# Ingredient List:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, cubed (about 480 g)
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
04 - 12 ounces Brussels sprouts, trimmed and halved (about 340 g)
05 - 2 tablespoons olive oil
06 - Salt and pepper, to taste
→ Pasta
07 - 8 ounces bow tie pasta (farfalle) (about 225 g)
→ Proteins
08 - 12 ounces cooked smoked sausage, sliced into coins (Cajun, andouille, or regular) (about 340 g)
→ Sauce & Seasonings
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
# How-To Steps:
01 - Preheat the oven to 400°F (200°C) and 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 the 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, until crispy and browned.
04 - Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
05 - In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the sliced smoked sausage and cook until browned on both sides, about 5 to 7 minutes. Remove sausage and set aside.
06 - In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Add butter and allow it to melt completely.
07 - Add the cooked pasta to the skillet, tossing to coat in the garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually, if needed, to loosen the sauce.
08 - Add the roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix until ingredients are well combined and heated through.
09 - Taste and adjust seasoning if necessary. Serve warm, garnished with additional thyme leaves if desired.
