Description
A cozy fall dinner with roasted butternut squash, smoky sausage, and caramelized Brussels sprouts tossed in buttery pasta.
Ingredients
3 cups butternut squash, peeled, seeded, cubed
1 tbsp olive oil
Salt and pepper to taste
340 g Brussels sprouts, halved
2 tbsp olive oil
225 g bow tie pasta
1 tbsp olive oil
340 g cooked smoked sausage
5 cloves garlic, minced
2 tbsp butter
Salt, pepper, ¼ tsp smoked paprika
Fresh thyme leaves
Instructions
1. Preheat oven to 200°C. Toss squash with olive oil, salt, and pepper. Roast 15–20 minutes.
2. Toss Brussels sprouts with oil, salt, and pepper. Roast 20–30 minutes.
3. Cook pasta until al dente; reserve some pasta water.
4. Brown sausage in olive oil. Remove and set aside.
5. Add garlic to pan, then butter. Toss pasta in butter.
6. Add sausage, squash, Brussels sprouts, and thyme. Mix gently and season.
Notes
Roast veggies together if space allows.
Combine in batches if needed.
Substitute sweet potatoes for squash in other seasons.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasted + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: undefined
- Sodium: undefined
- Fat: 44 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 65 g
- Fiber: undefined
- Protein: 22 g
- Cholesterol: undefined
Keywords: autumn sausage pasta squash, butternut squash pasta, fall dinner, easy pasta recipe