Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 pound sausage (pork or chicken), sliced
- 3 cups cooked pasta (penne or fusilli)
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- While squash roasts, cook sausage in a skillet over medium heat until browned. Remove excess fat if necessary.
- Add garlic, sage, and red pepper flakes to the sausage, cook for 1-2 minutes until fragrant.
- Combine cooked pasta, roasted squash, and sausage mixture. Toss to combine and heat through.
- Garnish with fresh parsley before serving.
Notes
- Feel free to substitute with vegetarian sausage or add other seasonal vegetables like spinach or kale.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, sautéing, combining
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg