Autumn Sausage Pasta Squash
A cozy and flavorful dish with roasted butternut squash, smoked sausage, bow tie pasta, and Brussels sprouts, ready in just 25 minutes.
Ingredients
For the Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and cubed The sweeter the squash, the better!
- 1 tablespoon olive oil, for roasting
- Salt and pepper, to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, to roast the sprouts
For the Pasta and Sausage
- 225 g bow tie pasta You can choose any shape that you love!
- 1 tablespoon olive oil, for sautéing
- 340 g cooked smoked sausage Choose cajun, andouille, or your favorite smoked sausage for added depth of flavor.
- 5 cloves garlic, minced You can never have too much garlic.
- 2 tablespoons butter, room temperature
- Salt and pepper, for the final touch
- ¼ teaspoon smoked paprika This will elevate the dish.
- Fresh thyme leaves, for garnish
Instructions
Preparation
- Preheat your oven to 200°C (about 400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes or until tender and caramelized.
- Trim and halve the Brussels sprouts. Toss with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on another parchment paper-lined baking sheet and roast at 200°C for 20-30 minutes, until crispy and golden.
Cooking
- While the veggies roast, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving a cup of pasta water to adjust the sauce if needed.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the smoked sausage into coins, then add to the skillet. Cook until brown and crispy, about 3-5 minutes. Remove from the skillet and let it rest on a plate.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Add 2 tablespoons of butter and let it melt, then toss in the cooked pasta, seasoning with salt, pepper, and ¼ teaspoon smoked paprika.
- Gently add the roasted butternut squash, crispy Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Mix everything until well combined and adjust seasoning as needed.
Notes
Refrigerate any leftovers in an airtight container for up to 3 days. For a lighter option, use chicken sausage; for a vegetarian alternative, try diced mushrooms or lentils.