Description
Cozy Autumn Dinner with Sausage, Pasta & Butternut Squash
Ingredients
Scale
- 8 ounces Bow Tie Pasta
- 1 medium Butternut Squash
- 1 pound Brussels Sprouts
- 12 ounces Smoked Sausage
- 3 cloves Garlic
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Smoked Paprika
- 1 tablespoon Fresh Thyme
Instructions
- Preheat your oven to 400°F (200°C). Prepare your vegetables by washing and cutting them as needed.
- In a mixing bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 to 30 minutes.
- Trim fresh Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper, then add to the baking sheet after 15 minutes. Roast until crispy and tender.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, add sliced smoked sausage and cook for about 5-7 minutes until browned. Remove and set aside.
- In the same skillet, melt butter over low heat and add minced garlic. Cook for about 1-2 minutes until fragrant. Stir in the cooked pasta.
- Combine the roasted butternut squash, Brussels sprouts, and sausage with the pasta in the skillet. Toss with thyme, smoked paprika, salt, and pepper.
Notes
- Consider using pre-cubed butternut squash to save time.
- Fresh Brussels sprouts are ideal; frozen can be used in a pinch.
- You can also use Cajun or andouille sausages for added zest.
- Substitute butter with olive oil for a lighter version if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg