Description
This Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash is the perfect way to celebrate the flavors of fall!
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tbsp olive oil (for butternut squash)
- Salt and pepper, to taste
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp olive oil (for Brussels sprouts)
- 8 oz bow tie pasta
- 1 tbsp olive oil (for sausage)
- 12 oz cooked smoked sausage (Andouille or Cajun), sliced
- 5 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
- Fresh thyme, for garnish
Instructions
- Start by preheating your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
- Prepare the Brussels sprouts in a bowl with olive oil, salt, and pepper. Add to the oven after 10 minutes of cooking the squash and roast for 20-30 minutes.
- Cook the bow tie pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil and sear sliced smoked sausage for about 5 minutes on each side until browned. Remove and set aside.
- Sauté minced garlic in the same skillet, add butter until melted. Toss in the cooked pasta.
- Add roasted butternut squash, Brussels sprouts, and sausage to the pasta. Toss gently and season to taste.
- Serve warm, garnished with fresh thyme.
Notes
If reheating, add a splash of stock or water to keep the pasta moist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 520 kcal
- Sodium: 800 mg
- Protein: 24 g