Description
A delightful and warming dish that combines roasted butternut squash, crispy Brussels sprouts, and smoked sausage over bow tie pasta for the perfect autumn meal.
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil (for butternut squash)
- Salt and pepper to taste (for butternut squash)
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (for Brussels sprouts)
- 225 g bow tie pasta
- 1 tablespoon olive oil (for the pasta dish)
- 340 g cooked smoked sausage (cajun, andouille, or regular)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste (for the pasta dish)
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat your oven to 200°C (400°F).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes.
- While the squash roasts, toss halved Brussels sprouts with olive oil, salt, and pepper. Roast on another baking sheet for 20-30 minutes.
- In a large pot, bring salted water to a boil. Add bow tie pasta and cook until al dente. Drain, reserving a bit of pasta water.
- In a large skillet, heat olive oil over medium heat. Cook sliced smoked sausage until browned, then remove from skillet.
- Cook minced garlic in the same skillet until fragrant, then add butter and melt.
- Add drained pasta to the skillet, tossing to coat with the garlic butter. Season with salt, pepper, and smoked paprika.
- Gently fold in roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme.
Notes
For a vegan version, replace sausage with lentils or chickpeas, and use plant-based butter.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg