Description
Cozy Sausage Pasta with Brussels Sprouts and Butternut Squash – A Comforting Fall Favorite
Ingredients
Scale
- 8 oz (225 g) pasta (penne, rigatoni, farfalle, or rotini)
- 10 oz (280 g) sausage (chicken, turkey, or plant-based)
- 2 cups brussels sprouts, trimmed and halved
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ cup (120 ml) vegetable broth
- ½ cup (120 ml) cream or half-and-half
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- ¼ cup (25 g) grated Parmesan or non-dairy alternative
- Red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss brussels sprouts and butternut squash with oil, salt, pepper, thyme, and oregano. Spread on a baking sheet and roast 20–25 minutes, flipping halfway.
- In a large skillet, brown sausage for 5–7 minutes. Remove and set aside. Add onion and cook 3–4 minutes, then garlic for 30 seconds.
- Boil pasta until al dente. Reserve ½ cup pasta water and drain.
- Return sausage to skillet. Add broth and cream; simmer 2–3 minutes until slightly thickened.
- Add pasta and toss to coat. Add pasta water if needed. Fold in roasted vegetables and Parmesan. Season with salt, pepper, and red pepper flakes.
- Cook 1 more minute to blend flavors, then serve warm.
Notes
- Swap squash with sweet potatoes or pumpkin.
- Replace sprouts with broccoli or zucchini.
- Add spinach or kale at the end for freshness.
- Use gluten-free pasta if needed.
- Add lemon juice for brightness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Sausage Pasta, Brussels Sprouts, Butternut Squash, Autumn Dinner