Pin 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.
I have enjoyed making this dish many times for family gatherings because it combines hearty flavors with simple preparation.
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: 225 g (farfalle)
- 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
- Preheat oven:
- Set to 200°C (400°F) and line two baking sheets with parchment paper
- Roast butternut squash:
- Toss with 1 tbsp olive oil salt and pepper spread on one sheet roast for 15 to 20 minutes until tender lightly caramelized
- Roast Brussels sprouts:
- Toss with 2 tbsp olive oil salt and pepper spread on second sheet roast for 20 to 30 minutes stirring halfway until crispy browned
- Cook pasta:
- Boil salted water cook according to package until al dente drain reserving half cup pasta water
- Cook sausage:
- In large skillet over medium heat add 1 tbsp olive oil cook sliced sausage until browned 5 to 7 minutes remove set aside
- Sauté garlic and melt butter:
- Add minced garlic cook about 1 minute add butter let melt
- Combine pasta and sauce:
- Add pasta toss to coat with garlic butter season with salt pepper smoked paprika add reserved pasta water as needed to loosen sauce
- Add roasted vegetables sausage and thyme:
- Mix roasted butternut squash Brussels sprouts sausage and fresh thyme gently until well combined and heated through
- Adjust seasoning and serve:
- Taste adjust seasoning serve warm garnish with extra thyme if desired
Pin This recipe brings warmth to our family dinners especially during the fall season when we enjoy seasonal vegetables together.
Notes
For a vegetarian version omit sausage or substitute with plant-based sausage. Add grated Parmesan cheese for extra richness. Pair with crisp white wine like Sauvignon Blanc or light red such as Pinot Noir. Leftovers keep 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 additional allergens (soy milk or gluten) check ingredient labels if sensitive. For gluten-free use gluten-free pasta and confirm sausage is gluten-free.
Pin This comforting dish combines seasonal flavors with simple cooking techniques to create a memorable meal.
Recipe Questions
- → What type of pasta works best?
Bow tie pasta (farfalle) holds the sauce well and balances the hearty ingredients, but other short pasta shapes can work similarly.
- → Can I substitute the smoked sausage?
Yes, plant-based sausage can be used for a vegetarian option, or choose your preferred smoked meat for variation.
- → How do I get Brussels sprouts crispy when roasting?
Toss Brussels sprouts with olive oil and spread them evenly on the baking sheet to roast at high heat, stirring halfway for even browning.
- → Is it important to reserve pasta water?
Reserving pasta water helps loosen the sauce and helps it adhere to the pasta for a better texture and flavor.
- → What wine pairs well with this dish?
Try a crisp white like Sauvignon Blanc or a light red such as Pinot Noir to complement the dish's rich, savory flavors.