Autumn Sausage Pasta Squash
A hearty, quick, and flavorful dish featuring roasted butternut squash, Brussels sprouts, and smoky sausage mixed with bow tie pasta, perfect for fall dinners.
Ingredients
For the roasted vegetables
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil plus more for other ingredients
- 340 g Brussels sprouts, trimmed and halved or substitute with green beans or broccoli if desired
- Salt and pepper to taste
For the pasta and sausage mix
- 225 g bow tie pasta
- 340 g cooked smoked sausage (cajun, andouille, or regular) can use fresh sausage if fully cooked before use
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- 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 it in a single layer on a lined baking sheet and roast for 15-20 minutes, or until tender.
- While the squash is roasting, halve the Brussels sprouts and toss them with the remaining olive oil, salt, and pepper. Spread them on a second baking sheet and roast for 20-30 minutes until golden and crispy.
- 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 little pasta water for later.
Cooking
- In a large skillet over medium heat, add a splash of olive oil and cook the sliced sausage until browned on both sides. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Add the butter, letting it melt before incorporating the cooked pasta, seasoning with salt, pepper, and smoked paprika.
- Gently mix in the roasted butternut squash, Brussels sprouts, and sausage. Toss everything together and adjust the seasoning if necessary. Serve warm!
Notes
Make sure you don’t overcrowd your baking sheets when roasting vegetables for better caramelization. Use high-quality smoked sausage for authentic flavor. Can store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of reserved pasta water.