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Autumn Sausage Pasta Squash

A creamy and delightful one-pan meal featuring roasted butternut squash, Brussels sprouts, and smoked sausage, perfect for cozy fall evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 3 cups butternut squash, peeled, seeded, cubed
  • 1 tablespoon olive oil for tossing butternut squash
  • 340 g Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil for tossing Brussels sprouts
For the Pasta and Sausage
  • 225 g bow tie pasta
  • 340 g cooked smoked sausage (cajun, andouille, or regular) sliced into coins
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil for cooking sausage
  • 2 tablespoons butter
  • ¼ teaspoon smoked paprika
  • Fresh thyme leaves for garnish

Method
 

Preparation
  1. Preheat your oven to 200°C.
  2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes.
  3. Trim and halve the Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on another baking sheet. Roast at 200°C for 20-30 minutes.
  4. Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
Cooking
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage and set aside.
  2. In the same skillet, cook minced garlic until fragrant. Add 2 tablespoons butter and melt.
  3. Add the cooked pasta and toss to coat. Season with salt, pepper, and ¼ teaspoon smoked paprika.
  4. Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything. Adjust seasoning as needed.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. For reheating, a quick zap in the microwave or a little time in a skillet will bring back the deliciousness.