# What You'll Need:
→ Vegetables
01 - 3 cups butternut squash, peeled, seeded, cubed
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
04 - 12 ounces Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil
06 - Salt and pepper, to taste
→ Pasta
07 - 8 ounces bow tie pasta (farfalle)
→ Proteins
08 - 12 ounces cooked smoked sausage, sliced into coins
→ Sauce and Seasoning
09 - 1 tablespoon olive oil
10 - 5 cloves garlic, minced
11 - 2 tablespoons butter
12 - Salt and pepper, to taste
13 - 1/4 teaspoon smoked paprika
14 - Fresh thyme leaves, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Arrange on one baking sheet and roast for 15 to 20 minutes until tender and caramelized.
03 - Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on the second baking sheet and roast for 20 to 30 minutes, stirring halfway through, until crisp and browned.
04 - Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook for 5 to 7 minutes, turning until browned on both sides. Remove from skillet and set aside.
06 - In the same skillet, sauté minced garlic for about 1 minute until fragrant. Add butter and allow to melt completely.
07 - Add cooked pasta to skillet, tossing to coat in garlic butter sauce. Season with salt, pepper, and smoked paprika. Gradually add reserved pasta water as needed to loosen the sauce.
08 - Incorporate roasted butternut squash, Brussels sprouts, browned sausage, and fresh thyme leaves into the skillet. Gently mix until ingredients are evenly heated and combined.
09 - Taste and adjust seasoning if necessary. Serve warm garnished with additional thyme leaves if desired.
