Description
A delightful dish combining butternut squash, Brussels sprouts, and smoked sausage, perfect for cozy fall gatherings.
Ingredients
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 340 grams Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 225 grams bow tie pasta
- 340 grams cooked smoked sausage (cajun, andouille, or regular)
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper; spread in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes.
- While the squash cooks, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper; spread on another parchment-lined baking sheet and roast for 20-30 minutes.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving some pasta water.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Slice the smoked sausage and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant, then add butter until melted.
- Combine the cooked pasta with the garlic and butter, and toss to coat. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, Brussels sprouts, and cooked sausage to the skillet, gently mixing everything. Adjust seasoning as needed. Serve hot, garnished with fresh thyme.
Notes
Consider adding freshly grated Parmesan cheese on top before serving for an extra touch of richness.
