Description
A heartwarming autumn dish featuring roasted Brussels sprouts, sweet butternut squash, smoky sausage, and bow tie pasta in a buttery garlic sauce.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 1 medium butternut squash, peeled and diced
- 12 oz bow tie pasta
- 12 oz smoked sausage, sliced
- 3 tablespoons butter
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- Meanwhile, cook the bow tie pasta according to package instructions until al dente. Drain and set aside, saving a cup of pasta water for later.
- In a large skillet, melt the butter over medium heat, then add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced sausage and cook for 5-7 minutes until browned.
- Toss in the roasted veggies and cooked pasta, mixing thoroughly, adding reserved pasta water as needed for creaminess.
- Serve warm, garnished with Parmesan cheese and parsley.
Notes
Allow the butter to come to room temperature for easier melting. Adjust seasoning to taste, especially the garlic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg