One-pan autumn dish with smoked sausage, butternut squash, Brussels sprouts, and bow tie pasta in a savory garlic butter sauce.
# Components:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, and cubed (approximately 360 g)
02 - 1 tablespoon olive oil (for roasting butternut squash)
03 - Salt and pepper, to taste (for roasting butternut squash)
04 - 12 ounces Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil (for roasting Brussels sprouts)
06 - Salt and pepper, to taste (for roasting Brussels sprouts)
→ Pasta
07 - 8 ounces bow tie pasta (farfalle)
→ Proteins
08 - 12 ounces cooked smoked sausage, sliced into coins (Cajun, andouille, or regular)
→ Sauce & Seasoning
09 - 1 tablespoon olive oil (for pasta preparation)
10 - 5 cloves garlic, minced
11 - 2 tablespoons butter
12 - Salt and pepper, to taste (for pasta dish)
13 - ¼ teaspoon smoked paprika
14 - Fresh thyme leaves, for garnish
# Directions:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on one baking sheet and roast for 15 to 20 minutes until tender and lightly caramelized.
03 - Toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the second baking sheet. Roast for 20 to 30 minutes, stirring halfway through, until crisp and browned.
04 - Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain, reserving half a cup of pasta cooking water.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for 5 to 7 minutes until browned on both sides. Remove from the skillet and set aside.
06 - In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the butter and allow it to melt completely.
07 - Add the cooked pasta to the skillet with garlic butter. Toss to coat evenly. Season with salt, pepper, and smoked paprika. Add reserved pasta water incrementally as needed to loosen the sauce.
08 - Add the roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently fold to combine and heat through.
09 - Taste the mixture and adjust seasoning with additional salt and pepper if required. Serve warm, garnished with extra fresh thyme if desired.
