Description
A comforting pasta dish combining earthy Brussels sprouts and creamy roasted butternut squash, perfect for family gatherings.
Ingredients
- Pasta (any variety: fettuccine, penne, or whole wheat)
- Fresh Brussels sprouts (firm and bright green)
- Butternut squash (medium-sized, peeled and cubed)
- Garlic (minced)
- Olive oil (extra virgin)
- Vegetable broth (or chicken broth)
- Fresh herbs (sage, thyme, basil, or parsley)
- Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and cube the butternut squash, then toss it in olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast the squash for about 25–30 minutes until tender and caramelized, stirring halfway through.
- Cook the pasta according to package instructions, reserving some pasta water.
- Sauté the quartered Brussels sprouts in olive oil in a large skillet until golden and crispy, about 8–10 minutes.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Stir in the roasted butternut squash and vegetable broth, then let simmer for 5 minutes.
- Combine the drained pasta in the skillet with the veggies, mixing well. Add reserved pasta water to reach desired sauce consistency.
- Finish with fresh herbs and cheese if desired, then serve hot.
Notes
For a gluten-free option, use chickpea or lentil pasta. Feel free to substitute Brussels sprouts with kale or spinach for a different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, Brussels sprouts, butternut squash, autumn recipe, vegetarian pasta