Celebrate fall with this slightly sweet and beautiful Pasta with Roasted Squash, Kielbasa and Apple Cider Reduction. This dish has everything you need for a one-dish meal, including tons of veggies, whole grain pasta, and a little savory sausage.
The apple and roasted butternut squash are delightfully sweet, and the sausage and parmesan cheese provide a savory counterpoint. I hope you’ll enjoy it!
Pasta with Roasted Squash, Kielbasa and Apple Cider Reduction
Total Prep Time: 25 minutes
Active Time: 25 minutes
12 ounces whole grain pasta (whole wheat, brown rice, quinoa and corn, red lentil, etc)
½ butternut squash, peels and seeds removed and cut into 1-inch cubes
½ lb kielbasa or other favorite sausage (antibiotic, preservative and hormone-free)
1 onion, minced
2 teaspoons minced garlic from about 2 cloves
4 cups broccoli florets from about 1 small head
2 cups apple cider
1 apple, core removed and cut into ½ inch cubes
½ cup grated parmesan or pecorino romano cheese
Extra virgin olive oil (EVOO), sea salt and black pepper
- Pre-heat your oven to 375 degrees. Toss the cubed squash with a little EVOO and large pinches of salt and pepper. Spread single layer on a large baking sheet or roasting dish and roast for about 25 minutes until tender and golden, tossing once with a spatula so that the cook evenly.
- Bring a large pot of water to a boil and cook the pasta to al dente per package instructions. When the pasta is done cooking drain it and set it aside (toss the pasta with a little EVOO to prevent sticking if it’s going to be several minutes until the other ingredients and sauce are ready).
- Meanwhile place a large sauté pan over medium-low heat. Add a large drizzle of EVOO along with the minced onion, diced apple and kielbasa. Sauté until the onion is translucent and fragrant, about 4 minutes. Add the garlic and sauté another minute.
- Add the apple cider and bring to a simmer. Simmer until the cider is reduced by about 1/2, then add the broccoli and cover the pan until the broccoli is lightly steamed (bright green but still crisp-tender).
- Toss the pasta with the roasted squash and the cider and vegetable mixture. Top with the parmesan cheese and serve warm.