Pin it 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.
I first made this dish on a chilly autumn evening and it quickly became a family favorite for its comforting flavors and easy preparation.
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 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:
- 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.
- Combine and Heat Through:
- 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.
Pin it This recipe brings the family together every fall as we share stories over this warm and hearty meal.
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. Leftovers keep well refrigerated for up to 3 days.
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.
Nutritional Information
Calories 550 Total Fat 29 g Carbohydrates 52 g Protein 21 g per serving.
Pin it Serve this dish hot straight from the skillet for best flavor and texture.
Recipe FAQs
- → Can I substitute the smoked sausage with a vegetarian option?
Yes, plant-based sausage alternatives work well to keep the smoky flavor without meat. Adjust cooking time as needed since vegetarian options may cook faster.
- → How do I achieve crispy Brussels sprouts when roasting?
Ensure Brussels sprouts are halved and spread out evenly on the baking sheet. Roast at 200°C (400°F), stirring halfway through to promote even browning and crispiness.
- → What type of pasta works best for this dish?
Bow tie pasta (farfalle) holds the sauce well with its shape, but other medium-short pastas like penne or rotini can be good substitutes.
- → Can I make this dish ahead of time?
Yes, you can roast the vegetables and cook the pasta in advance. Store separately and combine just before serving to maintain texture.
- → How do I keep the garlic butter sauce from becoming greasy?
Use measured amounts of butter and olive oil, and add reserved pasta water gradually to create a smooth, balanced sauce without excess oiliness.