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Autumn Dinner with Sausage, Pasta, Brussels Sprouts and Butternut Squash

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Roasted butternut squash and Brussels sprouts are combined with bow tie pasta, sliced smoked sausage, and coated in a garlic butter sauce for a flavorful autumn dinner.[1]

Ingredients

Scale
  • 3 cups butternut squash, peeled, seeded, cubed
  • 12 oz Brussels sprouts, trimmed and halved
  • 8 oz bow tie pasta
  • 1 lb smoked sausage (such as Andouille), sliced into coins
  • 1/4 cup butter
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (for roasting veggies)
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme, snipped
  • Optional: small pinch of smoked paprika

Instructions

  1. Preheat oven to 400°F. Toss 3 cups cubed butternut squash with 1 tablespoon olive oil, salt, and pepper; spread on a parchment-lined baking sheet. Toss 12 oz halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper; spread on another sheet. Roast both for 20-30 minutes until crisp, middle rack.[1]
  2. While veggies roast, bring a large pot of water to a boil and cook 8 oz bow tie pasta according to package instructions. Drain and set aside.[1]
  3. In a cast-iron skillet over medium heat, sear sliced smoked sausage until browned. Add 1/4 cup butter and 4 minced garlic cloves; cook until fragrant. Add drained pasta, roasted butternut squash, roasted Brussels sprouts, and snipped thyme. Toss to coat everything in the garlic butter sauce. Season with salt, pepper, and optional smoked paprika.[1]

Notes

Use pre-cooked smoked sausage for quick preparation; sear for added flavor. Roast veggies without overcrowding for crisp texture. Fresh thyme enhances the autumn flavors; substitute dried if needed (use half amount).[1]

Nutrition

Find it online: https://www.receipster.com/sausage-pasta-roasted-brussels-sprouts-squash/

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