Sausage Pasta Fall Flavors (Print Version)
# Ingredients:
→ Veggies for Roasting
01 -
12 oz halved Brussels sprouts
02 -
Salt and pepper as needed
03 -
3 tablespoons olive oil, split up
04 -
3 cups cubed butternut squash, peeled and seeded
→ Pasta & Sausage
05 -
12 oz pre-cooked smoked sausage (like cajun, andouille, or plain)
06 -
1 tbsp of olive oil
07 -
8 oz of bow tie pasta
→ Garlic Sauce & Flavors
08 -
A small bundle of fresh thyme
09 -
1/4 tsp of smoked paprika
10 -
5 minced garlic cloves
11 -
2 tbsp of butter
12 -
Salt and pepper as you'd like
# Instructions:
01 -
Set your oven to 400°F. Mix cubed squash with a drizzle of olive oil, plus a sprinkle of salt and pepper. Lay on a baking sheet lined with parchment and cook 15-20 minutes until soft.
02 -
Stir the halved sprouts with some olive oil, and season lightly with salt and pepper. Spread on a baking tray, then bake for 20-30 minutes at 400°F. You can cook these next to your squash if there's room.
03 -
Boil water and cook the bow tie pasta as the box says. Drain once done.
04 -
Place olive oil into a hot skillet. Cook slices of smoked sausage for around 5 minutes per side so they brown nicely. Remove and set aside.
05 -
Use the same skillet and sauté garlic until soft. Drop in butter, add drained pasta, and coat everything with the buttery garlic mix. Sprinkle with smoked paprika, then season simply with salt and pepper.
06 -
Throw the roasted veggies, sausage, and handfuls of fresh thyme into your skillet with the pasta. Give it all a toss so the garlic butter smothers the entire dish. Taste and tweak seasonings if necessary.
# Notes:
01 -
This cozy dish brings together roasted veggies, smoky sausage, and buttery pasta. Swap butternut for sweet potatoes if that's easier!