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 fall's best ingredients.
I have always enjoyed making this pasta in autumn because it captures all the best flavors of the season in one dish.
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 This dish always brings my family together around the table during chilly autumn evenings.
Notes
For a vegetarian version omit sausage or substitute with plant-based sausage Add a sprinkle of grated Parmesan cheese for extra richness Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir
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
Save This recipe is an easy way to celebrate fall flavors in a comforting skillet meal.
Recipe FAQ
- → How do I roast butternut squash and Brussels sprouts perfectly?
Toss each with olive oil, salt, and pepper, then roast separately at 200°C (400°F). Squash should cook for 15-20 minutes until tender and caramelized; Brussels sprouts need 20-30 minutes until browned and crispy.
- → Can I substitute the smoked sausage in this dish?
Yes, you can use plant-based sausage or omit it altogether for a vegetarian version. Adding a sprinkle of Parmesan can enhance richness without meat.
- → What pasta works best for this dish?
Bow tie pasta (farfalle) holds the sauce well and pairs nicely with the chunky vegetables and sausage. However, any short pasta shape can be used.
- → How can I keep the garlic butter sauce from drying out?
Reserve some pasta cooking water and add it gradually to the skillet to loosen the sauce and keep it silky while tossing the ingredients.
- → What are good beverages to accompany this meal?
A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir complements the savory and sweet flavor profile of the dish.