Autumn Sausage & Veggie Pasta

Ingredients

• 1 pound precooked sausage, sliced
• 16 ounces pasta (I used rigatoni)
• 2 tablespoons olive oil, divided
• 1 cup Brussels sprouts, halved
• 1 cup butternut squash, cubed
• 1/2 cup (1 stick) butter, melted
• 2 tablespoons minced garlic
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400° and place parchment paper on a 11-by-17-inch baking pan.
2. In a large bowl, toss the Brussels sprouts and butternut squash in 1 tablespoon oil; add a little salt and pepper if desired.
3. Spread the Brussels sprouts and butternut squash into a single layer in the prepared pan.
4. Bake the veggies at 400° for about 25 minutes.
5. Meanwhile, cook the pasta according to package instructions; drain.
6. In a large skillet, heat the remaining 1 tablespoon of oil.
7. Add in the sliced sausage and cook until browned.
8. Toss the pasta, roasted vegetables, sausage, and garlic butter sauce together; season with salt and pepper.
9. Serve hot with a side salad for a complete meal.

The original recipe for this amazing autumn meal can be found here.