Skillet meal with smoked sausage, roasted butternut squash, Brussels sprouts, and bow tie pasta in garlic butter.
# Ingredients:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, cubed
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
04 - 12 ounces Brussels sprouts, trimmed and halved
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 & 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
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread 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 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 bow tie pasta according to package directions until al dente. Drain, reserving ½ cup pasta water.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook 5 to 7 minutes until browned on both sides. Remove sausage and set aside.
06 - In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add butter and melt completely.
07 - Add cooked pasta to the skillet, tossing to coat with garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually as needed to loosen sauce.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently toss to combine and heat through.
09 - Taste and adjust seasoning as needed. Serve warm, garnished with additional thyme if desired.
