Description
A cozy autumn pasta featuring roasted butternut squash, Brussels sprouts, and savory Italian sausage, tossed with pasta and Parmesan.
Ingredients
- 1 small butternut squash (about 1–1.5 lb), cut into 1-inch cubes
- 12 oz Brussels sprouts, halved
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb Italian sausage, casings removed
- 12 oz pasta
- 1/2 cup grated Parmesan
- 2 tablespoons butter or a splash of olive oil
- Zest of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Roast on a rimmed baking sheet for 25–30 minutes, flipping once, until caramelized.
- Meanwhile, brown the Italian sausage in a skillet until it reaches 160°F (71°C).
- Boil pasta until 1–2 minutes shy of package instructions, reserve 1 cup of pasta water, and then drain.
- Combine roasted vegetables, sausage, pasta, and Parmesan, adding reserved pasta water gradually until the sauce is silky.
- Finish with butter or olive oil and lemon zest before serving.
Notes
Cut vegetables uniformly for even roasting and don’t overcrowd the pan for proper caramelization.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian