Autumn Sausage Pasta and Squash
This autumn sausage pasta and squash recipe is perfect to welcome the chilly fall weather.
Cook Time
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
3 cups butternut squash, peels, seeded and cubed
2 tbs olive oil (for veggies)
salt and pepper to taste
10-15 brussels sprouts, trimmed and halved
2 tbs olive oil for the skillet
bag of bow tie pasta
cooked smoked sausage (I'm using andouille), sliced into coins
2 garlic cloves, minced
2 tbs butter, and extra in case it's needed at the end
1/2 tsp smoked paprika
parsley to garnish
Recipe
- Preheat your oven to 400 degrees F. Add your cubed butternut squash and brussels sprouts into a bowl and toss it in olive oil, salt and pepper.
- Spread that in a single layer on a baking sheet and roast for 15-20 minutes, until the butternut squash is tender and brussels sprouts are cooked through. I like to roast mine for a little longer.
- Bring a large pot of water with salt to a boil. Cook the bow tie pasta until al dente. Drain and reserve the noodles in a little pasta water while you get the rest of the recipe prepared.
- Heat olive oil in a large skillet over medium heat and add your minced garlic to cook for a few minutes. Add your sliced sausage to the pan and cook until they’re browned on both sides.
- Add in butter, noodles and the roasted butternut squash and brussels sprouts (which should be done at this point).
- Season it with salt, pepper, smoked paprika and stir it all up.
- If you need a little more olive oil or butter, add as needed.
- Serve immediately and enjoy!
Autumn Sausage Pasta and Squash is a go-to fall recipe I love to make on a weeknight. It’s easy and good for meal prepping. It’s a cozy meal using fall ingredients and the smell is amazing! It’s the perfect way to welcome cool weather.
