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 falls best ingredients.
This dish has become a fall favorite in my household, bringing warmth and comfort with every bite.
Ingredients
- 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
- 225 g bow tie pasta: (farfalle)
- 340 g cooked smoked sausage: Cajun, andouille, or regular, sliced into coins
- 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 recipe always brings my family together around the table, sharing stories and laughter over warm comfort food.
Notes
For extra richness, add a sprinkle of grated Parmesan cheese. Leftovers keep well refrigerated for up to 3 days.
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.
Nutritional Information
Per serving: Calories 550, Total Fat 29 g, Carbohydrates 52 g, Protein 21 g.
Save This Autumn Sausage Pasta Squash is a quick way to enjoy seasonal flavors with minimal cleanup.
Recipe Questions & Answers
- → How do you achieve crispy Brussels sprouts in this dish?
Toss Brussels sprouts with olive oil, salt, and pepper, then roast at 400°F for 20–30 minutes, stirring halfway for even caramelization.
- → Can I substitute smoked sausage with another protein?
Yes, you can use chicken sausage, turkey sausage, or omit it for a vegetarian option and add plant-based sausage alternatives.
- → What is the best way to prevent the pasta from drying out?
Reserve half a cup of pasta water to add into the skillet when tossing; it helps loosen the sauce and keep pasta moist.
- → How does smoked paprika enhance this meal?
Smoked paprika adds a subtle smoky depth that complements the sausage and roasted vegetables, enriching the garlic butter sauce.
- → Can this dish be prepared ahead of time?
Yes, it keeps well refrigerated up to three days and can be gently reheated in a skillet, adding a splash of water if needed.