Butternut Squash, Brussels Sprouts and Sausage Pasta

Almost vegan. :) If you used plant-based sausage, it could be totally vegan. I thought this was pretty tasty. The kids were not big fans. So, I have a lot of leftovers, which is totally fine with me.


INGREDIENTS:

1 tablespoon olive oil
3 cups cubed butternut squash, peeled
2 cups halved (or quartered) Brussels sprouts
Pink Himalayan salt and fresh ground black pepper to taste
3/4 pound whole-wheat pasta of choice (I used chickpea Rotini)
1 package chicken sausage (I used apple gouda)
Kosher salt and fresh ground black pepper to taste
1/3 cup nutritional yeast (or parmesan cheese)
3 tbsp parmesan cheese (optional)


INSTRUCTIONS:

• Preheat oven to 425 degrees.
• In a large bowl toss together the vegetables, oil, salt and pepper until coated.
• Dump the vegetables out onto a rimmed baking sheet and spread them out into a single layer.
• Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10 minutes or until the squash is tender.
• While the vegetables roast cook the pasta according to package instructions, reserve 1 cup of the pasta water.
• Heat a large skillet over medium heat.
• Cut the sausage into small pieces and add it to the skillet until warm
• Add the cooked pasta to the skillet along with the roasted vegetables, and nutritional yeast.
• Toss everything together and slowly add in some of the pasta water until a sauce starts to form.

Season with more salt and pepper and top with parmesan cheese if desired.