There’s something truly comforting about a warm, hearty bowl of pasta on a crisp fall evening. This Brussels sprouts pasta with butternut squash recipe is exactly the kind of dish you’ll want to make again and again. The combination of roasted vegetables and al dente pasta tossed in a simple garlic and sage sauce brings out the best of autumn flavors.
Whether you’re cooking for a weeknight dinner or feeding friends at a casual gathering, this recipe is a winner. You’ll love how the slight bitterness of the Brussels sprouts balances perfectly with the sweetness of the butternut squash, creating a deliciously satisfying meal.
Why You'll Love This Recipe
- Combines seasonal vegetables for a fresh fall-inspired dish.
- Simple ingredients that are easy to find and budget-friendly.
- Quick to prepare, perfect for weeknight meals.
- Vegetarian and easily adaptable to vegan by skipping cheese.
- Loaded with fiber, vitamins, and comforting flavors.
Ingredients
Gather these fresh ingredients to create your Brussels sprouts and butternut squash pasta. The mix of roasted veggies and flavorful sauce comes together beautifully.
- 12 ounces pasta (penne or rigatoni work well)
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- ½ cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons toasted pine nuts (optional garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 420 per serving
How to Make Brussels Sprouts & Butternut Squash Pasta – Recipe You Have to Try
- Preheat your oven to 425°F. Toss the halved Brussels sprouts and cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until tender and caramelized, stirring halfway through.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic, chopped sage, and red pepper flakes, if using. Sauté for about 1-2 minutes until fragrant but not browned.
- Add the roasted vegetables to the skillet and toss to combine. Then add the cooked pasta and ¼ cup of the reserved pasta water, stirring everything together. Add more pasta water as needed to create a silky sauce that coats the pasta well.
- Remove from heat and stir in the grated Parmesan cheese. Season with additional salt and pepper to taste.
- Serve immediately, garnished with toasted pine nuts and chopped fresh parsley for a pop of color and crunch.
Tips for the Best Results
- Cut Brussels sprouts and squash into uniform sizes to ensure even roasting.
- Don’t skip reserving pasta water; it helps bind the sauce and adds creaminess.
- Feel free to swap Parmesan for a vegan alternative if desired.
- Toast pine nuts gently in a dry pan until golden to enhance their flavor.
- Use fresh sage for a bright, herbal note but dried works well in a pinch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely, but the pasta may absorb sauce, so add a splash of olive oil or water when reheating.
For longer storage, freeze the pasta in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Frequently Asked Questions
Can I use frozen Brussels sprouts or butternut squash?
Yes, frozen vegetables can be used if fresh aren’t available. Thaw and drain them well before roasting to avoid excess moisture that can prevent caramelization.
What type of pasta works best for this recipe?
Medium-sized pasta shapes like penne, rigatoni, or farfalle hold the sauce and vegetables well, making every bite flavorful and satisfying.
How can I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
Is this recipe suitable for meal prepping?
Absolutely! This pasta reheats well and can be portioned into containers for easy lunches or dinners throughout the week.
