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 brings warmth and comfort to our table every autumn season, reminding me of family gatherings and good times.
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 (Cajun, andouille, or regular), sliced into coins
- Garlic: 5 cloves minced
- Butter: 2 tbsp
- Smoked paprika: ¼ tsp
- 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 Our family enjoys this meal on chilly evenings, sharing stories and laughter around the table.
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.
Nutritional Information
Calories 550 Total Fat 29 g Carbohydrates 52 g Protein 21 g
Save This autumn sausage pasta squash perfectly combines comforting flavors with simple preparation for an easy weeknight dinner.
Recipe FAQ
- → Can I substitute the smoked sausage?
Yes, you can replace smoked sausage with chicken sausage, turkey sausage, or a plant-based alternative for a different flavor or dietary preference.
- → How do I ensure the butternut squash roasts evenly?
Cut the squash into uniform cubes and spread them in a single layer on the baking sheet to promote even roasting and caramelization.
- → What is the best way to cook bow tie pasta for this dish?
Cook the pasta al dente in salted boiling water, then drain while reserving some pasta water to adjust the sauce consistency if needed.
- → Can I prepare this meal ahead of time?
Yes, you can roast the vegetables and cook the pasta in advance, then combine and reheat the components shortly before serving.
- → What wine pairings complement this dish?
Crisp white wines like Sauvignon Blanc or light reds such as Pinot Noir complement the smoky and roasted flavors well.