Description
A warm and delightful dish featuring roasted butternut squash, Brussels sprouts, and smoked sausage, perfect for chilly autumn evenings.
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil, for the squash
- Salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, for the Brussels sprouts
- 225 g bow tie pasta
- 1 tablespoon olive oil, for sautéing
- 340 g cooked smoked sausage (Cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves, for garnish
Instructions
- Preheat your oven to 200°C (about 400°F).
- Toss cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 15-20 minutes until tender.
- Trim and halve Brussels sprouts, toss with 2 tablespoons of olive oil, salt, and pepper, and roast in the oven for 20-30 minutes until browned.
- Bring a large pot of salted water to a boil and cook bow tie pasta until al dente. Drain and reserve some pasta water.
- In a skillet, heat 1 tablespoon of olive oil and cook sliced sausage until browned, then set aside.
- Add minced garlic to the skillet, cooking until fragrant, then add butter and melt. Add cooked pasta, seasoning with salt, pepper, and smoked paprika.
- Combine roasted squash, Brussels sprouts, and sausage with the pasta, adding reserved pasta water if needed.
- Garnish with fresh thyme leaves and serve.
Notes
This dish can be made ahead of time, and leftover pasta can be stored in the fridge for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg