Description
Enjoy cozy fall evenings with our flavorful Autumn Sausage Pasta Squash recipe — perfect for family dinners. Try it today!
Ingredients
Scale
- 3 cups butternut squash, cubed
- 340 g Brussels sprouts, halved
- 225 g bow tie pasta
- 340 g cooked smoked sausage (chicken or turkey)
- 5 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil (for butternut squash)
- 1 tablespoon olive oil (for pasta dish)
- 2 tablespoons olive oil (for Brussels sprouts)
- Salt and pepper to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat your oven to 200°C (400°F).
- Toss butternut squash with olive oil, salt, and pepper; spread on a parchment-lined baking sheet and roast for 15-20 minutes until tender.
- Toss Brussels sprouts with olive oil, salt, and pepper; spread on another baking sheet and roast for 20-30 minutes until crispy.
- Boil salted water in a large pot; cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- In a skillet, heat olive oil over medium heat; cook sliced sausage until browned on both sides. Remove sausage from skillet.
- In the same skillet, sauté minced garlic until fragrant; add butter and melt.
- Combine cooked pasta with garlic butter in the skillet; mix in roasted vegetables and sausage. Season to taste with salt, pepper, and smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roasting, Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg