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 savory smoked sausage with sweet roasted squash and Brussels sprouts for a comforting family favorite.
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 sliced into coins (Cajun andouille or regular)
- 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
- Preheat oven:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Roast butternut squash:
- 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.
- Roast Brussels sprouts:
- 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.
- Cook pasta:
- 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.
- Cook sausage:
- 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.
- Sauté garlic and melt butter:
- In the same skillet add minced garlic and sauté until fragrant about 1 minute. Add the butter and let it melt.
- Toss pasta with sauce:
- 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.
- Add vegetables and sausage:
- 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.
- Finish and serve:
- Taste and adjust seasoning. Serve warm garnished with extra thyme if desired.
Save This is a meal my family loves to gather around especially on crisp autumn evenings.
Notes
For a vegetarian version omit sausage or substitute with plant-based sausage. Add a sprinkle of grated Parmesan cheese for extra richness. Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir.
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.
Save Enjoy this flavorful one-skillet meal with loved ones for a perfect fall dinner.
Recipe Help & Answers
- → How do I ensure the butternut squash roasts perfectly?
Peel and cube the squash evenly, toss 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 to suit dietary preferences while maintaining a rich flavor profile.
- → What is the best way to keep the pasta sauce creamy?
Toss the hot pasta in garlic butter, adding reserved pasta water gradually to loosen and coat evenly for a silky texture.
- → How do I achieve crispy Brussels sprouts in this dish?
Toss halved Brussels sprouts with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20-30 minutes, stirring once, until golden and crispy.
- → What herbs enhance the flavor of this meal?
Fresh thyme leaves add a fragrant, earthy note that perfectly complements the sausage and roasted vegetables.