Description
A warm and comforting fall dish that combines butternut squash, smoked sausage, and Brussels sprouts for a hearty meal.
Ingredients
Scale
- 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, 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
Instructions
- 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, until tender.
- While the squash roasts, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Spread them out on another parchment paper-lined baking sheet and roast for 20-30 minutes until they are crispy and browned.
- In a large pot, bring salted water to a boil. Cook the bow tie pasta according to the package directions until it is al dente. Drain the pasta and reserve some pasta water.
- Heat olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set it aside.
- In the same skillet, add minced garlic and cook until fragrant. Add butter and let it melt. Toss the cooked pasta in the skillet to coat it well. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything to combine. Adjust the seasoning as needed.
Notes
Cut the squash and Brussels sprouts into even pieces for consistent cooking. You can add other fall vegetables or top with toasted nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: pasta, fall recipes, butternut squash, sausage, Brussels sprouts