Fall Harvest Sausage Pasta Bowl (Print Version)
# Ingredients:
→ Roasted Vegetables
01 -
3 cups butternut squash, peeled, seeded, cubed
02 -
12 oz Brussels sprouts, halved
03 -
3 tablespoons olive oil (divided)
04 -
Salt and pepper to taste
→ Pasta & Sausage
05 -
8 oz bow tie pasta
06 -
12 oz cooked smoked sausage (cajun, andouille, or regular)
07 -
1 tablespoon olive oil
→ Sauce & Seasonings
08 -
5 cloves garlic, minced
09 -
2 tablespoons butter
10 -
1/4 teaspoon smoked paprika
11 -
Fresh thyme
12 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Spread on lined baking sheet and roast 15-20 minutes until tender.
02 -
Toss halved sprouts with olive oil, salt, and pepper. Spread on baking sheet and roast at 400°F for 20-30 minutes (can roast alongside squash).
03 -
Cook bow tie pasta according to package directions. Drain.
04 -
Heat olive oil in large skillet. Cook sliced sausage 5 minutes per side until browned. Remove from pan.
05 -
In same skillet, cook minced garlic until soft. Add butter and cooked pasta, coating with garlic butter sauce. Season with salt, pepper and smoked paprika.
06 -
Add roasted vegetables, sausage, and fresh thyme to pasta. Toss to coat everything in garlic butter sauce. Adjust seasonings to taste.
# Notes:
01 -
A hearty autumn dinner combining roasted seasonal vegetables with pasta and smoked sausage in a garlic butter sauce. Can use sweet potatoes instead of butternut squash.