fat if necessary.
- Add chopped onion and minced garlic to the skillet with sausage. Sauté until fragrant and translucent, about 5 minutes.
- Add roasted squash flesh to the skillet. Stir well to combine, then season with thyme, salt, and pepper.
- Mix in cooked pasta until evenly coated. Garnish with chopped parsley and grated Parmesan cheese before serving.
Notes
- Leftovers can be stored airtight in the refrigerator for up to 3 days and reheated gently.
- For a creamier dish, stir in a splash of heavy cream or a dollop of ricotta.
- Replace sausage with ground turkey or chicken for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roast & Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 75mg