Description
This cozy one-skillet meal combines roasted butternut squash, Brussels sprouts, and smoky sausage with buttery garlic pasta. Ready in under an hour, it’s your new go-to fall comfort dish.
Ingredients
3 cups butternut squash, peeled, seeded, and cubed
1 tbsp olive oil (for squash)
Salt and pepper, to taste
340 g Brussels sprouts, trimmed and halved
2 tbsp olive oil (for sprouts)
Salt and pepper, to taste
225 g bow tie pasta
1 tbsp olive oil (for skillet)
340 g cooked smoked sausage (Cajun, andouille, or regular), sliced into coins
5 cloves garlic, minced
2 tbsp butter
Salt and pepper, to taste
¼ tsp smoked paprika
Fresh thyme leaves (for garnish)
Instructions
Preheat oven to 200°C (392°F). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes.
Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on another baking sheet and roast for 20–30 minutes at the same temperature.
While vegetables roast, cook bow tie pasta in salted boiling water according to package instructions. Drain and reserve a bit of pasta water.
Heat 1 tbsp olive oil in a large skillet over medium heat. Cook sliced sausage until browned on both sides. Remove and set aside.
In the same skillet, sauté minced garlic until fragrant. Add butter and stir to melt.
Add cooked pasta to the skillet, tossing to coat in garlic butter. Season with salt, pepper, and smoked paprika.
Add roasted squash, Brussels sprouts, cooked sausage, and fresh thyme. Mix gently to combine. Adjust seasoning to taste.
Notes
Roast squash and sprouts on the same baking sheet if space allows.
Use sweet potatoes instead of butternut squash as a seasonal alternative.
If your skillet is small, combine all ingredients in a large mixing bowl.
This recipe contains gluten and dairy.
Vegetarian version: omit sausage or use plant-based sausage.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
