Autumn Dinner with Sausage and Pasta
A warm and hearty meal with sausage, pasta, Brussels sprouts, and butternut squash, finished with a rich garlic butter sauce.
Ingredients
Main ingredients
- 1 lb sausage (Italian or your choice) Use your favorite type for a personal touch.
- 8 oz pasta (farfalle or penne recommended) Feel free to switch to a gluten-free option.
- 2 cups Brussels sprouts, halved Fresh Brussels sprouts work great.
- 2 cups butternut squash, diced Roast until tender for the best flavor.
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- to taste Salt and pepper
- 1/4 cup grated Parmesan cheese (optional) Top with cheese if desired.
- to taste Fresh herbs (such as thyme or parsley, for garnish)
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Spread the diced butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for about 25-30 minutes until tender.
- Meanwhile, in a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat and add minced garlic. Cook for about 1 minute until fragrant.
- Add the halved Brussels sprouts to the skillet and sauté until tender and slightly browned, about 5-7 minutes.
Assembly
- Once the butternut squash is roasted, combine it with the pasta, sausage, and Brussels sprouts in the skillet. Toss everything together.
- Season with additional salt and pepper to taste. Top with grated Parmesan cheese if desired.
- Serve warm, garnished with fresh herbs.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, just warm it up in a skillet or microwave. You can prepare the components separately and combine them just before serving for a fresh meal.