Description
A cozy, 25-minute fall dinner made with roasted butternut squash, caramelized Brussels sprouts, smoky sausage, and bow tie pasta, all tossed in a garlic butter sauce.
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil (for squash)
- Salt and pepper, to taste (for squash)
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (for Brussels sprouts)
- Salt and pepper, to taste (for Brussels sprouts)
- 225 g bow tie pasta
- 1 tablespoon olive oil (for skillet)
- 340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper, to taste (for pasta)
- 1/4 teaspoon smoked paprika
- Fresh thyme leaves, for garnish
Instructions
- Preheat oven to 200°C (400°F). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until tender and caramelized.
- Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 20–30 minutes until golden and crisp on the cut sides.
- Cook bow tie pasta in salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced sausage and brown on both sides. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add butter, reserved pasta water, smoked paprika, and season with salt and pepper.
- Return the pasta to the skillet, then add roasted squash, Brussels sprouts, sausage, and fresh thyme. Toss gently to combine and adjust seasoning if needed.
Notes
- Use pre-cut squash to save time.
- Try turkey sausage or plant-based sausage for a lighter version.
- Double the garlic butter for an extra rich finish.
- Add a splash of lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Roast, Sauté, Boil
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg