Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 340 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 225 g bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (cajun, andouille, or regular)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper, to taste
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat oven to 200°C. Toss butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast 15-20 minutes.
- Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Roast 20-30 minutes.
- Cook bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.
- Heat olive oil in a large skillet. Slice sausage and cook until browned. Remove and set aside.
- In the same skillet, cook garlic until fragrant. Add butter and melt. Toss in pasta, seasoning with salt, pepper, and smoked paprika.
- Add roasted squash, Brussels sprouts, sausage, and fresh thyme. Gently mix to combine and adjust seasoning as needed.
Notes
- Roast vegetables on the same sheet if space allows.
- If skillet is too small, combine ingredients in batches.
- Substitute sweet potatoes for butternut squash when out of season.
- This dish contains gluten and dairy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
- Diet: Vegetarian