Description
A comforting and flavorful fall dish that combines roasted butternut squash, Brussels sprouts, and smoked sausage with bow tie pasta.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 200°C. 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.
- Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Spread them in a single layer on a different parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat olive oil in a large skillet over medium heat. Slice the smoked sausage into coins and cook until browned on both sides. Remove the sausage and set it aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and melt it. Add the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.
- Serve warm in big bowls, garnished with extra fresh thyme if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: autumn, pasta, squash, sausage, Brussels sprouts