Description
This Autumn Beef Sausage Pasta with Roasted Butternut Squash is a hearty and flavorful dish perfect for the cooler months. Featuring tender roasted butternut squash and Brussels sprouts paired with savory smoked beef sausage and al dente bow tie pasta, this recipe blends fall vegetables with robust spices like smoked paprika and fresh thyme. The combination offers a comforting meal that’s both easy to prepare and packed with rich autumn flavors.
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 pasta water)
Sausage and Aromatics
- 1 tbsp olive oil
- 340 g cooked smoked beef sausage
- 5 cloves garlic, minced
- 2 tbsp unsalted butter
- ¼ tsp smoked paprika
- Fresh thyme leaves
- 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, do the same with the trimmed and halved Brussels sprouts, but using 2 tablespoons of olive oil. Spread both the squash and Brussels sprouts on baking sheets, making sure they are in a single layer. Roast them for about 20 to 30 minutes until they become tender and lightly caramelized, which enhances their natural sweetness and flavor.
- Cook Pasta: While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Add 225 grams of bow tie pasta and cook according to package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water to adjust the sauce consistency later. Drain the pasta and set it aside.
- Cook Beef Sausage and Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 340 grams of cooked smoked beef sausage, breaking it up with a spoon or spatula. Cook it for 8 to 10 minutes until it is browned and fragrant. Drain any excess fat from the skillet. Then add the minced garlic, ¼ teaspoon smoked paprika, and fresh thyme leaves. Cook for an additional 1 to 2 minutes, stirring constantly to release the aromas, but be careful not to burn the garlic.
- Combine and Finish: Add the roasted butternut squash, roasted Brussels sprouts, and the drained pasta into the skillet with the sausage mixture. Stir in 2 tablespoons of unsalted butter to help meld all the flavors together. Gently toss all the ingredients to ensure they’re well combined. If the dish feels a bit dry, add a splash of the reserved pasta water little by little until you reach your preferred consistency. Taste and adjust seasoning with salt and pepper accordingly.
- Serve: Plate generous portions immediately. Garnish with extra fresh thyme leaves for a fresh herbal aroma and an attractive presentation. Enjoy this comforting, autumn-inspired pasta dish while warm.
Notes
- You can substitute the cooked smoked beef sausage with other cooked sausages like chicken or pork if preferred.
- For a vegetarian version, omit the sausage and add more roasted vegetables or plant-based sausage alternatives.
- Make sure to reserve pasta water before draining; it helps to bind the sauce to the pasta perfectly.
- Adjust the amount of smoked paprika to suit your taste; it brings a subtle smoky depth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
