Description
Description A cozy fall dish featuring roasted butternut squash, Brussels sprouts, and smoked sausage, all tossed with bow tie pasta.
Ingredients
- 3 cups butternut squash, peeled, seeded, and 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
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
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Instructions
- Preheat your oven to 200°C.
- Toss cubed butternut squash with olive oil, salt, and pepper, and roast on a lined baking sheet for 15-20 minutes until tender.
- Toss Brussels sprouts with olive oil, salt, and pepper, and roast for 20-30 minutes until caramelized.
- Cook bow tie pasta in salted boiling water until al dente, then drain and reserve some pasta water.
- Sauté sliced smoked sausage in olive oil until browned, then set aside.
- Sauté minced garlic in the same skillet until fragrant, then add butter and let melt.
- Add cooked pasta to the garlic-butter mixture, seasoning with salt, pepper, and smoked paprika.
- Combine roasted squash, Brussels sprouts, sausage, and thyme with the pasta, mixing gently to combine.
Notes
- Notes
- For a vegetarian option, omit the sausage and replace it with roasted chickpeas. This dish pairs well with a light green salad or warm garlic bread.