Smoked Sausage Pasta with Brussels Sprouts & Squash

Here’s a tasty recipe for Smoked Sausage Pasta with Brussels Sprouts & Squash—a cozy, flavorful dish perfect for a hearty meal!

Smoked Sausage Pasta with Brussels Sprouts & Squash

Ingredients:

• 8 oz pasta (penne, rigatoni, or your choice)

• 1 lb smoked sausage, sliced into rounds

• 1 small butternut squash or acorn squash, peeled and cut into 1/2-inch cubes

• 12 oz Brussels sprouts, trimmed and halved

• 3 cloves garlic, minced

• 1 small onion, diced

• 2 tbsp olive oil

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 1/2 cup grated Parmesan cheese (plus more for serving)

• 1/2 cup chicken broth or pasta water

• Fresh parsley or basil, chopped (optional, for garnish)

Instructions:

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. Roast Veggies:
   Preheat oven to 425°F (220°C). Toss the squash cubes and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.

3. Cook Sausage:
   While the veggies roast, heat remaining olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage and set aside.

4. Sauté Aromatics:
   In the same skillet, add diced onion and cook until translucent, about 3 minutes. Add minced garlic and crushed red pepper flakes (if using) and cook for another 1 minute, until fragrant.

5. Combine:
   Add roasted Brussels sprouts and squash back to the skillet with the onions and garlic. Stir in cooked sausage. Pour in chicken broth or reserved pasta water to loosen the mixture.

6. Mix Pasta & Cheese:
   Add cooked pasta to the skillet and toss everything together. Stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.

7. Serve:
   Garnish with fresh parsley or basil and extra Parmesan cheese. Serve hot!