# What you need:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, cubed
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
04 - 12 ounces Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil
06 - Salt and pepper, to taste
→ Pasta
07 - 8 ounces bow tie pasta (farfalle)
→ Proteins
08 - 12 ounces cooked smoked sausage, sliced into coins
→ Sauce & Seasoning
09 - 1 tablespoon olive oil
10 - 5 cloves garlic, minced
11 - 2 tablespoons butter
12 - Salt and pepper, to taste
13 - ¼ teaspoon smoked paprika
14 - Fresh thyme leaves, for garnish
# Steps to follow:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Toss the 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; roast for 20 to 30 minutes, stirring halfway through, until crispy and browned.
04 - Bring a large pot of salted water to a boil. Cook bow tie pasta until al dente according to package instructions. Drain, reserving ½ cup of the pasta cooking water.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 5 to 7 minutes. Remove sausage and set aside.
06 - In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add butter and allow 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. Gradually add reserved pasta water as needed to loosen the sauce.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme to the skillet. Gently toss to combine and warm through.
09 - Taste and adjust seasoning if needed. Serve warm garnished with additional thyme leaves as desired.
