Oh, you know me—as soon as the air gets that crisp, apple-cider smell, I ditch the summer salads and dive headfirst into comfort food! This Autumn Sausage Pasta Squash dish is my secret weapon for those busy weeknights when I crave something truly seasonal but don’t have hours to stand over the stove. Seriously, I first threw this together because I had leftover squash staring at me and needed dinner fast, and wow, did it deliver!

It balances the savory punch of Italian sausage with the natural sweetness of slow-simmered butternut squash, making it taste like you slaved away all afternoon. It’s rich, creamy, and just captures that perfect cozy feeling you want when the leaves start turning. Trust me, this recipe is sunshine in a bowl, even if it’s raining outside. If you love hearty fall flavors, you absolutely have to try the Tuscan Sausage Soup too, but this pasta is truly something special.

Why This Autumn Sausage Pasta Squash Recipe Works So Well

Honestly, this dish is chaos in a good way! It’s the perfect weeknight hero because it comes together so quickly. You get that deep, slow-cooked flavor without actually spending half the day cooking. It’s just real, honest goodness.

Here’s why I keep coming back to this specific combination:

It’s fast! You’re looking at dinner on the table in under an hour—maybe even 45 minutes if you prep your squash while the sausage browns.
The flavor profile is magic. You get that beautiful salty spice from the Italian sausage kicking against the earthy sweetness of the squash.
It uses peak seasonal ingredients without feeling heavy or overly complicated.

If you want another fantastic creamy sausage dish, you have to check out my recipe for Creamy Sausage Rigatoni next week, but for fall comfort, this squash pasta reigns supreme!

Essential Ingredients for Perfect Autumn Sausage Pasta Squash

When you’re making something this flavorful so quickly, the ingredients have to be top-notch, right? Getting the prep right for our Autumn Sausage Pasta Squash is half the battle. I keep this list in my notes because I never want to forget the little details that make the sauce sing.

Here’s what you absolutely need to gather before you start cooking:

One pound of good quality Italian sausage—and please, make sure you pop those casings off! We just want the meat crumbling beautifully.
A small butternut squash. You need to peel it, seed it, and dice it into nice, even little cubes, about half an inch is perfect so they cook evenly.
Just one tablespoon of olive oil to get things started in the pan.
One small onion; chop it up nicely. And don’t forget the garlic—two cloves, finely minced! A little extra garlic never hurt anyone, but two is what the recipe calls for here.
Half a cup of chicken broth, which acts as our deglazing liquid.
Half a cup of heavy cream. This is what brings that luxurious texture.
A quarter cup of grated Parmesan cheese for that salty finish.
A full pound of your favorite pasta—I’m partial to penne or rigatoni because those ridges grab the sauce!
And last, but certainly not least: you MUST reserve about a half cup of that starchy pasta water after you drain the noodles. That liquid gold saves the sauce every single time!

And hey, if you’re looking for another cozy meal to warm up with, you should peek at my recipe for Cozy Italian Sausage Soup!

Step-by-Step Instructions for Autumn Sausage Pasta Squash

The steps for this dish move fast, which is why I love it for a Tuesday night! We’re building layers of flavor quickly here. Just try to keep pace and remember that timing is everything, especially with the squash.

Preparing the Pasta and Initial Browning

First things first: get that pasta water boiling! Cook your noodles according to the bag directions. BUT—and this is critical—before you drain them, scoop out about half a cup of that cloudy, starchy water and set it aside. You’ll need it later if your sauce gets too thick. While that cooks, grab a big skillet and heat up your olive oil over medium heat. Throw in that casing-free Italian sausage and start breaking it up with your spoon. Cook it until it’s nicely browned and smells amazing. Scoop the sausage out onto a plate, but leave all that wonderful rendered fat behind in the pan, okay? That fat is flavor gold!

Building the Butternut Squash Base for Autumn Sausage Pasta Squash

Now we move onto the autumn magic! Toss your diced butternut squash and chopped onion right into that sausage drippings in the skillet. You want to cook these down until the squash starts getting tender, which usually takes a good 8 to 10 minutes. Don’t rush this part! My little expert trick is to let some of those squash edges get just a tiny bit browned—that slight caramelization really deepens the flavor immensely. Once they look happy, toss in your minced garlic and sauté for just one minute until you can really smell it. Be careful not to burn it!

Finishing the Creamy Sauce and Combining

Time to bring it all together! Pour in the chicken broth and let that simmer down a bit until the squash is genuinely tender—another 5 to 7 minutes on the stove. Then, stir in the heavy cream and bring the cooked sausage back home to the skillet to warm up. Drain your pasta and toss it right into that creamy mix along with your Parmesan cheese. If the sauce looks too tight or sticky, that’s where your reserved pasta water comes in handy! Add splashes of it until the sauce clings perfectly to the noodles. Taste it and give it salt and pepper as needed before serving up that beautiful 30-minute Italian sausage pasta!

Tips for the Best Autumn Sausage Pasta Squash Experience

You know, even though this recipe is wonderfully simple, those little tweaks can take your Autumn Sausage Pasta Squash from “This is good” to “Did you really just make this?!” It’s all about those tiny, expert touches. Since we aren’t messing with the core ingredients too much—that sausage and squash combo is sacred—we can play around with additions and substitutions.

My biggest tip, and this comes from making this dish when I’ve been rushing home from errands, is the sausage choice. If you want to lighten it up just a hair, turkey sausage is a decent swap, but you have to compensate with a little extra olive oil or butter when you sauté the veggies, because you lose that rich pork flavor.

If you want to make this feel even more like a full ‘Autumn’ meal, toss in some greens near the end! A big handful of baby spinach wilts down beautifully into that creamy sauce without changing the texture too much. You literally just stir it in when you add the cream, and it disappears! I also absolutely adore throwing in some fresh chopped sage right when I add the garlic. It needs to be fresh ground, not dried, for that true, earthy fall aroma. If you happen to have some, do it—it makes the whole kitchen smell incredible. Trust me on the sage!

For something completely different next time, if you’re feeling adventurous, check out how I give sausage a makeover in my Sweet Chili BBQ Sausage Pasta; it’s a total flavor shift but just as easy!

Variations on Your Autumn Sausage Pasta Squash

It’s fun to mix things up, isn’t it? While I love this Autumn Sausage Pasta Squash recipe exactly as written, I always encourage people to make a dish *theirs*. Baking is precise, but cooking lets you play! Since this sauce is so rich and versatile, it handles extra friends really well without collapsing.

If you’re looking to amp up the heat—maybe you’ve got some leftover spicy Italian sausage or you just like a kick—add about a quarter teaspoon of red pepper flakes right when you add the garlic. It wakes everything up nicely against the sweetness of the squash. Don’t go overboard, or you’ll miss that gentle autumn squash flavor!

Vegetable additions are where you can really get creative. Mushrooms are fantastic here! Slice up some cremini mushrooms and throw them in with the onions and squash. They soak up all that delicious sausage fat and add a wonderful earthy texture. Another favorite addition of mine, especially if I want this dish to feel a bit warmer and richer, is kale. You just need to chop up a few leaves and toss them in when you add the cream. The kale wilts down instantly, adding nutrients and a slightly bitter note that cuts through the creaminess perfectly.

If soup is more your speed later in the season, you might want to check out my recipe for Creamy Sausage Tortellini Soup. It uses some of the same creamy principles but in a totally different format!

Serving Suggestions for Autumn Sausage Pasta Squash

So, you’ve got this glorious, creamy bowl of Autumn Sausage Pasta Squash right in front of you. Fantastic! But what do you serve alongside it? This pasta is pretty hearty and rich on its own, so what I lean towards are things that are bright, fresh, and simple. We don’t want to compete with that beautiful sausage and squash flavor; we want to balance it, you know?

First up, you absolutely need some excellent bread. When the pasta is this saucy, you can’t let any of that creamy goodness go to waste! Grab a loaf of crusty Italian bread—the kind with the crackly outside and soft inside—and have it on standby for dipping and wiping your bowl clean. I’m almost ashamed how much bread I dip into this!

To cut through all that richness, something green and crisp is essential. A super simple side salad is my go-to pairing. Skip the heavy dressings; we’re already working with heavy cream here! I usually dress a mix of tender butter lettuce and perhaps some sharp arugula with the simplest vinaigrette you can imagine. If you want to make your own and keep the flavors Italian, you have to try my Italian Salad Dressing Dry Mix Recipe; it’s perfect for this.

As for a little adult beverage note—because every great rustic meal deserves a suggestion—this pairs beautifully with a medium-bodied Italian red wine, like a nice Sangiovese or maybe even a lighter Chianti. The acidity in the wine really cuts through the fat from the sausage and cream, leaving your palate ready for the next bite. Keep it simple, keep it fresh, and enjoy that beautiful fall creation!

Storage and Reheating Instructions for Autumn Sausage Pasta Squash

Oh, the dreaded leftover pasta situation! We all know the drill: you put the most amazing Autumn Sausage Pasta Squash in the fridge, and two days later, it’s like eating a solid block of starchy goodness. That extra starch from the noodles keeps soaking up all that lovely cream sauce while it chills overnight, turning it stiff. But don’t you worry, I’ve got the tricks to bring this back to life!

First things first, you need the right container. Ditch the giant bowl! I find that shallower, airtight containers work best for leftovers. They allow the pasta to cool down faster, which is better for safety, and they make it easier to add liquid later. Don’t leave it sitting on the counter—get it in the fridge within two hours so those wonderful squash chunks don’t spoil. It’ll keep okay in the fridge for about three, maybe four days tops.

Now for reheating, this is the crucial part where we defeat the dryness monster!

You have two choices, and neither involves the microwave if you ask me (unless you’re truly desperate!).

Stovetop Revival: This is always my favorite method. Scoop your serving into a small, non-stick saucepan over medium-low heat. Here’s the magic: add a small splash—maybe a tablespoon to start—of plain old milk or broth. That extra liquid helps reintroduce moisture into the stiffened sauce. Stir it constantly until it’s heated through evenly. The sauce will loosen up beautifully as it warms, bringing back that silky texture we loved from the first night. Just keep adding tiny bits of liquid until it’s looking saucy again!

