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Brussels Sprouts And Butternut Squash Pasta

Brussels sprouts and butternut squash pasta with roasted caramelized edges and a golden brown-butter garlic-sage sauce. Rigatoni or penne is tossed with reserved pasta water for a glossy coating, then finished with parmesan and toasted hazelnuts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use your preferred shape.
Butternut squash
  • 2 cup butternut squash Cubed for even roasting.
Brussels sprouts
  • 2 cup Brussels sprouts Halved so the cut sides caramelize.
Unsalted butter
  • 0.5 cup unsalted butter For browning into a nutty sauce.
Garlic
  • 4 garlic, minced Minced for quick infusion.
Hazelnuts or walnuts
  • 0.25 cup hazelnuts or walnuts, toasted Toast for extra aroma.
Parmesan
  • 1 cup parmesan, grated Freshly grated melts better.
Fresh sage
  • 1 tbsp fresh sage, chopped Chopped for even distribution.
Olive oil
  • 2 tbsp olive oil Helps roasting caramelize.
Pasta water
  • 0.5 cup pasta water Reserved while cooking.
Salt
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Heat oven to 425F. Toss butternut squash cubes with olive oil, salt, and pepper, then spread on a sheet pan.
  2. Roast the butternut squash for 25 minutes at 425F, until caramelized. Transfer to a bowl when done.
  3. Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread on a sheet pan. Roast at 425F for 25 minutes until caramelized.
Cook and season the pasta
  1. Cook rigatoni or penne according to package directions, and reserve 1 cup pasta water. Drain the pasta and set aside.
  2. Brown the butter with minced garlic and chopped sage in a pan over medium heat until golden and nutty, stirring constantly to prevent burning.
  3. Toss the hot pasta in the brown butter with 1/2 cup pasta water until glossy and evenly coated.
  4. Add the roasted butternut squash and roasted Brussels sprouts, then toss to combine.
  5. Sprinkle in grated parmesan and season with salt and pepper to taste, tossing again until the sauce clings to the pasta.
  6. Top with toasted hazelnuts or walnuts and serve immediately.

Notes

For the best caramelized edges, roast the squash and Brussels sprouts separately on the same 425F schedule so they don’t steam. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing is not recommended due to texture changes in the vegetables and sauce. For a dairy-light option, use a plant-based parmesan-style topping or a smaller amount of parmesan and increase pasta water for creaminess.