Description
A hearty and flavorful Autumn Beef Sausage Pasta featuring roasted butternut squash and Brussels sprouts, tossed with smoky beef sausage, garlic, and fresh thyme. This comforting dish balances savory sausage with sweet roasted vegetables, perfect for a cozy fall meal.
Ingredients
Scale
Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
Pasta and Sausage
- 225 g bow tie pasta
- 1 tbsp olive oil
- 340 g cooked smoked beef sausage
- 5 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- ¼ tsp smoked paprika
- Fresh thyme leaves
Instructions
- Prep and Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. In a separate bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread both vegetables out on baking sheets and roast them for 20 to 30 minutes until they are tender and lightly caramelized.
- Cook Pasta: While the vegetables roast, bring a large pot of heavily salted water to a boil. Add 225 grams of bow tie pasta and cook until al dente according to package instructions. Before draining, reserve about half a cup of the starchy pasta water. Drain the pasta and set aside.
- Cook Beef Sausage and Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cooked smoked beef sausage, breaking it up with a spoon, and cook for 8 to 10 minutes until browned. Drain any excess fat from the skillet. Add the minced garlic, smoked paprika, and fresh thyme leaves, cooking for an additional 1 to 2 minutes until fragrant, being cautious not to burn the garlic.
- Combine and Finish: Add the roasted butternut squash, roasted Brussels sprouts, and the cooked pasta to the skillet with the sausage mixture. Stir in 2 tablespoons of unsalted butter and gently toss everything together to combine well. If the dish feels dry, add a splash of the reserved pasta water to loosen it. Finally, taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve generous portions immediately, garnished with extra fresh thyme leaves for enhanced freshness and aroma.
Notes
- Be sure not to overcook the garlic to avoid bitterness.
- You can substitute bow tie pasta with any other short pasta like penne or rotini.
- For a spicier twist, add a pinch of red pepper flakes when cooking the sausage.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave adding a splash of water or broth to maintain moisture.
