Sausage Fall Dinner Bowl (Print Version)
# Ingredients:
→ Vegetable Medley
01 -
Season with salt and pepper, add to taste
02 -
3 tbsp olive oil, split for different steps
03 -
12 oz Brussels sprouts, cut in half
04 -
3 cups butternut squash, cleaned, diced, and deseeded
→ Pasta & Meat
05 -
1 tablespoon of olive oil for frying
06 -
Smoked sausage, 12 oz (cooked, cajun or andouille optional)
07 -
Bow tie pasta, 8 oz uncooked
→ Butter Sauce & Flavors
08 -
Butter, 2 tbsp
09 -
Salt and pepper, added to taste
10 -
1/4 tsp of smoked paprika
11 -
Minced fresh garlic, 5 cloves
12 -
A small bunch of fresh thyme leaves
# Instructions:
01 -
Prep oven to 400°F. Mix squash pieces with a bit of oil, sprinkle salt and pepper, then spread on a baking tray. Let it bake for 15-20 minutes till soft.
02 -
Coat sprouts lightly with oil, season with pepper and salt, and toss onto a tray. Bake side by side with squash at 400°F for 20-30 mins.
03 -
Follow the package guide to boil pasta until done. Then drain it fully.
04 -
Warm olive oil in a big frying pan. Cook each sausage slice for 5 minutes per side till golden, then remove.
05 -
In the same pan, cook up garlic till fragrant. Stir in butter, then add cooked pasta, making sure pasta gets coated in buttery garlic goodness. Sprinkle in smoked paprika, salt, and pepper as needed.
06 -
Mix in roasted vegetables, sausage, and sprigs of thyme. Give everything a good tossing to coat with buttery garlic mix. Adjust saltiness and other flavors before dishing up.
# Notes:
01 -
Warm and filling meal with roasted fall veggies, pasta, and smoky sausage smothered in a garlic-butter glaze. Love or dislike squash? Sweet potatoes work great too!