Foglie D’Autunno with Merguez & Roasted Fall Veggies

Foglie D’Autunno with Merguez & Roasted Fall Veggies

The “sauce” of Merguez and roasted vegetables would work with

any short pasta, but the foglie are leaf-shaped and just like

Fall leaves…multi-colored. I love the flavor of the

caramelized roasted vegetables. It’s a perfect Fall & Winter


Prep Time: 15 minutes
Cook Time: 40 minutes
Serves 4-6



oz Castellano Foglie D’autunno (or other short pasta
cups each Brussels sprouts, halved with yellowed leaves and brown bottoms removed, Cremini mushrooms halved or quartered, depending on size, Beets (small ones quartered, large ones halved) don`t peel, Cooking pumpkin or squash, peeled and cut into 1 inch cubes
Good olive oil
Sea salt and freshly ground pepper
Tbsp fresh thyme leaves (I’d use just a little less of the dried if you can’t find fresh)
–2 tsp maple syrup
large Merguez sausages (if you can`t find Merguez, fresh chorizo is wonderful too or any other spicy sausage)


Step 1

Preheat the oven to 400°F/200°C

Step 2

Line lipped baking sheets and/or cake tins with foil for

easy clean up. I do separate pans as follows so that I don’t

overcook any of the vegetables:
Brussels sprouts & mushrooms
Beets (I actually wrap the beets with the foil)
Pumpkin or squash cubes

Step 3

Toss each of the vegetables with a drizzle of good olive oil

and some sea salt & freshly ground pepper. Additional seasoning

for the pumpkin – drizzle of maple syrup and thyme.

Step 4

Roast until each type of vegetable is fork tender, but still

has some crunch to it. No mushy veggies, please, so check the

oven after 15 minutes and remove as they are ready. This step

can take up to 40 minutes or they might surprise you and all be

ready at 20.

Step 5

In the meantime, get the water boiling in a large Dutch oven

and don’t forget to add salt once the water comes to a boil.

Step 6

Let the beets cool a bit before peeling. I cut them into

chunks too so all the veggies were roughly the same size. Put

all the veggies in a large bowl and cover with foil. Set aside

while the pasta cooks al dente.

Step 7

While the water is boiling and once the veggies are cooked,

broil the Merguez sausages (5 minutes per side if they’re

large, less if they’re the skinny kind I remember from

Montreal). Slice into 1” rounds and add to the veggies.

Step 8

Once the pasta is cooked (5-7 minutes), drain and add to the

sausage and veggie mix. Toss and add more seasonings to taste.

This is a very dry sauce with way more meat and vegetables than

pasta. Merguez tend to be very spicy so I would taste before

adding more salt or pepper. A sprinkle of thyme is always

lovely though.
I served this with a salad of crunchy Romaine Hearts and a

tangy vinaigrette.

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