Pin this 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 a fall family favorite with its blend of savory sausage and sweet butternut squash roasted to perfection
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
- 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.
Pin this Our family gathers around this dish every fall making memories over every comforting bite
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 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 this This recipe brings warmth and comfort to the table perfect for crisp autumn evenings
Recipe FAQs
- → How do I roast butternut squash perfectly?
Peel, cube, and toss with olive oil, salt, and pepper. Roast at 200°C (400°F) on a lined baking sheet for 15-20 minutes until tender and caramelized.
- → What type of sausage works best here?
Smoked sausages like Cajun or andouille add bold flavor, but any cooked smoked sausage sliced into coins works well.
- → Can I substitute the pasta?
Yes, farfalle pasta is ideal, but other short pasta shapes like penne or rigatoni can be used as alternatives.
- → How can I keep the sauce creamy without cream?
Butter and reserved pasta water create a silky garlic butter sauce that lightly coats the pasta and vegetables.
- → What sides pair well with this dish?
Crisp green salad or crusty bread complements the rich flavors, and a glass of Sauvignon Blanc or light red wine enhances the meal.
- → Is it easy to make vegetarian?
Omit the smoked sausage or substitute with a plant-based alternative for a vegetarian-friendly dish.