Ingredients
Scale
- 12 ounces pasta (penne or rigatoni)
- 2 cups roasted squash, cubed
- 1 pound sausage (mild or spicy), sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned, about 5-7 minutes.
- Add minced garlic, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in roasted squash and cook for another 3-4 minutes to blend flavors.
- Combine cooked pasta with the sausage and squash mixture. Toss to coat evenly.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- Use store-bought roasted squash or roast your own at 400°F for 20 minutes with olive oil and seasonings.
- Adjust spice levels with red pepper flakes according to your preference.
- This dish pairs well with a simple green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg