Description
A cozy autumn-inspired pasta dish featuring roasted butternut squash, smoky sausage, Brussels sprouts, and tender bow tie pasta tossed in a rich garlic butter sauce. It’s the perfect comforting and flavorful meal for a chilly evening.
Ingredients
8 ounces Bow Tie Pasta
2 tablespoons Olive Oil (for roasting)
2 tablespoons Butter (substitute with olive oil for dairy-free)
2 cloves Garlic, minced
1 teaspoon Smoked Paprika (optional)
1 teaspoon Fresh or Dried Thyme
1 medium Butternut Squash, diced
2 cups Brussels Sprouts, halved
12 ounces Cooked Smoked Sausage, sliced
Instructions
- Preheat the oven to 200°C (400°F).
- Toss diced butternut squash with olive oil, paprika, and thyme. Spread on a baking sheet and roast for 15–20 minutes until tender.
- Halve the Brussels sprouts, toss with olive oil, and roast for 20–30 minutes until crispy and golden.
- Meanwhile, cook the bow tie pasta in salted boiling water until al dente (8–10 minutes). Reserve a small amount of pasta water before draining.
- In a skillet over medium heat, brown the sliced smoked sausage until crispy. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant, then add butter (or olive oil) to create a garlic butter sauce.
- Combine the cooked pasta, roasted vegetables, and sausage in the skillet. Toss together, adding a splash of reserved pasta water to create a silky coating.
- Serve warm and enjoy your cozy fall meal.
Notes
Use gluten-free pasta for a gluten-free version.
Substitute sausage with mushrooms or plant-based protein for a vegetarian option.
Add spinach or kale for extra greens.
For a creamier sauce, mix in a splash of cream or cream cheese.
Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or olive oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg
