Save 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.
This dish combines comfort and ease I enjoy cooking during the cooler months.
Ingredients
- Butternut squash: 3 cups peeled, seeded, cubed
- Olive oil: 1 tbsp for butternut squash, 2 tbsp for Brussels sprouts, 1 tbsp for pasta dish
- Salt and pepper: to taste for butternut squash, Brussels sprouts, and pasta dish
- Brussels sprouts: 340 g trimmed and halved
- Bow tie pasta: 225 g (farfalle)
- Cooked smoked sausage: 340 g (Cajun, andouille, or regular), sliced into coins
- Garlic: 5 cloves minced
- Butter: 2 tbsp
- Smoked paprika: ¼ tsp
- 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:
- 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 This recipe has become a family favorite for cozy weeknight dinners we enjoy together.
Serving Suggestions
Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir.
Storage
Leftovers keep well refrigerated for up to 3 days.
Nutritional Information
Per serving: 550 Calories, 29 g Total Fat, 52 g Carbohydrates, 21 g Protein.
Save This dish is simple yet impressive, perfect for sharing warm moments.
Recipe Q&A
- → How should I roast the butternut squash for best flavor?
Toss cubed butternut squash with olive oil, salt, and pepper, then roast at 200°C (400°F) for 15-20 minutes until tender and caramelized.
- → Can I substitute the smoked sausage with another protein?
Yes, plant-based sausage or cooked chicken can be used for variation while keeping the dish hearty.
- → What type of pasta works best in this dish?
Bow tie (farfalle) is ideal due to its shape holding sauce and roasted vegetables well.
- → How can I keep the roasted Brussels sprouts crispy?
Roast halved Brussels sprouts with olive oil, salt, and pepper at 200°C, stirring halfway to ensure even browning and crispness.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps loosen the sauce and bind ingredients together smoothly.
- → Can this dish be made gluten-free?
Use gluten-free pasta and ensure the sausage is gluten-free to adapt this dish accordingly.