Autumn Dinner Pasta

Rene Cleveland

Instructions:

1. Roast the Vegetables:

• Preheat oven to 400°F.
• Toss Brussels sprouts with olive oil, salt, and pepper. Keep separate from butternut squash for now. Roast on a baking sheet for 20–30 minutes until caramelized. *Start the sprouts first - about 10 minutes, and then add the oiled and seasoned butter nut to the roasting pan.
• Toss butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet without overcrowding. Roast 15–20 minutes, until tender and lightly golden.
• While veggies are roasting, start making the sausage and garlic sauce and cook the pasta

2. Cook Pasta:

• Boil pasta according to package directions. Drain and set aside.

3. Cook Sausage:

• Heat 1 tbsp olive oil in a large cast-iron or stainless steel skillet. Add sliced sausage and cook 5 minutes per side until lightly browned. Remove from skillet.

4. Make Garlic Butter Sauce:

• In the same skillet, add garlic and cook 1–2 minutes until fragrant. Stir in butter. Add cooked pasta and toss to coat with the sauce.

5. Combine Everything:

• Add roasted butternut squash, roasted Brussels sprouts, sausage, and fresh thyme to the skillet. Toss gently to combine. Adjust seasoning with salt, pepper, and smoked paprika if desired.

6. Serve:

• Serve hot, garnished with extra thyme. Enjoy as a complete meal or pair with a simple Fall salad or warm bread.