# Components:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, cubed (approx. 1.5 lbs)
02 - 1 tablespoon olive oil (for butternut squash)
03 - Salt and pepper, to taste (for butternut squash)
04 - 12 ounces Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil (for Brussels sprouts)
06 - Salt and pepper, to taste (for Brussels sprouts)
→ Pasta
07 - 8 ounces bow tie pasta (farfalle)
→ Proteins
08 - 12 ounces cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
→ Sauce & Seasoning
09 - 1 tablespoon olive oil (for pasta dish)
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 oven to 400°F. Line two baking sheets with parchment paper.
02 - Toss 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 halved Brussels sprouts with 2 tablespoons 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 according to package directions until al dente. Drain, reserving ½ cup of pasta water.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook until browned on both sides, about 5 to 7 minutes. Remove and set aside.
06 - In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add butter and melt completely.
07 - Add cooked pasta to the skillet, tossing to coat with garlic butter. Season with salt, pepper, and smoked paprika. Add reserved pasta water gradually as needed to loosen the sauce.
08 - Add roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves to the skillet. Gently mix until well combined and heated through.
09 - Taste and adjust seasoning as needed. Serve warm, garnished with additional thyme if desired.
