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 recipe quickly became a fall favorite in my kitchen thanks to its ease and comforting flavors.
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 My family loves gathering around the table to enjoy this warm hearty dish especially on chilly autumn evenings.
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
Save This dish brings the best of fall flavors together simply and deliciously.
Recipe FAQ
- → How do I roast the butternut squash evenly?
Cut the squash into uniform cubes and spread them in a single layer on a baking sheet. Roast at 400°F for 15–20 minutes, stirring halfway to ensure even caramelization.
- → Can I substitute the smoked sausage?
Yes, you can use different types of cooked sausage or plant-based alternatives to suit dietary preferences without affecting the overall flavor balance.
- → What pasta is best suited for this dish?
Bow tie (farfalle) pasta works well as it holds sauce and ingredients nicely, but other short pasta shapes like penne or rotini can also be used.
- → How do I keep the Brussels sprouts crispy when roasting?
Toss trimmed sprouts with olive oil, salt, and pepper, then roast on a separate sheet at 400°F for 20–30 minutes, stirring once to brown evenly and develop crisp edges.
- → Can this dish be made ahead and reheated?
Yes, store leftovers refrigerated up to 3 days. Reheat gently in a skillet with a splash of reserved pasta water to maintain sauce consistency.
- → What wine pairs well with this meal?
A crisp white like Sauvignon Blanc or a light red such as Pinot Noir complements the smoky and roasted flavors beautifully.