As autumn rolls in, the air begins to fill with an earthy, crisp scent that sets the stage for cozy nights and hearty meals. I can vividly remember my childhood, when we would gather around the table with our favorite fall dishes, laughter echoing in the background, and the warm flavors of seasonal ingredients embracing our senses. One dish that particularly warms my heart, and perfect for those brisk evenings, is my Autumn Sausage Pasta Squash. It’s a delightful combination of hearty pasta, savory sausage, and roasted squash, all drizzled with a hint of elegance that makes it feel special yet simple. Let’s dive into this comforting fall favorite!

Why You’ll Love This Recipe

• Quick and easy: Whip this up in just 25 minutes, perfect for busy weeknights.
• Budget-friendly: Utilizes affordable seasonal ingredients that won’t break the bank.
• Comforting flavors: This dish is warm, hearty, and embodies the tastes of fall.
• Customizable: Easily modify for dietary preferences or to use up what’s in your pantry!

Ingredients

Gather these ingredients to create your Autumn Sausage Pasta Squash:

• 8 oz pasta (penne or rotini work beautifully)
• 1 medium spaghetti squash (about 3-4 lbs)
• 12 oz Italian sausage (sweet or spicy, depending on your taste)
• 2 cups spinach (fresh, for a lovely color and flavor boost)
• 3 cloves garlic (minced, because who can resist the smell of garlic cooking?)
• 1/2 cup grated Parmesan cheese (the more, the merrier!)
• 2 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for a spicy kick)

Tip: For an extra punch of flavor, feel free to substitute the Italian sausage with chicken or turkey sausage, or go meatless with a plant-based sausage!

Step-by-Step Instructions

Now let’s get cooking! Follow these simple steps for a delightful dish:

1. Preheat your oven to 400°F (200°C). Grab your spaghetti squash and slice it in half lengthwise. Scoop out those pesky seeds—don’t be shy; get in there!
2. Drizzle the insides of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place your squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 35-40 minutes, or until you can easily scrape the flesh with a fork to create those lovely spaghetti-like strands.
3. While the squash is roasting, set a pot of salted water to boil. Once boiling, add your pasta and cook according to the package directions until al dente. Reserve a cup of pasta water before draining.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage (remove the casing if using links) and cook until browned, breaking it up with a wooden spoon. This should take about 5-7 minutes. The wonderful aroma will fill your kitchen!
5. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Don’t let it burn, or it will turn bitter!
6. Stir in the fresh spinach and cook until wilted, about 2 minutes. Then, if your spaghetti squash is done, scrape the flesh and mix it into the skillet with the sausage and spinach.
7. Pour the drained pasta into the skillet and add the grated Parmesan cheese. Toss everything together, adding a bit of reserved pasta water if needed to bring it all together. The sauce should be creamy without being too heavy.
8. Finish with a sprinkle of red pepper flakes if you like some heat, and adjust the seasoning with more salt and pepper to taste. Enjoy the moment as your kitchen fills with mouthwatering aromas!

Pro tip: Be careful not to overmix your pasta, or it can become mushy. Just gently toss until everything is combined for that perfect texture!

Pro Tips & Variations

Let’s get creative! Here are a few fun variations and tips to make this dish your own:

• Herb lovers: Add some fresh herbs like basil or thyme for an aromatic twist.
• Cheesy goodness: Mix in some ricotta cheese for a creamy layer or swap out the Parmesan for feta for a tangy flavor.
• Veggie-packed: Toss in other seasonal veggies like kale, Brussels sprouts, or bell peppers for extra nutrients.

Feel free to experiment with different types of sausage! Cheng it up with chorizo or a chicken-apple sausage for a hint of sweetness.

Serving Suggestions

When it comes to serving, I like to keep it cozy and casual! Pair your Autumn Sausage Pasta Squash with a simple side salad dressed in a light vinaigrette to balance the richness of the dish. A warm, crusty bread on the side for sopping up any leftover goodness is simply divine! Oh, and don’t forget a comforting hot beverage—perhaps a spiced chai or a pumpkin latte? Now that sounds like an evening to remember!

Storage Tips

Got leftovers? No problem! You can keep your Autumn Sausage Pasta Squash in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, place it in a freezer-safe container and it’ll last for about 2-3 months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat on the stovetop over medium heat, adding a splash of water or a little more olive oil to keep it moist. Trust me; the flavors will still shine through!

FAQs

Can I use a different type of pasta?

Absolutely! Feel free to swap in your favorite pasta shape. Gluten-free options work wonderfully too. Just keep an eye on the cooking times as they can vary!

What if I can’t find spaghetti squash?

No worries! You could use zucchini noodles as a delicious alternative or even whole wheat pasta for a hearty touch. It’s all about what you enjoy!

Can I prepare this dish ahead of time?

Definitely! You can roast the squash and cook the sausage mixture earlier in the day, then just combine everything right before serving. It makes dinnertime a breeze!

How can I adjust this recipe for dietary restrictions?

You can easily make this dish vegetarian by omitting the sausage and using mushrooms or lentils instead. For vegan options, substitute the cheese with nutritional yeast for that cheesy flavor without the dairy!

Conclusion

And there you have it—your very own Autumn Sausage Pasta Squash, ready to warm your heart and soul this fall! I truly hope you enjoy making this dish as much as I do. There’s something extra special about sharing a meal that’s filled with love and memories. If you try this recipe, I’d love to hear how it turns out for you! Please feel free to leave a comment or share your own twists. Happy cooking, my friends!

Amazing Autumn Sausage Pasta Squash 25Min Fall Favorite Dish

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mery
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Delight in this 25min fall fave featuring autumn sausage pasta and squash for a cozy delicious meal the whole family will love

---

Ingredients

Scale 1x2x3x

8 oz pasta (penne or rotini work beautifully)

1 medium spaghetti squash (about 3–4 lbs)

12 oz Italian sausage (sweet or spicy)

2 cups spinach (fresh)

3 cloves garlic (minced)

1/2 cup grated Parmesan cheese

2 tbsp olive oil

Salt and pepper to taste

Red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the insides of the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast cut-side down for 35-40 minutes.

Cook pasta in salted boiling water according to package directions, reserving a cup of pasta water before draining.

In a skillet, heat 1 tablespoon of olive oil and cook the sausage until browned.

Add minced garlic to the skillet and sauté until fragrant.

Stir in spinach until wilted, then add squash flesh, pasta, and Parmesan cheese, mixing gently.

Adjust consistency with reserved pasta water, season with red pepper flakes, salt, and pepper to taste.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Cuisine: Italian

Nutrition

• Calories: 450 calories
• Sugar: 3 grams
• Fat: 10 grams
• Carbohydrates: 70 grams
• Fiber: 5 grams
• Protein: 20 grams