Description
Delicious Autumn Beef Sausage Pasta with Roasted Squash and Brussels Sprouts
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 225 g bow tie pasta
- 340 g cooked beef smoked sausage, sliced
- 5 cloves garlic, minced
- 2 tbsp butter
- ¼ tsp smoked paprika
- Fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Peel, seed, and cube butternut squash. Trim and halve Brussels sprouts. Mince garlic. If using whole sausage, slice into rounds.
- On a baking sheet, toss squash and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- While vegetables roast, bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package directions until al dente. Drain, reserving about ½ cup pasta water.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced beef smoked sausage and cook until lightly browned. Add minced garlic, 2 tbsp butter, smoked paprika, salt, pepper, and fresh thyme leaves. Sauté for 2-3 minutes until fragrant.
- Add cooked pasta, roasted squash, and Brussels sprouts to the skillet with the sausage mixture. Toss gently to combine. If needed, add a splash of reserved pasta water to loosen. Serve immediately.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg