Description
Celebrate the fall season with this delicious Autumn Sausage Pasta Squash, featuring roasted butternut squash, Brussels sprouts, hearty sausage, and bow tie pasta.
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, salt and pepper to taste
- 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, salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
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Instructions
- 1. Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
- 2. While the squash is roasting, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Roast in the same oven for 20-30 minutes, until golden and crispy.
- 3. Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, saving some pasta water for later.
- 4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove and set aside.
- 5. In the same skillet, add minced garlic and cook until fragrant. Add butter and let it melt. Stir in the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- 6. Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together, adjusting seasoning as needed.