# Components:
→ Vegetables
01 - 3 cups peeled, seeded, cubed butternut squash
02 - 1 tbsp olive oil (for butternut squash)
03 - Salt and pepper, to taste (for butternut squash)
04 - 12 oz trimmed and halved Brussels sprouts
05 - 2 tbsp olive oil (for Brussels sprouts)
06 - Salt and pepper, to taste (for Brussels sprouts)
→ Pasta
07 - 8 oz bow tie pasta (farfalle)
→ Proteins
08 - 12 oz cooked smoked sausage, sliced into coins
→ Sauce and Seasoning
09 - 1 tbsp olive oil (for pasta dish)
10 - 5 cloves garlic, minced
11 - 2 tbsp butter
12 - Salt and pepper, to taste (for pasta dish)
13 - ¼ tsp smoked paprika
14 - Fresh thyme leaves, for garnish
# Directions:
01 - Preheat oven to 400°F and line two baking sheets with parchment paper.
02 - Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on one baking sheet and roast for 15 to 20 minutes until tender and lightly caramelized.
03 - Toss halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on the second baking sheet and roast for 20 to 30 minutes, stirring halfway through, until crispy and browned.
04 - Bring a large pot of salted water to a boil. Cook bow tie pasta until al dente according to package directions. Drain, reserving ½ cup of pasta water.
05 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add smoked sausage slices and cook until browned on both sides, about 5 to 7 minutes. Remove sausage and set aside.
06 - In the same skillet, add minced garlic and sauté until fragrant, approximately 1 minute. Stir in butter and allow it to melt.
07 - Add cooked pasta to the skillet and toss to coat in garlic butter. Season with salt, pepper, and smoked paprika. If sauce is too thick, gradually add reserved pasta water to loosen.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix until well combined and warmed through.
09 - Taste and adjust salt and pepper as needed. Serve warm, garnished with additional fresh thyme if desired.
