Autumn Sausage Pasta Squash – A Cozy, Creamy Recipe
Hello, fellow food lovers! Are you ready to welcome the cozy vibes of autumn with an easy and delicious dish? I’ve got the perfect recipe for you—Autumn Sausage Pasta Squash! This creamy, comforting pasta dish combines hearty ingredients that are sure to fill your home with warmth and delicious aromas. Plus, it’s a breeze to make, which is always a bonus when life gets busy!
Nutritional Benefits
Let’s chat about some of the great health perks of our star ingredients. Butternut squash is not just vibrant and delicious; it’s also packed with vitamins and antioxidants, including Vitamin A, which is fantastic for your vision and skin. On the other hand, zucchini is a great source of hydration and pairs well with any meal. Plus, with the Italian sausage, you’re getting a protein boost that, when combined with the fiber from the pasta and veggies, makes this dish quite balanced and satisfying!
Fun Variations to Make
- For a Vegan Twist: Swap the Italian sausage for plant-based sausage and use coconut cream instead of heavy cream. Trust me, you won’t miss a thing!
- Extra Greens: You can add spinach or kale at the end for that extra nutritional boost and a splash of color!
- Cheesy Alternatives: If you’re dairy-free, nutritional yeast is perfect for giving you that cheesy flavor without the cheese.
Easy and Delicious Autumn Sausage Pasta Recipe
Ingredients
- 8 oz. Farfalle pasta (bow tie pasta)
- 1 lb. Italian sausage (bulk or links, casings removed)
- 1 medium butternut squash, peeled and cubed
- 1 medium zucchini, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2-3 sprigs of fresh thyme
- 2-3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- Salt and pepper to taste
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Prepare the Pasta: Start by bringing a large pot of salted water to a rolling boil. Toss in the farfalle pasta and cook it until al dente according to the package instructions. Don’t forget to reserve that precious cup of pasta water before draining. Set aside the drained pasta for later.
- Sauté the Sausage: In a large skillet over medium heat, drizzle in a splash of olive oil. Once it’s shimmering and hot, add in your Italian sausage. Break it up with a spoon, and let it cook until it’s browned and cooked through—about 5-7 minutes should do the trick. Then, remove the cooked sausage from the skillet and set it aside.
- Cook the Vegetables: Still in that fantastic skillet, add a bit more olive oil if needed. Toss in the chopped onion and sauté until it turns translucent—about 3-4 minutes. After that, add in the minced garlic, followed by the zucchini and butternut squash. Sauté this delicious mix for about 8-10 minutes until the squash is tender and the zucchini stays crisp.
- Combine Ingredients: Now, bring back that lovely sausage into the skillet with the veggies. Stir everything together and let those flavors combine beautifully.
- Add Cream and Cheese: Lower your heat a bit, then pour in the heavy cream while stirring constantly. Allow it to simmer for about 2-3 minutes until it thickens slightly. Gradually mix in the grated Parmesan, ensuring it melts perfectly into the sauce. If you feel it’s too thick, don’t hesitate to add a splash of the reserved pasta water to get the consistency you prefer.
- Mix in the Pasta: It’s time to add those drained farfalle pasta to the skillet! Gently toss everything together so the creamy sauce coats each pasta piece. Season with salt and pepper to your taste, making sure it’s just right.
- Garnish: Once everything looks deliciously combined, remove it from the heat and sprinkle with fresh thyme and extra Parmesan cheese for that final touch. It’s all about the flavor!
- Serve: Dish the pasta into warm bowls and enjoy your cozy autumn creation! Trust me, this is the perfect meal to enjoy with loved ones on a chilly evening.
Practical & Valuable Tips
- Storage: Leftovers? No problem! Store any extra pasta in an airtight container in the fridge. It should stay fresh for 3-4 days.
- Reheating: When reheating, add a splash of milk or cream to restore the creaminess that might have been lost.
- Substitutions: If you can’t find butternut squash, acorn squash or even pumpkin can work as tasty alternatives!
Equipment Needed
Here’s what you’ll need to make this delightful dish:
- A large pot for boiling pasta
- A large skillet for sautéing
- A wooden spoon for stirring
- A cutting board and knife for chopping
- A measuring cup for liquid ingredients
- A spatula for mixing
- A grater for cheese, if you’re using block Parmesan
Frequently Asked Questions
- Can I use a different type of pasta? Absolutely! Any pasta shape you love will work, from rotini to penne!
- What if I don’t like sausage? You can swap it out for chicken or keep it meatless and use white beans for protein!
- How can I make this dish spicier? If you enjoy a kick, try adding a pinch of red pepper flakes along with the garlic.
- Is this dish suitable for meal prep? Yes! It’s great for meal prep, just keep the pasta and sauce separate until you’re ready to eat.
- Can I freeze this recipe? While it’s best fresh, you can freeze it for up to 2 months. Just be aware that the texture of the veggies might change a bit!
I can’t wait for you to try this cozy Autumn Sausage Pasta! I’d love to know how it turns out for you! Please share your thoughts and photos with me on Pinterest, and let’s spread the love for delicious, hearty meals together! Enjoy your cooking!
