Description
A cozy dish featuring roasted butternut squash and Brussels sprouts with hearty sausage and pasta, perfect for chilly fall evenings.
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet and roast for about 15-20 minutes.
- Prepare the Brussels sprouts by trimming and halving them, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on another parchment paper-lined baking sheet and roast for 20-30 minutes.
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente. Drain the pasta, reserving some pasta water.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Slice the sausage into coins and cook until browned on both sides, then remove and set aside.
- In the same skillet, cook the minced garlic until fragrant, then add the butter and let it melt. Add the cooked pasta and toss to coat well with salt, pepper, and smoked paprika.
- Finally, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together and adjust seasoning as needed.
Notes
For a vegetarian option, use plant-based sausage and omit the meat. Add Parmesan cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American