Savor a one-pan meal with smoked sausage, roasted butternut squash, Brussels sprouts, and bow tie pasta in a rich garlic butter sauce.
# What You Need:
→ Vegetables
01 - 3 cups (approx. 450 g) butternut squash, peeled, seeded, and cubed
02 - 1 tablespoon olive oil (for butternut squash)
03 - Salt and black pepper, to taste (for butternut squash)
04 - 12 ounces (340 g) Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil (for Brussels sprouts)
06 - Salt and black pepper, to taste (for Brussels sprouts)
→ Pasta
07 - 8 ounces (225 g) bow tie pasta (farfalle)
→ Proteins
08 - 12 ounces (340 g) cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
→ Sauce & Seasoning
09 - 1 tablespoon olive oil (for sautéing)
10 - 5 cloves garlic, minced
11 - 2 tablespoons unsalted butter
12 - Salt and black pepper, to taste (for pasta dish)
13 - 1/4 teaspoon smoked paprika
14 - Fresh thyme leaves, for garnish
# How-To:
01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper. Spread on one baking sheet and roast for 15–20 minutes until tender and lightly caramelized.
03 - Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and black pepper. Spread on second baking sheet and roast for 20–30 minutes, stirring halfway, until crispy 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 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook 5–7 minutes until browned on both sides. Remove sausage and set aside.
06 - In the same skillet, add minced garlic and sauté about 1 minute until fragrant. Add butter and allow it to melt completely.
07 - Add cooked pasta to skillet, tossing to coat with garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually if sauce needs loosening.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to skillet. Gently mix until combined and heated through.
09 - Taste and adjust seasoning if needed. Serve warm, garnished with additional fresh thyme leaves if desired.
