About 45 minutes
Lemon Thyme Buttered Pasta with Roasted Sausages
& Acorn Squash
1 lb pasta shells (small) or penne
1 lb fancy sausage (pork fennel, turkey sage, or the like)
1 small acorn (or butternut) squash, cut in half vertically, seeds scooped out, each half into ½” crescents
1 c flat leaf parsley, roughly chopped
½ red pepper, chopped
1 onion, chopped
Butter to sauté
¼ c butter for sauce
½ lemon, juiced
1 tsp thyme
1 tsp garlic granules
½ tsp salt
10 cracks fresh black pepper
Step by Step Instructions
Set the oven to 350° and line a baking sheet with parchment paper.
Place the sausages on one end of the baking sheet and arrange the squash on the other end of the pan. Pop the pan into the oven for 30 minutes until the squash is tender and the sausages are cooked through.
Once the sausages and squash are in the oven melt a bit of butter in a heavy skillet over medium and sauté the onions until they begin to brown, then add the peppers and sauté 3 minutes more. When the peppers begin to soften, set the heat to low to keep warm.
When the sausages have been in the oven for 15 minutes put a large pot of salted water and cook the pasta to al dente as per package instructions. When the pasta is done drain well then return it to the pot along with the butter, lemon juice, salt, pepper, garlic granules, thyme, sauteed onion, and peppers. Mix well then cover to keep warm until the sausages and squash are done.
When the pan is done in the oven slice the sausages into rounds and remove the skin from the squash with a paring knife then cube the squash and mix the sausage rounds, cubed squash, and parsley into the pasta.
Serve the pasta into shallow bowls, sprinkle with fresh grated Parmesan and a few cracks of fresh black pepper, then sit down and enjoy the wonderful flavors of pure comfort that you created for dinner!