Description
This delicious Autumn Beef Sausage Pasta with Roasted Butternut Squash is a hearty, comforting dish perfect for the cooler months. Featuring tender roasted butternut squash and caramelized Brussels sprouts paired with smoky beef sausage and al dente bow tie pasta, it offers a wonderful blend of savory and slightly sweet flavors. Finished with fresh thyme and smoked paprika, this one-pan skillet meal is easy to prepare and sure to satisfy the whole family.
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
- 225 g bow tie pasta
- Salt for boiling water (as needed)
- ½ cup reserved pasta water (optional)
- 1 tbsp olive oil
Beef Sausage Mixture
- 340 g cooked smoked beef sausage
- 5 cloves garlic, minced
- 2 tbsp unsalted butter
- ¼ tsp smoked paprika
- Fresh thyme leaves (to taste, plus extra for garnish)
- Salt and pepper to taste
Instructions
- Prep and Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. In a separate bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread both vegetables separately on baking sheets and roast in the oven for 20 to 30 minutes, or until they are tender and lightly caramelized, stirring halfway through to ensure even roasting.
- 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 into smaller pieces with a spoon. Cook for 8 to 10 minutes until browned and slightly crispy. Drain excess fat if necessary. Add the minced garlic, smoked paprika, and fresh thyme leaves to the skillet. Sauté for 1 to 2 minutes, stirring frequently, until fragrant but the garlic does not burn.
- Combine and Finish: Add the roasted butternut squash, Brussels sprouts, and cooked pasta to the skillet with the beef sausage mixture. Stir in 2 tablespoons of unsalted butter to add richness and help combine all ingredients. Gently toss everything together to distribute all flavors evenly. If the mixture feels too dry, add a splash of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the pasta hot in generous portions. Garnish with additional fresh thyme leaves for an aromatic and fresh finishing touch. Enjoy immediately for the best flavor and texture.
Notes
- For extra flavor, add a sprinkle of Parmesan cheese before serving if desired.
- To make this dish gluten-free, substitute bow tie pasta with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For added texture, you can toast some pine nuts or walnuts and sprinkle them over the finished dish.
- If you prefer a spicier dish, add a pinch of red chili flakes when cooking the garlic and sausage.
