Autumn Sausage Pasta Squash (Recipe for Printing)
Enjoy a comforting dish of sausage, squash, and pasta with roasted Brussels sprouts and garlic butter.
# What You Need:
→ Vegetables
01 -
3 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
02 -
12 ounces Brussels sprouts, trimmed and halved
→ Pasta
03 -
8 ounces bow tie pasta
→ Meat
04 -
12 ounces smoked sausage, sliced into 1/4-inch thick coins
→ Oils and Fats
05 -
1 tablespoon olive oil, for squash
06 -
2 tablespoons olive oil, for Brussels sprouts
07 -
1 tablespoon olive oil, for skillet
08 -
2 tablespoons unsalted butter
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
5 cloves garlic, minced
12 -
Smoked paprika, to taste
13 -
Fresh thyme, chopped, for garnish
# How to Make It:
01 -
Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 15 to 20 minutes, until tender and lightly browned.
02 -
Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a separate parchment-lined baking sheet. Roast at 400°F for 20 to 30 minutes, until golden and caramelized.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook for 3 to 5 minutes per side until browned. Remove sausage and reserve.
04 -
In the same skillet, sauté minced garlic over medium heat until aromatic, about 1 minute. Add butter and allow it to melt. Incorporate cooked bow tie pasta, tossing to coat. Season with salt, black pepper, and smoked paprika.
05 -
Add roasted squash, Brussels sprouts, and smoked sausage to the skillet with pasta. Gently toss to combine all components. Garnish with fresh thyme and adjust seasoning before serving.
# Extra Tips:
01 -
To save time, roast the vegetables simultaneously on separate racks in the oven.
02 -
Bow tie pasta can be substituted with penne or rotini if desired.