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 fall&ls best ingredients.
This recipe quickly became a favorite in my family as it combines simple ingredients into a hearty meal that everyone enjoys.
Ingredients
- Butternut squash: 3 cups peeled seeded cubed
- Olive oil (for butternut squash): 1 tbsp
- Salt and pepper (for butternut squash): to taste
- Brussels sprouts: 340 g trimmed and halved
- Olive oil (for Brussels sprouts): 2 tbsp
- Salt and pepper (for Brussels sprouts): to taste
- Bow tie pasta (farfalle): 225 g
- Cooked smoked sausage: 340 g (Cajun andouille or regular) sliced into coins
- Olive oil (for pasta dish): 1 tbsp
- Garlic: 5 cloves minced
- Butter: 2 tbsp
- Salt and pepper (for pasta dish): to taste
- 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:
- 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 This dish brings the family together especially during chilly fall evenings when comfort food is a must.
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 glutenfree use glutenfree pasta and confirm sausage is glutenfree
Nutritional Information
Calories 550 Total Fat 29 g Carbohydrates 52 g Protein 21 g per serving
Save Enjoy this easy wholesome meal that highlights the best of fall produce in every bite.
Kitchen Help
- → How do I roast the butternut squash and Brussels sprouts?
Toss butternut squash cubes with olive oil, salt, and pepper, roasting at 200°C (400°F) for 15–20 minutes until tender and caramelized. Roast halved Brussels sprouts similarly for 20–30 minutes until crispy and browned.
- → Can I substitute the smoked sausage with other proteins?
Yes, plant-based sausages work well for a vegetarian version, or you can swap for other cooked meats like chicken or turkey, adjusting cook times accordingly.
- → What pasta works best for this dish?
Bow tie pasta (farfalle) is ideal for holding the sauce and pairing nicely with the roasted vegetables and sausage, though other short pastas like penne or rotini can be used.
- → How do I adjust the sauce consistency?
Add reserved pasta water gradually to the garlic butter and pasta mixture to achieve a smooth, silky sauce that evenly coats all ingredients.
- → What herbs and seasonings enhance this dish?
Fresh thyme leaves add a subtle earthy aroma while smoked paprika provides a gentle smoky warmth, perfectly complementing the sausage and vegetables.