Description
A vibrant and hearty dish that captures the flavors of fall in just 25 minutes.
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil, salt, and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, salt, and pepper to taste
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat oven to 200°C.
- Toss cubed butternut squash with one tablespoon of olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.
- While the squash roasts, trim and halve the Brussels sprouts. Toss them with two tablespoons of olive oil, salt, and pepper. Spread in a single layer on a separate parchment paper-lined baking sheet. Roast at 200°C for 20-30 minutes until starting to brown and crisp.
- Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until al dente. Drain the pasta and reserve some pasta water.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides, about 4-5 minutes. Remove sausage and set aside.
- In the same skillet, cook the minced garlic for about 30 seconds until fragrant. Add butter and melt it into the garlic.
- Add the cooked pasta to the skillet and toss to coat. Season with salt, pepper, and smoked paprika.
- Gently mix in the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme. Adjust seasoning as needed.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Can be frozen for up to three months. Reserve pasta water for creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American