Save 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 dish quickly became my go-to for a comforting dinner after busy days; the blend of smoky sausage and sweet squash is simply addictive.
Ingredients
- 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
- 225 g bow tie pasta: farfalle
- 340 g cooked smoked sausage: Cajun andouille or regular, sliced into coins
- 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
- 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 We enjoy this meal as a family especially during fall evenings when its warmth makes the kitchen feel cozy.
Nutritional Information
Calories per serving: 550, Total Fat 29g, Carbohydrates 52g, Protein 21g
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 labels if sensitive. For gluten-free, use gluten-free pasta and confirm sausage is gluten-free.
Save This recipe delivers great flavor with minimal prep, making it a weeknight favorite for busy households.
Recipe FAQs
- → What type of sausage works best for this dish?
Smoked sausage varieties like Cajun or andouille add a rich, smoky flavor, but regular smoked sausage also works well.
- → Can I substitute the bow tie pasta with another type?
Yes, other pasta shapes like penne or rotini can be used without affecting the overall dish.
- → How do I ensure the Brussels sprouts roast crispy?
Toss them with olive oil, salt, and pepper and roast at a high temperature, stirring halfway through for even browning.
- → Is it possible to make this dish vegetarian?
Omit the sausage or use a plant-based alternative to keep the hearty flavors without meat.
- → What wine pairs well with this autumn skillet meal?
A crisp Sauvignon Blanc or a light Pinot Noir complements the smoky and roasted notes beautifully.