Description
A heartwarming pasta dish combining roasted butternut squash and savory smoked sausage, perfect for cozy autumn meals.
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, and cubed
- 340 g Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- Salt and pepper, to taste
- 225 g bow tie pasta
- 340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
- 5 cloves garlic, minced
- 2 tbsp butter
- 1/4 tsp smoked paprika
- Fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes until tender and caramelized.
- Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Place on another parchment-lined baking sheet and roast for 20–30 minutes until tender and browned.
- Boil a large pot of salted water and cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown sausage slices for 3–4 minutes, then remove from skillet and set aside.
- In the same skillet, add minced garlic and cook until fragrant. Add butter and let it melt. Toss in the cooked pasta, mixing well to coat. Season with salt, pepper, and smoked paprika.
- Add roasted squash, Brussels sprouts, sausage, and fresh thyme to the skillet. Gently mix together and serve immediately.
Notes
Cut uniform pieces for even cooking, and don’t burn the garlic when sautéing. Use reserved pasta water if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg