Butternut Squash and Brussels Sprouts Pasta
Indulge in the cozy flavors of fall with this delightful Butternut Squash and Brussels Sprouts Pasta. This dish combines sweet roasted butternut squash with savory brussels sprouts, all tossed with hearty pasta and a hint of garlic. It’s a warm and comforting meal that’s perfect for family gatherings or busy weeknights. Easy to prepare and adaptable to various dietary preferences, this recipe is sure to please both picky eaters and adventurous diners alike. Enjoy the vibrant colors and rich flavors that make every bite an experience worth savoring.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups peeled butternut squash, cut into 1-inch cubes
- 2 cups halved brussels sprouts
- 10 ounces pasta (rigatoni, penne, or farfalle)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- ½ cup shredded parmesan cheese
- Fresh thyme leaves
Instructions
- Preheat your oven to 425°F. On a baking sheet, combine butternut squash, brussels sprouts, olive oil, salt, and pepper. Toss to coat evenly.
- Roast the vegetables for about 20-25 minutes until tender and caramelized.
- Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic until fragrant.
- Add cooked pasta to the skillet along with roasted veggies, lemon juice, parmesan cheese, and fresh thyme. Mix well.
- Pour in reserved pasta water as needed to create a creamy sauce.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg