Description
A cozy dish featuring roasted butternut squash, smoked sausage, and Brussels sprouts, blending sweet and savory flavors for a delicious 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)
- Salt and pepper to taste (for Brussels sprouts)
- 225 g bow tie pasta
- 1 tablespoon olive oil (for pasta dish)
- 340 g cooked smoked sausage (cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste (for pasta dish)
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat your oven to 200°C (400°F).
- Roast the butternut squash by tossing the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes.
- Prepare the Brussels sprouts by tossing with olive oil, salt, and pepper, then spread on a separate baking sheet to roast for 20-30 minutes.
- Cook the bow tie pasta in salted boiling water according to package instructions. Drain and reserve a cup of pasta water.
- Prepare the sausage by slicing and cooking in a skillet over medium heat until browned.
- Sauté the minced garlic in the same skillet until fragrant, then add the butter and let it melt.
- Combine the cooked pasta with the garlic-butter sauce in the skillet, seasoning with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, and sausage slices, mixing gently and finishing with fresh thyme.
Notes
This dish can be made ahead of time, and extra veggies can be added for customization.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg