Description
A comforting pasta dish featuring roasted butternut squash and sautéed Brussels sprouts, perfect for a cozy autumn meal.
Ingredients
- Pasta (your choice of shape, whole wheat or gluten-free)
- Fresh Brussels sprouts (small and firm, halved)
- Butternut squash (peeled and diced)
- Olive oil
- Fresh garlic (minced)
- Vegetable broth
- Fresh or dried herbs (thyme and sage)
- Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash in a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25 minutes or until tender and caramelized, flipping halfway through.
- Cook your pasta according to the package instructions. Reserve a cup of pasta water for later. Drain and set aside.
- Heat additional olive oil in a large skillet over medium heat. Add halved Brussels sprouts and season with salt and pepper. Sauté for about 6-8 minutes until they become tender and golden brown.
- Stir in minced garlic, cooking for another minute until fragrant. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute before adding the roasted butternut squash and cooked pasta.
- Gradually mix in reserved pasta water until you reach your desired consistency. Toss everything together, letting the flavors meld beautifully.
- Stir in freshly chopped herbs and grated Parmesan cheese, if desired. Taste and adjust seasoning if needed.
- Dish out generous portions, garnishing with extra herbs and cheese before serving warm.
Notes
For a heartier touch, consider adding cooked chicken or shrimp. You can also substitute Brussels sprouts for kale or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- 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 meal