Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
A comforting autumn dish that combines savory sausage, roasted butternut squash, Brussels sprouts, and bow tie pasta for a delicious family meal.
Ingredients
Main Ingredients
- 1 lb Smoky Sausage A smoked pork sausage is recommended, or use turkey sausage for a lighter option.
- 12 oz Bow Tie Pasta This shape holds sauce well; substitute with whole-grain or gluten-free options if needed.
- 1 lb Brussels Sprouts Choose bright green sprouts with firm leaves.
- 2 cups Butternut Squash, cubed Fresh is best, but frozen can work in a pinch.
- 3 cloves Garlic, minced Use fresh garlic for the best flavor.
- 4 tbsp Butter, melted Use unsalted butter for a creamier finish; olive oil can be substituted.
- 2 tbsp Olive Oil Drizzle over veggies for roasting.
- to taste Salt & Pepper Kosher salt is recommended.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts and butternut squash with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Spread the veggies out on a baking sheet, ensuring space around each piece for optimal roasting.
Roasting
- Roast in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
Cooking Pasta
- While the veggies are roasting, cook the bow tie pasta according to package instructions in a pot of salted boiling water. Drain, setting aside some pasta water.
Cooking Sausage
- In a large skillet over medium heat, cook the sausage for about 7-10 minutes until browned. Add the minced garlic and sauté for 1 minute until fragrant.
Combining
- In a large bowl, combine the roasted veggies, cooked pasta, and sausage. Drizzle with melted butter and toss. If needed, add a splash of reserved pasta water.
- Adjust seasoning and serve warm.
Notes
For best results, use room temperature butter and ensure vegetables are not overcrowded on the baking sheet.