Sausage Pasta Autumn Bowl (Print Version)
# Ingredients:
→ Vegetable Mix
01 -
12 oz Brussels sprouts, sliced in half
02 -
3 cups cubed butternut squash (peeled and deseeded first)
03 -
Season to taste with salt and pepper
04 -
3 tablespoons olive oil, split for use
→ Noodles & Sausage
05 -
8 oz bow tie pasta (farfalle)
06 -
1 tablespoon olive oil
07 -
12 oz pre-cooked smoked sausage (cajun, andouille, or any type you prefer)
→ Flavor Boosters
08 -
A pinch of smoked paprika (1/4 teaspoon)
09 -
5 cloves of minced garlic
10 -
2 tablespoons butter
11 -
Fresh sprigs of thyme
12 -
Season with salt and pepper to your preference
# Instructions:
01 -
Warm up your oven to 400°F. Toss squash cubes with some olive oil, salt, and pepper. Arrange on a baking tray lined with parchment paper. Bake about 15-20 minutes, or until soft.
02 -
Mix halved sprouts with olive oil, salt, and pepper. Spread them on a baking pan. Roast in the 400°F oven for 20-30 minutes (alongside the squash, if there's room).
03 -
Cook up the bow tie noodles following the package directions, then strain and set aside.
04 -
Heat a big skillet with olive oil. Sauté the sausage slices until they're golden brown—around 5 minutes per side. Take them out and set aside.
05 -
Using the same skillet, soften the minced garlic, then stir in the butter. Toss in the cooked pasta and mix it well in the buttery garlic blend. Dash in smoked paprika, salt, and pepper.
06 -
Combine roasted veggies, sausage, and thyme with the pasta in the skillet. Mix everything gently so it's coated with that tasty garlic butter. Tweak the seasoning if needed.
# Notes:
01 -
A cozy dinner featuring a mix of roasted fall veggies, noodles, and smoky sausage, all wrapped in a buttery garlic blend. Sweet potatoes can take the place of squash for a change.