Description
A hearty autumn sausage pasta squash skillet with roasted squash, Brussels sprouts, garlic butter, and smoked sausage.
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
1. Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast 15–20 minutes.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast at 200°C for 20–30 minutes.
3. Boil pasta in salted water until al dente. Drain and reserve some pasta water.
4. Heat olive oil in a skillet. Slice sausage into coins and cook until browned. Remove and set aside.
5. Cook garlic in the same skillet. Add butter until melted. Add cooked pasta and toss. Season with salt, pepper, and smoked paprika.
6. Add roasted squash, Brussels sprouts, sausage, and fresh thyme. Toss and adjust seasoning.
Notes
Roast vegetables on the same sheet if space allows.
Combine ingredients in batches if your skillet is small.
Swap sweet potatoes for squash if needed.
Dish contains gluten and dairy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: N/A
- Sodium: N/A
- Fat: 44 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 65 g
- Fiber: N/A
- Protein: 22 g
- Cholesterol: N/A