Autumn Sausage Pasta Squash (Print-Friendly Format)
Bow tie pasta with roasted squash, sausage, and Brussels sprouts in a savory garlic butter sauce for cozy fall nights.
# Ingredients You’ll Need:
→ Roasted Vegetables
01 -
3 cups butternut squash, peeled, seeded, and cubed
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
340 grams Brussels sprouts, trimmed and halved
06 -
2 tablespoons olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Pasta
09 -
225 grams bow tie pasta
10 -
1 tablespoon olive oil
→ Sausage and Sauce
11 -
340 grams cooked smoked sausage (cajun, andouille, or regular), sliced into coins
12 -
5 cloves garlic, minced
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2 tablespoons butter
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Salt, to taste
15 -
Freshly ground black pepper, to taste
16 -
0.25 teaspoon smoked paprika
17 -
Fresh thyme leaves, to taste
# How to Make It:
01 -
Preheat oven to 200°C. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 15 to 20 minutes until tender and lightly caramelized.
02 -
Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast at 200°C for 20 to 30 minutes until golden and crisp on the edges.
03 -
Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package instructions until al dente. Drain, reserving a little pasta water, and set aside.
04 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and sear until browned on both sides. Remove sausage from the skillet and set aside.
05 -
In the same skillet, add minced garlic and cook until aromatic, about 1 minute. Add 2 tablespoons butter and allow to melt. Add cooked pasta and toss to coat in the garlic butter. Season with salt, pepper, and smoked paprika.
06 -
Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme to the skillet. Gently toss to combine evenly. Adjust seasoning with additional salt and pepper to taste before serving.
# Extra Tips:
01 -
For efficiency, roast the squash and Brussels sprouts together if your baking sheet is large enough.
02 -
If your skillet cannot accommodate all ingredients at once, combine in batches or use a large mixing bowl for assembly.
03 -
Sweet potatoes can be used in place of butternut squash when out of season.