This Autumn Pasta with Butternut Squash and Brussels Sprouts is cozy, colorful, and full of caramelized fall flavor. I love how the sweetness of roasted squash plays against the nutty, crisp sprouts — I often pair it mentally with a simple roasted butternut squash and Brussels sprouts recipe when planning a seasonal menu. I’ve made this several times and it reliably feels like dinner and a celebration at once.
Why Make This Recipe
- It tastes like fall: roasted butternut brings sweetness while Brussels sprouts add texture and a slight bitterness that balances the dish.
- Nutritious and filling: you get fiber, vitamins A and C, and a satisfying portion of complex carbs from the pasta.
- Easy weeknight or dinner-party dish: most of the work is sheet-pan roasting and a quick toss with pasta — minimal hands-on time.
- Flexible and crowd-pleasing: swap proteins or cheeses to suit guests or dietary needs; think of it like a cousin to a rich butternut squash lasagna in spirit and comfort.
- Personal note: I love this recipe because it turns humble vegetables into something elegant with a single roast — the caramelized edges are what make people ask for seconds.
Recipe Overview
Prep time: 20 minutes.
Cook time: 25–30 minutes (roasting + finishing).
Total time: ~50 minutes.
Servings: 4.
Difficulty: Easy to Medium (depending on knife skill for cubing squash).
Method: Roast the squash and Brussels sprouts at high heat (425°F) until caramelized, then finish in a skillet with garlic, herbs, pasta water, Parmesan, and lemon for brightness.
My Experience Making This Recipe
When I tested this, the biggest discovery was timing: small squash cubes roast much faster and brown better than large chunks. I adjusted roast time and sheet spacing so everything caramelizes without steaming, which improved texture and depth of flavor.
How to Make Autumn Pasta with Butternut Squash and Brussels Sprouts
Start by cutting 1 medium butternut squash into 1/2-inch cubes and trimming 12 oz Brussels sprouts, halved. Toss both with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and roast on a rimmed baking sheet at 425°F for 20–25 minutes, flipping halfway. Meanwhile cook 12 oz pasta (rigatoni, penne, or cavatappi) in salted boiling water until al dente, reserving 1 cup pasta water. Sauté 3 cloves minced garlic and 1 small shallot in a large skillet, add the roasted veg, then toss with pasta, 1/2–3/4 cup grated Parmesan, 2 tbsp butter (or olive oil for dairy-free), and 1/3 cup reserved pasta water to create a glossy sauce. Finish with 1 tbsp lemon juice and chopped parsley. For a creamier finish, borrow techniques from a creamy Parmesan pasta technique by tempering cheese slowly with hot pasta water so it melts smoothly.
Expert Tips for Success
- Roast at high heat (425°F) on a preheated sheet pan and don’t overcrowd the pan; use two pans if needed so vegetables brown, not steam.
- Cut squash uniformly (about 1/2-inch) for even roast time; use a heavy chef’s knife and peel with a Y-peeler for speed.
- Reserve pasta water — the starchy water is the key emulsifier that binds sauce and veg into a silky coating.
- Use freshly grated Parmesan (not pre-grated) for better melt and flavor; grate with a microplane for silky distribution. Also check roasted ideas like roasted butternut with cranberries and pecans for sweet-salty garnish inspiration.
- If you want crispier sprouts, give them a quick pan-sear in a hot skillet cut-side down for 2–3 minutes before adding other ingredients.
How to Serve Autumn Pasta with Butternut Squash and Brussels Sprouts
- Serve with a simple green salad and a bright vinaigrette to cut the richness; a fall harvest salad is a lovely match.
- Top with toasted walnuts or pepitas for crunch and texture contrast.
- For extra decadence, finish with crispy pancetta or bacon and an extra shave of Parmesan.
- Serve family-style in a warm skillet or transfer to a shallow platter, sprinkle chopped herbs and lemon zest for a fresh finish.
Storage and Reheating Guide
Cool the pasta to room temperature within two hours and store in an airtight container. Refrigerate up to 3–4 days; use a glass or BPA-free plastic container. To freeze, place in a freezer-safe container with minimal air and freeze up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low with a splash of water or broth to loosen the sauce, or warm in a 350°F oven in a covered dish for 15–20 minutes. Microwaving works (heat in 60-second bursts), but stir and add a teaspoon of liquid each interval to maintain creaminess.
Recipe Variations
- Gluten-free: use your favorite gluten-free pasta and check that Parmesan is GF-certified. Roast veg same way.
- Dairy-free & vegan: omit butter and Parmesan, use 2–3 tbsp nutritional yeast and 2 tbsp olive oil or vegan butter for richness. Add a squeeze of lemon for brightness.
- Protein boost: stir in cooked sausage, shredded rotisserie chicken, or crispy chickpeas for vegetarian protein.
- