Ingredients
Scale
- 2 cups squash, cubed
- 8 oz sausage, sliced
- 12 oz pasta (penne or your choice)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil and parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add sausage slices and cook until browned, about 5-7 minutes.
- Add minced garlic and cherry tomatoes to the skillet, cook for another 2-3 minutes until fragrant and tomatoes soften.
- Stir in roasted squash and cooked pasta, mix well. Sprinkle with Parmesan cheese and garnish with fresh herbs before serving.
Notes
- Feel free to substitute with turkey sausage for a leaner option.
- Best enjoyed fresh but leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Sautéing, Boiling
- Cuisine: American
- Diet: dinner
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg