Delicious Autumn Sausage Pasta Squash

Delicious autumn sausage pasta squash takes me back to a chilly evening when I was craving something hearty comforting and just a little bit cozy. I had a few golden squash sitting on the counter some leftover Italian sausage and a bundle of kale that was on its last leg so I decided to just toss everything together with pasta and see what happened—and wow it became an instant cold-weather favorite.

Since that day it’s been my go-to dish when fall rolls in because it captures the warmth of the season in every bite. The roasted squash adds sweetness the sausage brings savory depth and when it all gets tossed with pasta and a shower of Parmesan it feels like wrapping yourself in a soft blanket after a long day.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Italian sausage – Adds bold savory flavor and a touch of spice.
• Spaghetti or linguine – Acts as the perfect base to carry all the rich toppings.
• Butternut or delicata squash – Roasted for a natural sweetness and tender bite.
• Garlic – Infuses the entire dish with warmth and depth.
• Onion – Brings a gentle sweetness to balance the sausage.
• Fresh spinach or kale – Adds color nutrients and a slight earthy flavor.
• Olive oil – Helps everything roast and sauté to golden perfection.
• Parmesan cheese – Finishes the dish with salty nutty richness.
• Fresh herbs (basil or parsley) – For a vibrant finishing touch.
• Salt and pepper – Essential to season each layer just right.
• Red pepper flakes (optional) – Adds a little kick if you like heat.

Tools You’ll Need

• Large pot – For boiling the pasta until al dente.
• Baking sheet – Used to roast the squash until caramelized and tender.
• Large skillet or sauté pan – Perfect for browning sausage and building flavor.
• Sharp knife and cutting board – To prep the squash sausage and greens.
• Colander – For draining the pasta without overcooking.
• Tongs – To toss everything together at the end with ease.
• Cheese grater – For freshly grated Parmesan over the top.

Instructions

Step 1:

I start by preheating my oven to 400°F and then I peel and slice the squash into half-moons or cubes. I toss it with olive oil salt and pepper and spread it on a baking sheet then I roast it for about 25 minutes until golden and tender.

Step 2:

While the squash is roasting I bring a large pot of salted water to a boil and cook the pasta until just al dente. I make sure to save a cup of that starchy pasta water before draining.

Step 3:

In a large skillet I cook the sausage over medium heat breaking it up with a spoon until browned and cooked through. I then remove it and set it aside while leaving a bit of fat in the pan.

Step 4:

In the same skillet I sauté sliced onions and minced garlic until soft and fragrant then I add in the chopped spinach or kale and let it wilt for a couple of minutes.

Step 5:

Now I add the roasted squash and sausage back into the skillet and toss everything together. I add the cooked pasta and a splash of the reserved pasta water to help everything blend and get that silky finish.

Step 6:

I finish it off with freshly grated Parmesan a drizzle of olive oil and a sprinkle of fresh herbs. If I’m feeling fancy I add a pinch of red pepper flakes for a cozy little kick.

Tips

I like to roast the squash ahead of time and keep it in the fridge so this meal comes together faster.

You can use chicken sausage or even vegetarian sausage for a different twist.

Don’t skip saving the pasta water—it’s key to making the sauce cling perfectly to the noodles.

For extra creaminess I sometimes stir in a spoonful of ricotta or mascarpone just before serving.

Ways to Serve

I usually serve this dish hot with a green side salad and crusty bread.

It also makes a great lunch the next day and reheats well with a splash of water or broth.

For a full fall dinner spread pair it with roasted Brussels sprouts and apple cider on the side.

Frequently Asked Questions

Can I make Delicious Autumn Sausage Pasta Squash ahead of time?

Yes you can roast the squash and cook the sausage in advance then just toss everything together before serving.

What pasta works best in Delicious Autumn Sausage Pasta Squash?

Spaghetti linguine or even penne work well because they hold onto the sausage and squash nicely.

Can I freeze this recipe?

You can freeze it but the texture of the squash and greens may soften a bit. It’s best enjoyed fresh or within a few days from the fridge.

How do I make Delicious Autumn Sausage Pasta Squash vegetarian?

Simply swap the sausage for a plant-based version or use sautéed mushrooms instead.

See You in the Kitchen

I hope you give this delicious autumn sausage pasta squash a try because it’s one of those cozy meals that brings so much comfort without being complicated. Let me know how it turns out for you and don’t forget to save it for those crisp fall nights when all you want is something warm and satisfying!

Happy Cooking!

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