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's best ingredients.
I have enjoyed making this during autumn as it brings warm flavors and comfort to the family dinner table.
Ingredients
- Vegetables: 3 cups butternut squash peeled seeded cubed, 1 tbsp olive oil for butternut squash, salt and pepper to taste for butternut squash, 340 g Brussels sprouts trimmed and halved, 2 tbsp olive oil for Brussels sprouts, salt and pepper to taste for Brussels sprouts
- Pasta: 225 g bow tie pasta (farfalle)
- Proteins: 340 g cooked smoked sausage (Cajun andouille or regular) sliced into coins
- Sauce & Seasoning: 1 tbsp olive oil for pasta dish, 5 cloves garlic minced, 2 tbsp butter, salt and pepper to taste for pasta dish, ¼ tsp smoked paprika, 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 Butter:
- In the same skillet add minced garlic and sauté until fragrant about 1 minute. Add the butter and let it melt.
- Toss Pasta:
- 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 Veggies 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.
- Season and Serve:
- Taste and adjust seasoning. Serve warm garnished with extra thyme if desired.
Save This dish quickly became a favorite for family dinners especially when celebrating the flavors of fall together.
Notes
For extra richness add a sprinkle of grated Parmesan cheese. 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 This recipe is perfect for cozy autumn nights and can be easily adapted to suit different dietary preferences.
Recipe FAQs
- → Can I substitute the smoked sausage?
Yes, you can use other types of cooked sausage or opt for plant-based alternatives for a vegetarian variation.
- → How do I prevent the pasta from sticking?
Cook pasta until al dente and toss immediately with the garlic butter sauce, adding reserved pasta water gradually to create a smooth coating.
- → What is the best way to roast butternut squash?
Toss cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and lightly caramelized, about 15-20 minutes.
- → Can this dish be made gluten-free?
Use gluten-free pasta and ensure the sausage contains no gluten for a gluten-free version.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or light reds like Pinot Noir complement the flavors nicely.