Name: Autumn Sausage Pasta Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups butternut squash, peeled, seeded, and cubed; 1 tablespoon olive oil (for squash); Salt and pepper, to taste (for squash); 340 g Brussels sprouts, trimmed and halved; 2 tablespoons olive oil (for Brussels sprouts); Salt and pepper, to taste (for Brussels sprouts); 225 g bow tie pasta; 1 tablespoon olive oil (for skillet); 340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins; 5 cloves garlic, minced; 2 tablespoons butter; Salt and pepper, to taste (for pasta); 1/4 teaspoon smoked paprika; Fresh thyme leaves, for garnish

Description

This Autumn Sausage Pasta Squash is a cozy recipe that embodies the essence of fall.

Ingredients

Scale

3 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil (for squash)
Salt and pepper, to taste (for squash)
340 g Brussels sprouts, trimmed and halved
2 tablespoons olive oil (for Brussels sprouts)
Salt and pepper, to taste (for Brussels sprouts)
225 g bow tie pasta
1 tablespoon olive oil (for skillet)
340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
5 cloves garlic, minced
2 tablespoons butter
Salt and pepper, to taste (for pasta)
1/4 teaspoon smoked paprika
Fresh thyme leaves, for garnish

Instructions

Start by preheating your oven to 200°C (400°F). Take the cubed butternut squash and toss it in a bowl with 1 tablespoon of olive oil, adding a sprinkle of salt and pepper to season. Spread the squash evenly on a baking tray lined with parchment paper. Roast in the oven for about 15 to 20 minutes, or until the pieces are tender and have started to caramelize, which will enhance their natural sweetness.
While the squash is roasting, it’s time to prepare the Brussels sprouts. In another bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, also seasoning them with salt and pepper. Once the butternut squash has roasted for about 10 minutes, add the Brussels sprouts to the oven. Roast them together for 20 to 30 minutes, until the Brussels sprouts are golden and crisp on the cut sides.
As the vegetables are roasting, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, but make sure to reserve about 1/2 cup of the pasta water before draining. This starchy water will help create a beautiful sauce later on.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the sliced smoked sausage and cook until browned on both sides. Remove the sausage from the skillet and set it aside for now. You’ll add it back later when everything is combined.
In the same skillet you used for the sausage, add minced garlic and sauté it for about 30 seconds or until fragrant—be careful not to burn it. Add the butter and the reserved pasta water to the skillet. Sprinkle in the smoked paprika and toss everything gently to combine. Season with additional salt and pepper to taste.
Next, return the cooked pasta to the skillet with the garlic butter sauce, followed by the roasted butternut squash, Brussels sprouts, and sautéed sausage. Toss everything gently, coating the pasta and veggies in the delicious sauce. If needed, adjust the seasoning with extra salt and pepper. Finally, garnish with fresh thyme leaves for a fragrant touch.

Notes

To ensure evenly roasted vegetables, spread them in a single layer on the baking tray. Stir the Brussels sprouts halfway through roasting for perfect crispness on all sides.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner

Nutrition

Calories: 520 kcal
Sodium: 800 mg
Protein: 25 g