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Separate roasting trays let squash and sprouts finish at their own pace. Fully cooked smoked sausage is browned before combining with pasta.
Ingredients and measurements
- 3 cups butternut squash, peeled, seeded, and cubed
- 12 ounces Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil, for squash
- 2 tablespoons olive oil, for Brussels sprouts; Salt, to taste
- Black pepper, to taste
- 8 ounces bow tie pasta
- 1 tablespoon olive oil, for pasta; 12 ounces cooked smoked sausage, sliced (Cajun, andouille, or regular smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Smoked paprika, to taste; Fresh thyme, to taste
Preparation and cooking
- Stage 1
Heat oven to 400°F. Toss squash with its tablespoon oil and sprouts with their two tablespoons; season and spread on separate trays. Roast until fork-tender, checking squash from fifteen minutes and sprouts from twenty.
- Stage 2
Boil pasta according to its package, drain and toss with its tablespoon oil.
- Stage 3
Brown sliced fully cooked sausage in a skillet according to its label. Melt butter, briefly cook garlic, then toss in pasta and paprika.
- Stage 4
Fold in roasted vegetables and sausage gently, heat through and add thyme.
Squash size and sprout density affect cooking differently. Remove each when ready rather than drying one while waiting for the other.
Why separate trays?
Cook raw sausage fully first, to 160°F for pork or beef or 165°F for poultry. The short browning stage assumes a fully cooked product.
Can raw sausage be substituted?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why separate trays?
Squash size and sprout density affect cooking differently. Remove each when ready rather than drying one while waiting for the other.
- Can raw sausage be substituted?
Cook raw sausage fully first, to 160°F for pork or beef or 165°F for poultry. The short browning stage assumes a fully cooked product.