Description
A comforting dish that combines the sweetness of butternut squash and Brussels sprouts with hearty sausage and pasta for the perfect fall meal.
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 3 tablespoons olive oil, divided
- 340 g Brussels sprouts, trimmed and halved
- 225 g bow tie pasta
- 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
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (about 400°F).
- In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes until tender.
- Prepare the Brussels sprouts by trimming and halving them, then toss with 1 tablespoon of olive oil, salt, and pepper, and spread on another baking sheet to roast for about 20-30 minutes until crispy.
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to the package directions until al dente. Drain and reserve some pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat, slice the smoked sausage into coins, and cook until browned on both sides, then remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, then add butter and let it melt.
- Toss the cooked pasta into the skillet, coating it with the butter and garlic mixture, and season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet and gently mix everything together, adjusting seasoning as needed.
Notes
For added flavor, garnish with extra fresh thyme or grated parmesan cheese. Store leftovers in an airtight container for 3-4 days.