Oven Option (For bigger batches): If you’re reheating a bigger chunk, put it in an oven-safe dish, add a splash of broth or milk over the top (cover it tightly with foil so it steams a little), and bake at 350°F (175°C) until hot throughout. Honestly, though, the stovetop method is faster and gives you more control over the exact creamy consistency you want for your Autumn Sausage Pasta Squash.

Be warned: the texture of the pasta itself will be slightly softer after refrigeration, even when reheated perfectly. That’s just the nature of pasta! But the flavor—oh, the flavor only gets deeper, so it’s totally worth saving those leftovers.

Frequently Asked Questions About Autumn Sausage Pasta Squash

I get so many wonderful questions about this recipe popping up in my inbox! People are always wondering how to tweak it for their kitchens or what makes the squash come out just right. It’s a testament to how much everyone loves autumn flavors!

Can I use pre-cut butternut squash for this Autumn Sausage Pasta Squash?

Oh, you’re looking for convenience, I totally get it! Yes, you absolutely *can* use the pre-cut, bagged butternut squash from the store. If you are short on time, go for it! It saves you wrestling with a hard squash, which, let’s be real, can be a nightmare.

However, I have to give you the honest truth: the fresh, hand-diced squash just tastes better. The pre-cut stuff sometimes seems a little drier, and we want all the moisture we can get for that tender butternut squash texture! If you use the bagged version, just make sure you cook it for the full time suggested in the recipe, maybe even a minute or two longer, just to ensure it softens up perfectly in that broth before we add the cream.

What pasta shape works best with this creamy Autumn Sausage Pasta Squash sauce?

This is a fun one because texture matters so much here! I always recommend shapes that have ridges or tubes. Penne, rigatoni, or even ziti are fantastic choices for this meal. Why? Because that thick, creamy sauce we worked so hard to build needs something to cling to. If you use a slick surface, like angel hair or thin spaghetti, the sauce will just slide right off into a puddle at the bottom of your bowl.

The ridges on rigatoni or penne grab the little bits of sausage and the creamy sauce perfectly, making every single bite of your creamy Autumn Sausage Pasta Squash super flavorful. It’s all about that sauce-to-noodle ratio working together, you know?

If you’re interested in vegetarian options, sometimes I get asked how to make it vegetarian—you can trade the sausage out for hearty mushrooms, or maybe even a crumbled plant-based sausage substitute, but you’ll definitely want to increase that initial olive oil slightly since you won’t have the sausage fat!

Nutritional Estimates for This Autumn Sausage Pasta Squash

Okay, let’s talk numbers for a second. While I truly believe that when you’re eating food this comforting, you shouldn’t worry too much about the details, I know some of you like to keep track! Since everyone’s pantry is slightly different—my brand of Italian sausage surely packs a different punch than yours—these numbers for our Autumn Sausage Pasta Squash should be treated like a good general guideline, not gospel.

These estimates are based on splitting the whole recipe evenly into four generous servings. If you have a bigger family or smaller appetites, adjust accordingly, of course!

Based on the ingredients we used, here’s what you’re looking at:

Calories: Around 650 per serving. That’s a nice, filling dinner!
Fat: About 35g total, with 14g coming from saturated fat. That fat comes mostly from the sausage and the heavy cream we use to make it so luxurious.
Carbohydrates: Roughly 55g, which mostly comes right from the pasta and the naturally sweet squash. We get about 5g of that as healthy fiber.
Protein: A solid 30g, thank you very much, Italian sausage!
Sodium: We usually land around 750mg. Remember, this varies wildly depending on how salty your sausage and Parmesan cheese are, so taste before you salt at the end!

Keep in mind that if you swap out the Italian sausage for turkey sausage, or maybe use low-fat milk instead of heavy cream (though I wouldn’t recommend hiding that step!), these numbers will definitely shift. This recipe tries to balance rich flavor with real-world ingredients, and that’s what matters most for a great home-cooked meal!

Autumn Sausage Pasta with Butternut Squash

Author: ferecipe.com
Total Time: 45 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple pasta dish featuring savory sausage and sweet butternut squash, perfect for a fall meal.

Ingredients

Scale

1 pound Italian sausage, casings removed
1 small butternut squash, peeled, seeded, and diced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 pound pasta (penne or rigatoni recommended)
Salt and black pepper to taste

Instructions

Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside, leaving rendered fat in the skillet.
Add diced butternut squash and chopped onion to the skillet. Cook until the squash begins to soften, about 8-10 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Cook until the squash is tender, about 5-7 minutes.
Stir in heavy cream and return the cooked sausage to the skillet. Heat through.
Add the drained pasta and Parmesan cheese to the skillet. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Season with salt and pepper before serving.

Notes

You can substitute turkey sausage for a lighter option.
For a richer flavor, use fresh sage, chopped, added with the garlic.

Prep Time: 15 min
Cook Time: 30 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 8
Sodium: 750
Fat: 35
Saturated Fat: 14
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 55
Fiber: 5
Protein: 30
Cholesterol: 90

Keywords: sausage, pasta, butternut squash, autumn, fall, weeknight dinner