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.
This recipe quickly became a fall favorite in my household thanks to its ease and delicious 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℃ (400℉). 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 especially enjoys gathering around this meal as it captures the essence of autumn perfectly.
Notes
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 meal is a simple way to enjoy seasonal flavors with minimal cleanup.
Recipe FAQ
- → How do you roast butternut squash for this dish?
Cube the peeled squash, toss with olive oil, salt, and pepper, then roast at 200°C (400°F) for 15–20 minutes until tender and lightly caramelized.
- → Can I use a different pasta shape?
Yes, while bow tie pasta is traditional here, other shapes like penne or fusilli work well to hold the sauce and mix with ingredients.
- → What type of smoked sausage is best?
Cajun, andouille, or regular smoked sausage all add a smoky, savory flavor that complements the roasted vegetables perfectly.
- → How do I keep the sauce creamy without cream?
Butter and garlic create a rich base, while reserved pasta water helps loosen and coat the pasta, creating a silky texture naturally.
- → Are there good vegetarian alternatives?
Omitting sausage or swapping with plant-based sausage keeps the hearty texture while focusing on the vegetables and pasta flavors.
- → What wine pairs well with this dish?
A crisp white like Sauvignon Blanc or a light red such as Pinot Noir balances the rich, smoky flavors nicely.