Smoked Sausage Pasta with Roasted Squash and Brussels Sprouts (Print-Friendly Version)
Separate roasting trays let squash and sprouts finish at their own pace. Fully cooked smoked sausage is browned before combining with pasta.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 3 cups butternut squash, peeled, seeded, and cubed
02 - 12 ounces Brussels sprouts, trimmed and halved
03 - 1 tablespoon olive oil, for squash
04 - 2 tablespoons olive oil, for Brussels sprouts
05 - Salt, to taste
06 - Black pepper, to taste
07 - 8 ounces bow tie pasta
08 - 1 tablespoon olive oil, for pasta
09 - 12 ounces cooked smoked sausage, sliced (Cajun, andouille, or regular smoked sausage)
10 - 5 cloves garlic, minced
11 - 2 tablespoons butter
12 - Smoked paprika, to taste
13 - Fresh thyme, to taste
# How to Make It:
01 - 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.
02 - Boil pasta according to its package, drain and toss with its tablespoon oil.
03 - Brown sliced fully cooked sausage in a skillet according to its label. Melt butter, briefly cook garlic, then toss in pasta and paprika.
04 - Fold in roasted vegetables and sausage gently, heat through and add thyme.
# Extra Suggestions:
01 - Squash size and sprout density affect cooking differently. Remove each when ready rather than drying one while waiting for the other.
02 - 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.