One-skillet meal blending smoked sausage, roasted squash, Brussels sprouts, and bow tie pasta in garlic butter.
# What You'll Need:
→ Vegetables
01 - 3 cups peeled, seeded, and cubed butternut squash
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
04 - 12 ounces trimmed and halved Brussels sprouts
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 - 1/4 teaspoon smoked paprika
14 - Fresh thyme leaves, for garnish
# Steps to Follow:
01 - Preheat the oven to 400°F and 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 halfway through, until crispy and browned.
04 - Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook for 5 to 7 minutes until browned on both sides. Remove and set aside.
06 - In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add butter and allow it to melt completely.
07 - Add cooked pasta to the skillet and toss to coat evenly with the garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually if the sauce needs loosening.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix until all ingredients are evenly combined and heated through.
09 - Taste and adjust seasoning as needed. Serve warm, garnished with additional fresh thyme if desired.
