Autumn Sausage Pasta Bowl (Print Version)

# Ingredients:

→ Brussels Sprouts (Roasted)

01 - 2 tablespoons olive oil
02 - 340 g Brussels sprouts, halved after trimming
03 - pepper and salt, adjust as you like

→ Butternut Squash (Roasted)

04 - 3 cups butternut squash, cubed, peeled, and seeds removed
05 - a tablespoon of olive oil
06 - season with salt and black pepper to taste

→ Pasta

07 - 225 g bow tie-shaped pasta

→ Seasoning and Sausage

08 - 1 tablespoon oil (olive is great)
09 - 340 g pre-cooked smoked sausage, either regular, Cajun, or andouille-style
10 - 5 garlic cloves, finely chopped
11 - 2 tablespoons butter
12 - smoked paprika (1/4 teaspoon)
13 - pepper and salt to taste
14 - a few fresh thyme leaves

# Instructions:

01 - Warm your oven up to 200°C. Clean and halve your Brussels sprouts. Toss them with oil, salt, and pepper in a bowl, then spread them out evenly on parchment paper over a baking sheet. Roast them for 20-30 minutes. You can do this while the squash is roasting too.
02 - Set your oven to 200°C. In a bowl, mix chunks of squash with olive oil, plus a sprinkle of salt and pepper. Lay them out in one layer on parchment-covered baking paper, avoiding overlap. Bake for about 15-20 minutes, and start checking softness at 15 minutes.
03 - Fill a big pot with water and bring it to a boil. Cook the pasta based on the package's cooking time until you get that perfect chew (al dente). Drain it well and keep it aside.
04 - In a big skillet, heat a splash of olive oil over medium. Slice smoked sausage into rounds and brown one side for 5 minutes. Flip and cook the other side for 3 minutes. Take it out of the skillet when done.
05 - With the same skillet, turn the heat lower and soften minced garlic in it for around a minute. Toss in butter and stir till it melts entirely. Add your cooked pasta and mix it so the sauce covers it nicely. Season with smoked paprika, plus a touch of salt and pepper.
06 - Into the skillet with the buttery pasta, stir in the roasted squash, Brussels sprouts, sausage pieces, and thyme. Mix gently to make sure everything is coated in the garlic and sausage flavors. Do a final taste check and sprinkle a bit more paprika, pepper, or salt if you’d like.

# Notes:

01 - If your baking sheet is wide enough, you can roast both squash and sprouts on it together.
02 - If your skillet can’t fit everything, just mix things in parts or batches.
03 - Can’t find squash? Sweet potatoes make a great alternative.

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