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 smoked sausage)
- 5 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/4 teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 15–20 minutes.
- Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Roast at 200°C for 20–30 minutes.
- Bring a large pot of salted water to a boil. Cook bow tie pasta until al dente. Drain, reserving some pasta water.
- Heat olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned. Remove and set aside.
- In the same skillet, cook garlic until fragrant. Add butter to melt. Toss in cooked pasta. Season with salt, pepper, and smoked paprika.
- Add roasted squash, Brussels sprouts, sausage, and thyme. Gently toss to combine. Adjust seasoning if needed.
Notes
- Roast vegetables on the same baking sheet if space allows.
- If the skillet is too small, combine ingredients in batches.
- Substitute sweet potatoes for butternut squash if preferred.
- This dish contains gluten and dairy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
- Diet: Vegetarian