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 instantly became a family favorite with its blend of smoky sausage and sweet roasted squash.
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.
Save Gathering around this dish has become our favorite family tradition each fall.
Required Tools
Large pot 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 glutenfree use glutenfree pasta and confirm sausage is glutenfree.
Nutritional Information
Calories 550 Total Fat 29 g Carbohydrates 52 g Protein 21 g per serving
Save This recipe brings warmth and comfort with every bite making it a fall staple.
Recipe Questions & Answers
- → How should I roast the butternut squash and Brussels sprouts?
Toss both with olive oil, salt, and pepper, then roast separately on parchment-lined sheets—15-20 minutes for squash, 20-30 for Brussels sprouts until browned and tender.
- → Can I use a different type of pasta?
Yes, other pasta shapes like penne or rigatoni can work well, but bow tie pasta holds the sauce nicely for a balanced texture.
- → What sausage types are recommended?
Smoked sausages like Cajun or andouille bring smoky, spicy notes that complement the vegetables, but feel free to use your favorite cooked sausage variety.
- → How do I keep the sauce from drying out?
Reserving some pasta water and adding it gradually helps loosen the garlic butter sauce to a creamy consistency without drying.
- → Are there suggested wine pairings?
A crisp white like Sauvignon Blanc or a light red such as Pinot Noir balances the dish’s smoky and savory flavors perfectly.