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–+ servings

Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

A hearty and comforting autumn dish featuring savory sausage, roasted butternut squash, and sautéed Brussels sprouts tossed with pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces pasta such as penne or fusilli
  • 1 medium butternut squash peeled and cubed
  • 1 pound Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Sausage
  • 1 pound Italian sausage sliced
Garlic and Herbs
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
Parmesan
  • 1/2 cup grated Parmesan cheese for serving

Method
 

Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
  2. Roast in the oven for 20-25 minutes, or until tender and caramelized, stirring halfway through.
Cook the Pasta
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the Sausage
  1. In a skillet over medium heat, add the sliced sausage and cook until browned and cooked through, about 8-10 minutes.
  2. Add the minced garlic, thyme, and rosemary to the skillet, and cook for an additional 2 minutes until fragrant.
Combine and Serve
  1. Add the roasted vegetables and cooked pasta to the skillet with the sausage. Toss everything together until well combined.
  2. Serve hot, topped with grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 6gFiber: 8gSugar: 5g

Notes

Feel free to substitute the sausage with a vegetarian option if desired.

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