Ingredients
Roasted Butternut Squash
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Roasted Brussels Sprouts
- 12 oz Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta
- 8 oz bow tie pasta
Sausage and Sauce
- 1 tablespoon olive oil
- 12 oz cooked smoked sausage (such as Cajun, andouille, or smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ teaspoon smoked paprika (optional, to taste)
- Fresh thyme, snipped (to taste)
Instructions
- Roast Butternut Squash: Preheat the oven to 400°F. Peel, seed, and cube the butternut squash. Toss the cubes in a large bowl with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet without overcrowding. Roast on the middle rack for 15 to 20 minutes, checking at 15 minutes for doneness. Remove from the oven once tender and caramelized.
- Roast Brussels Sprouts: While the squash roasts, trim the ends and remove any yellow leaves from the Brussels sprouts. Slice them in half, then toss in a bowl with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet in one layer. Roast alongside the butternut squash at 400°F for 20 to 30 minutes until browned and tender. Remove from the oven.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook Sausage: Heat 1 tablespoon olive oil in a large, high-sided cast-iron or stainless steel skillet over medium heat. Slice the cooked smoked sausage into coins. Add the sausage to the hot skillet and cook for about 5 minutes on one side until browned, then flip and cook another 3 minutes. Remove the sausage from the skillet and set aside.
- Prepare Garlic Butter Sauce and Combine: In the same skillet (now empty), add the minced garlic and cook over low to medium heat for 1 to 2 minutes until fragrant and softened. Add the butter and let it melt. Return the cooked pasta to the skillet and toss to coat thoroughly with the garlic butter sauce. Season with salt, pepper, and smoked paprika to taste.
- Combine All Ingredients: Add the roasted butternut squash, roasted Brussels sprouts, cooked sausage, and fresh thyme to the skillet with the pasta. Gently mix everything together to combine and coat the vegetables and sausage with the garlic butter and pan juices. Taste and adjust seasoning with salt, pepper, and smoked paprika as desired. Serve warm.
Notes
- Ensure the butternut squash cubes are roughly the same size for even roasting.
- You can roast the Brussels sprouts and butternut squash on the same baking sheet if large enough to avoid overcrowding.
- Use smoked paprika sparingly as it adds a subtle smoky flavor without overpowering the dish.
- Fresh thyme can be substituted with dried thyme if necessary, but fresh is recommended.
- This recipe is versatile and can be made year-round using sweet potatoes instead of butternut squash for a different twist.
- For extra flavor, consider adding a splash of chicken broth or white wine while cooking the sausage.
- Use cooked sausage varieties like andouille, Cajun, or any smoked sausage for best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
