# Components:
→ Vegetables
01 - 3 cups peeled, seeded, cubed butternut squash (approximately 375 g)
02 - 1 tablespoon olive oil for butternut squash
03 - Salt and pepper to taste for butternut squash
04 - 12 ounces Brussels sprouts, trimmed and halved (approximately 340 g)
05 - 2 tablespoons olive oil for Brussels sprouts
06 - Salt and pepper to taste for Brussels sprouts
→ Pasta
07 - 8 ounces bow tie pasta (farfalle)
→ Proteins
08 - 12 ounces cooked smoked sausage (Cajun, andouille, or regular), sliced into coins (approximately 340 g)
→ Sauce and Seasoning
09 - 1 tablespoon olive oil for pasta dish
10 - 5 cloves garlic, minced
11 - 2 tablespoons butter
12 - Salt and pepper to taste for pasta dish
13 - ¼ teaspoon smoked paprika
14 - Fresh thyme leaves for garnish
# Method steps:
01 - Preheat the 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 evenly 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 the second baking sheet and roast for 20 to 30 minutes, stirring halfway through, until crispy and browned.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook bow tie pasta until al dente according to package instructions. Drain, reserving ½ cup of 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 until browned on both sides. Remove sausage and set aside.
06 - Add minced garlic to the same skillet and sauté until fragrant, about 1 minute. Stir in butter and allow to melt completely.
07 - Add cooked pasta to skillet and toss to coat with garlic butter. Season with salt, pepper, and smoked paprika. Gradually add reserved pasta water as needed to loosen the sauce.
08 - Fold roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves into the pasta gently until well combined and heated through.
09 - Taste and adjust seasoning if necessary. Serve warm, garnished with extra thyme if desired.
