Description
A warm, hearty meal perfect for cooler months, featuring savory sausage, sweet butternut squash, and crunchy Brussels sprouts.
Ingredients
Scale
- 1 lb Italian sausage (sliced)
- 12 oz bow-tie pasta
- 1 lb Brussels sprouts (halved)
- 2 cups butternut squash (cubed)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese (grated)
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the sliced Italian sausage until cooked through, about 6-8 minutes.
- Add the halved Brussels sprouts and cubed butternut squash to the skillet, cooking for 8-10 minutes until the vegetables begin to caramelize and soften.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and add the bow-tie pasta. Stir to combine all ingredients evenly.
- Bring the mixture to a boil, then reduce heat to medium-low. Simmer covered for 12-15 minutes, stirring occasionally until the pasta is tender.
- Stir in the heavy cream, Parmesan cheese, balsamic vinegar, and thyme. Mix until the sauce becomes thick and gooey.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving immediately.
- Allow the dish to rest for 2-3 minutes to let the sauce fully thicken before plating individual servings.
Notes
For added flavor, consider using spicy Italian sausage for a kick. Make sure not to overcook the vegetables to keep their crunchiness. Substitute bow-tie pasta with your favorite pasta shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillets
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg