Autumn Sausage Pasta Squash (Print Version)
Hearty bow tie pasta with sausage, squash, and Brussels sprouts in a garlic butter sauce for fall evenings.
# Ingredients:
→ Roasted Vegetables
01 -
3 cups butternut squash, peeled, seeded, cubed
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
04 -
340 g Brussels sprouts, trimmed and halved
05 -
2 tablespoons olive oil
06 -
Salt and pepper to taste
→ Main Ingredients
07 -
225 g bow tie pasta
08 -
1 tablespoon olive oil
09 -
340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
10 -
5 cloves garlic, minced
11 -
2 tablespoons butter
12 -
Salt and pepper to taste
13 -
¼ teaspoon smoked paprika
14 -
Fresh thyme leaves
# Directions:
01 -
Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
02 -
Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes.
03 -
Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
04 -
Heat olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides. Remove sausage and set aside.
05 -
In the same skillet, cook minced garlic until fragrant. Add butter and melt. Add cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.
06 -
Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.
# Notes:
01 -
Roast vegetables on the same baking sheet if space allows.
02 -
If the skillet is too small, combine ingredients in batches.
03 -
Substitute sweet potatoes for butternut squash when out of season.