Butternut Squash and Brussels Sprouts Pasta
If you’re in search of a comforting dish that embodies the essence of fall, this Butternut Squash and Brussels Sprouts Pasta is your answer! Bursting with the sweetness of roasted butternut squash and the savory crunch of brussels sprouts, this delightful recipe is a family favorite. It’s not only delicious but also incredibly simple to prepare, making it perfect for busy weeknights or cozy gatherings with loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups peeled butternut squash, cut into 1-inch cubes
- 2 cups halved brussels sprouts
- 1/2 cup diced shallots
- 10 ounces pasta (rigatoni, penne, or farfalle)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1/2 cup shredded parmesan cheese
- Fresh thyme leaves
Instructions
- Preheat your oven to 425°F. Spread butternut squash and brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20–25 minutes.
- Meanwhile, bring salted water to a boil and cook pasta until al dente. Reserve one cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic until fragrant.
- Combine cooked pasta with roasted veggies in the skillet; add parmesan cheese and fresh thyme. Squeeze lemon juice and toss everything together.
- Adjust sauce consistency with reserved pasta water as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 15mg