Autumn Pasta with Butternut Squash, Brussels Sprouts, and Italian Sausage
This comforting Autumn Pasta combines sweet butternut squash, Brussels sprouts, and savory Italian sausage, making it a perfect meal for cozy evenings and family gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (e.g., penne or fusilli) Any type of pasta can be used, including gluten-free.
- 1 small butternut squash, peeled and diced Pumpkin or sweet potatoes can be used as substitutes.
- 1 cup Brussels sprouts, halved Other greens like kale can be substituted if desired.
- 2 tablespoons olive oil
- to taste Salt and pepper Adjust based on preference.
Protein
- 1 pound Italian sausage (sweet or spicy, ground) Can be replaced with turkey sausage or omitted for a vegetarian version.
Flavorings
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese Optional for a vegan version.
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper in a baking dish. Roast for about 25-30 minutes, or until tender and crispy.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the roasted vegetables to the skillet with the sausage. Stir in the cooked pasta and mix well to combine.
- Serve hot, topped with grated Parmesan cheese and fresh parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be frozen for up to 2 months. Reheat with a splash of water or olive oil to revive the creaminess.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 55gProtein: 25gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 6gSugar: 5g
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