Ingredients
Method
Roast the Vegetables
- Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Arrange on a parchment-lined baking sheet in a single layer.
- Repeat the process for the Brussels sprouts on another sheet or the same one if it is large enough. Roast for 15 to 20 minutes for squash and up to 30 minutes for sprouts until tender and caramelized.
Cook the Pasta
- While the vegetables roast, 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.
Sear the Sausage
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced sausage and cook until browned, about 5–7 minutes. Remove the sausage and set aside.
Create the Garlic Butter Sauce
- In the same skillet, add the butter and minced garlic. Sauté until fragrant, about 1 minute. Stir in the smoked paprika and thyme leaves.
Assemble and Serve
- Combine the roasted vegetables, sautéed sausage, and cooked pasta in the skillet with the garlic butter sauce. Toss everything together until well combined, seasoning with additional salt and pepper if needed.
- Serve hot.
Notes
For maximum flavor, don’t overcrowd the baking sheets when roasting vegetables. The dish works well for meal prep and can be stored for up to 3 days in the refrigerator. Consider garnishing with extra fresh thyme or a sprinkle of grated Parmesan cheese before serving.
