Save to Pinterest 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.
This recipe quickly became a family favorite during the autumn months when fresh butternut squash and Brussels sprouts are at their best.
Ingredients
- Butternut squash: 3 cups peeled, seeded, cubed
- Olive oil: 1 tbsp (for butternut squash), 2 tbsp (for Brussels sprouts), 1 tbsp (for pasta dish)
- Salt and pepper: to taste (for butternut squash, Brussels sprouts, and pasta dish)
- Brussels sprouts: 340 g trimmed and halved
- Bow tie pasta (farfalle): 225 g
- Cooked smoked sausage: 340 g sliced into coins (Cajun, andouille, or regular)
- Garlic: 5 cloves minced
- Butter: 2 tbsp
- Smoked paprika: ¼ tsp
- Fresh thyme leaves: for garnish
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Meanwhile, 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.
- Step 5:
- 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.
- Step 6:
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the butter and let it melt.
- Step 7:
- 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.
- Step 8:
- 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.
- Step 9:
- Taste and adjust seasoning. Serve warm, garnished with extra thyme if desired.
Save to Pinterest This dish always brings my family together around the table, sharing stories and savoring each comforting bite on chilly fall evenings.
Notes
For extra richness, add a sprinkle of grated Parmesan cheese. Leftovers keep well refrigerated for up to 3 days.
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 soy, milk, or gluten—check ingredient labels if sensitive. For gluten-free options, use gluten-free pasta and confirm sausage is gluten-free.
Save to Pinterest This recipe is a quick weeknight dinner that feels special enough for guests yet simple enough for busy days.
Common Recipe Questions
- → What type of sausage works best in this dish?
Smoked sausages like Andouille or Cajun add robust flavor, but any cooked smoked sausage sliced into coins works well.
- → Can I substitute the bow tie pasta for another type?
Yes, similar shaped pasta like penne or rigatoni can be used and will hold the sauce nicely.
- → How do the roasting times vary for the vegetables?
Butternut squash roasts for 15-20 minutes until tender, while Brussels sprouts need 20-30 minutes for crispiness and caramelization.
- → Is this dish suitable for a vegetarian adaptation?
Omit the smoked sausage or replace it with a plant-based alternative to keep the savory depth.
- → What garnish complements this meal best?
Fresh thyme leaves provide a subtle herbal note that brightens the rich flavors.
- → How can I adjust the sauce consistency?
Reserve some pasta water while cooking and add gradually to loosen the garlic butter sauce as needed.