Sausage Pasta with Vegetables
This hearty autumn dinner combines roasted butternut squash, Brussels sprouts, smoky sausage, and bow tie pasta in a flavorful garlic butter sauce. Perfect for weeknights or meal prep.
Equipment
- 1 oven for roasting vegetables at 400°F
- 1 large skillet cast-iron or stainless steel
- 2 baking sheets for roasting vegetables
- 1 pot for boiling pasta
Ingredients
- 3 cups butternut squash peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 12 oz Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and black pepper to taste
- 8 oz bow tie pasta
- 1 tbsp olive oil
- 12 oz cooked smoked sausage Andouille or Cajun, sliced
- 5 cloves garlic minced
- 2 tbsp butter
- ¼ tsp smoked paprika optional
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 15 to 20 minutes until tender and golden.
- Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast on a separate sheet or alongside squash for 20 to 30 minutes until caramelized.
- Cook bow tie pasta according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and cook about 5 minutes per side until lightly browned. Remove sausage from skillet.
- In the same skillet, add minced garlic and cook 1 to 2 minutes until fragrant. Stir in butter until melted.
- Add cooked pasta to the skillet and toss to coat in the garlic butter sauce.
- Return roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Toss gently to combine and heat through. Season with additional salt, pepper, and smoked paprika if using.
- Serve hot garnished with extra thyme.
Notes
- Roast vegetables up to 3 days ahead for convenience.
- Use pre-cubed squash to save prep time.
- Roast veggies in a single layer for best caramelization.
- Substitute gluten-free pasta for a gluten-free option.
- Store leftovers refrigerated for up to 3 days or freeze.