One-pan meal featuring smoked sausage, roasted butternut squash, Brussels sprouts, and bow tie pasta in garlic sauce.
# What You’ll Need:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, and cubed
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
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
→ Sauce & 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 - 1/4 teaspoon smoked paprika
14 - Fresh thyme leaves, for garnish
# Step-by-Step Guide:
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 once halfway through, until crispy and browned.
04 - Bring a large pot of salted water to boil. Cook bow tie pasta according to package instructions until al dente. Drain pasta, reserving 1/2 cup of pasta water.
05 - In a large skillet over medium heat, warm 1 tablespoon olive oil. Add sliced sausage and cook until browned on both sides, about 5 to 7 minutes. Remove sausage from skillet and set aside.
06 - In the same skillet, add minced garlic and sauté until fragrant, approximately 1 minute. Add butter and allow it to melt completely.
07 - Add cooked pasta to the skillet and toss to coat in the garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually if needed to loosen the sauce.
08 - Fold in roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves. Gently mix until heated through and combined.
09 - Taste and adjust seasoning as required. Serve warm, garnished with additional thyme if desired.
