Ingredients
- Butternut Squash (1 medium, peeled and cubed)
- Brussels Sprouts (1 pound, trimmed and halved)
- Chicken Sausage (12 oz package, pre-cooked, sliced)
- Penne or Rigatoni Pasta (1 pound)
- Olive Oil (3 tablespoons)
- Chicken Broth (1/2 cup)
- Garlic (3 cloves, minced)
- Parmesan Cheese (1/4 cup, freshly grated)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 15 minutes.
- Step 2: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
- Step 3: After the initial 15 minutes of roasting, add the sliced chicken sausage to the baking sheet with the vegetables. Return to the oven and continue roasting for another 10–12 minutes, or until the squash is tender and the sausage is heated through and slightly browned.
- Step 4: In a very large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Step 5: Add the drained pasta, the roasted vegetable and sausage mixture, and the 1/2 cup of chicken broth (or reserved pasta water) to the skillet. Toss everything together vigorously over medium heat until the broth reduces slightly and coats the ingredients. Stir in the grated Parmesan cheese and serve immediately.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, noting that the pasta will absorb the remaining sauce as it cools.
- For best results when reheating, gently warm smaller portions in a skillet over low heat, adding a splash of extra chicken broth or water to prevent the pasta from drying out.
- Brighten the final dish with a sprinkle of fresh herbs like chopped parsley or sage, or add a drizzle of balsamic glaze just before serving for a tangy finish.
- If your Brussels sprouts look pale, wait until the last 5 minutes of roasting, then crank the oven temperature up to 450°F briefly to ensure crisp, caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American