Delicious Autumn Sausage Pasta Butternut for Fall

Delicious Autumn Sausage Pasta & Butternut Squash Dinner

Scale

3 cups butternut squash, peeled, seeded, cubed
1 tablespoon olive oil
Salt and pepper to taste
340 g Brussels sprouts, trimmed and halved
2 tablespoons olive oil
225 g bow tie pasta
1 tablespoon olive oil
340 g cooked smoked beef sausage (cajun, andouille, or regular smoked beef sausage)
5 cloves garlic, minced
2 tablespoons butter
¼ teaspoon smoked paprika
Fresh thyme leaves

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Prep Vegetables: Peel, seed, and cube butternut squash. Trim and halve Brussels sprouts. Mince garlic.
Sauté Squash & Brussels Sprouts: In a large skillet, heat 1 tablespoon olive oil. Add diced squash and sauté for 8-10 minutes until tender-crisp and golden. Season lightly, then remove and set aside. In the same skillet, heat 2 tablespoons olive oil. Add Brussels sprouts and sauté until tender, then season lightly and set aside.
Cook Pasta: Cook 225g bow tie pasta in heavily salted boiling water until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
Cook Beef Sausage & Aromatics: In the same skillet, heat 1 tablespoon olive oil and 2 tablespoons butter. Add 340g cooked smoked beef sausage and cook until heated through. Add minced garlic, ¼ teaspoon smoked paprika, and fresh thyme leaves; cook for 1-2 minutes until fragrant.
Combine & Serve: Add the cooked pasta, sautéed squash, and Brussels sprouts to the skillet with the sausage mixture. Toss everything to combine, adding a splash of reserved pasta water if needed for desired consistency. Season with salt and pepper to taste. Serve immediately.