Acorn Squash Pasta with Italian Sausage and Brussels Sprouts

2 acorn squash, halved with seeds and pulp removed 

2 shallots, cut into quarters

1 box pasta of your choice, cooked according to package directions

1 lb hot italian sausage 

1 cup olive oil

2 Tbsp balsamic vinegar 

1 cup milk

1/2 cup parmesan cheese 

1/4 tsp cayenne pepper

1 tsp nutmeg

1 Tbsp paprika

4 cloves garlic, whole 

Leaves of 3 fresh thyme sprigs (can sub with 1 Tbsp dried thyme)

Salt and pepper to taste

1 lb brussels sprouts, shaved/thinly sliced (optional)

-Preheat oven to 400 degrees F.

-On a foil-lined baking sheet, place squash halves with cut-side facing up. Add cut shallots and whole garlic cloves to the baking sheet as well. 

-Drizzle the squash, shallots, and garlic with olive oil. Sprinkle with salt and pepper, and place squash cut-side down on the baking sheet. Roast for 30 minutes or until the squash is soft. 

-Optional Brussels Sprout Topping: coat shaved sprouts in olive oil, and place on a sheet pan. Sprinkle lightly with salt and pepper. Roast at 400 degrees F for about 12-15 minutes or until sprouts are caramelized and crunchy.

-Meanwhile, brown italian sausage on the stove in a pan over medium heat. When cooked through, remove from heat and set aside. 

-Scoop the cooked squash flesh and transfer to a blender with the cooked shallot, garlic, milk, 2 tablespoons olive oil, parmesan cheese, balsamic vinegar, thyme, nutmeg, paprika, and cayenne. 

-Blend until creamy, about 2 minutes.

-Add blended squash mixture to the pan with Italian sausage. Add additional milk or stock of choice if needed to achieve desired texture. 

-Simmer for 5 minutes to heat through, and slowly stir in the cooked pasta. Add salt and pepper to taste. 

-Garnish with crispy brussels sprouts and fresh thyme. 

Back to Blog