Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 pound short cut pasta (e.g., penne or rigatoni)
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts with the olive oil, salt, and pepper on a large baking sheet. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
- Step 2: While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
- Step 3: In a large skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain any excess grease, then add the minced garlic and cook for 1 minute until fragrant.
- Step 4: Pour the chicken broth into the skillet and scrape up any browned bits from the bottom. Add the roasted butternut squash and Brussels sprouts to the sausage mixture and simmer for 2 minutes to meld the flavors.
- Step 5: Add the drained pasta and the reserved pasta water to the skillet. Toss thoroughly to coat all the ingredients. Stir in the grated Parmesan cheese until it is melted and creates a light, creamy sauce. Serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days, adding a small splash of broth or water when storing to help keep the pasta from drying out entirely.
- To prevent the pasta from getting mushy, reheat individual portions gently in a skillet over low heat, stirring occasionally until warmed through.
- Ensure the vegetables are spread in a single layer during Step 1; overcrowding the baking sheet will steam the Brussels sprouts instead of caramelizing them, which is essential for texture.
- For a final touch of brightness and warmth, finish the plated dish with a sprinkle of fresh parsley and a pinch of crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American