One-skillet autumn dish with bow tie pasta, smoked sausage, roasted squash, and Brussels sprouts in garlic butter.
# What you'll need:
→ Vegetables
01 - 3 cups peeled, seeded, cubed butternut squash
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
05 - 12 ounces trimmed and halved Brussels sprouts
06 - 2 tablespoons olive oil
→ Pasta
07 - 8 ounces bow tie (farfalle) pasta
→ Proteins
08 - 12 ounces cooked smoked sausage, sliced into coins
→ Sauce & Seasoning
09 - 1 tablespoon olive oil
10 - 5 cloves garlic, minced
11 - 2 tablespoons unsalted butter
12 - Salt, to taste
13 - Black pepper, to taste
14 - ¼ teaspoon smoked paprika
15 - Fresh thyme leaves, for garnish
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on one baking sheet and roast for 15 to 20 minutes until tender and lightly caramelized.
03 - Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on second baking sheet and roast for 20 to 30 minutes, stirring halfway through, until crisp and browned.
04 - Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
05 - In a large skillet over medium heat, heat 1 tablespoon olive oil. Add sliced smoked sausage and cook for 5 to 7 minutes, turning until browned on both sides. Remove from skillet and set aside.
06 - In same skillet, sauté minced garlic until fragrant, about 1 minute. Add butter and allow to melt.
07 - Add cooked pasta to skillet, tossing to coat in garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually to loosen sauce as needed.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to skillet. Gently combine and heat through.
09 - Adjust seasoning to taste. Serve warm, garnished with extra fresh thyme if desired.
