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Autumn Sausage Pasta Squash

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A comforting dish combining sweet butternut squash, hearty Brussels sprouts, and savory smoked sausage, perfect for fall family dinners.

Ingredients

  • 3 cups butternut squash, peeled, seeded, cubed
  • 1 tablespoon olive oil, salt and pepper to taste
  • 340 g Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil, salt and pepper to taste
  • 225 g bow tie pasta
  • 1 tablespoon olive oil
  • 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
  • 5 cloves garlic, minced
  • 2 tablespoons butter, salt and pepper to taste
  • ¼ teaspoon smoked paprika
  • Fresh thyme leaves

Instructions

  1. Preheat the oven to 200°C. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
  2. Meanwhile, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread them on a separate parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes, until crispy and golden.
  3. Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving some pasta water.
  4. In a large skillet over medium heat, add olive oil. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.
  5. In the same skillet, cook the minced garlic until fragrant. Then, add butter and let it melt. Add the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
  6. Lastly, add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix everything together. Adjust the seasoning as needed before serving.

Notes

For extra flavor, consider adding a splash of white wine when sautéing the garlic. If you want heat, add some red pepper flakes.

Find it online: https://junorecipes.com/autumn-sausage-pasta-squash/