Save to Pinterest A cozy, flavorful one-skillet meal featuring bow tie pasta tossed with smoked sausage, roasted butternut squash, and Brussels sprouts in a rich garlic butter sauce—a perfect celebration of falls best ingredients.
Ingredients
- Vegetables: 3 cups butternut squash, peeled, seeded, cubed, 1 tbsp olive oil (for butternut squash), Salt and pepper, to taste (for butternut squash), 340 g Brussels sprouts, trimmed and halved, 2 tbsp olive oil (for Brussels sprouts), Salt and pepper, to taste (for Brussels sprouts)
- Pasta: 225 g bow tie pasta (farfalle)
- Proteins: 340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
- Sauce & Seasoning: 1 tbsp olive oil (for pasta dish), 5 cloves garlic, minced, 2 tbsp butter, Salt and pepper, to taste (for pasta dish), ¼ tsp smoked paprika, Fresh thyme leaves, for garnish
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Step 2:
- Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on one baking sheet and roast for 15 20 minutes, or until tender and lightly caramelized.
- Step 3:
- Toss the halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on the second baking sheet and roast for 20 30 minutes, stirring halfway, until crispy and browned.
- Step 4:
- Meanwhile, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water.
- Step 5:
- In a large skillet over medium heat, add 1 tbsp olive oil. Add the sliced smoked sausage and cook until browned on both sides, about 5 7 minutes. Remove sausage and set aside.
- Step 6:
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the butter and let it melt.
- Step 7:
- Add the cooked pasta to the skillet, tossing to coat in the garlic butter. Season with salt, pepper, and smoked paprika. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Step 8:
- Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix until everything is well combined and heated through.
- Step 9:
- Taste and adjust seasoning. Serve warm, garnished with extra thyme if desired.
Save to Pinterest Required Tools
Large pot, 2 baking sheets, Parchment paper, Large skillet, Sharp knife, Cutting board, Colander, Wooden spoon or spatula
Allergen Information
Contains wheat (pasta) and dairy (butter). Sausage may contain additional allergens (soy, milk, or gluten) check ingredient labels if sensitive. For gluten free Use gluten free pasta and confirm sausage is gluten free.
Nutritional Information
Calories: 550 Total Fat: 29 g Carbohydrates: 52 g Protein: 21 g
Save to Pinterest This comforting autumn meal combines smoky sausage and seasonal vegetables for a hearty dish that satisfies all season long.
Recipe Questions & Answers
- → What type of pasta works best?
Bow tie pasta (farfalle) is ideal as it holds the sauce well and pairs perfectly with the chunky ingredients.
- → Can I cook the sausage differently?
Yes, skillet-browning the smoked sausage coins develops a rich, caramelized flavor that complements the dish.
- → How do I roast the vegetables evenly?
Spread butternut squash and Brussels sprouts separately on baking sheets and roast until tender and browned for best texture.
- → Is there a way to make this vegetarian?
Omit the sausage or replace it with plant-based alternatives to keep the dish hearty and flavorful.
- → How should I adjust seasoning?
Season with salt, pepper, and smoked paprika to balance the flavors; fresh thyme adds an aromatic finish.
- → Can leftovers be stored safely?
Store in an airtight container in the refrigerator for up to three days and reheat gently before serving.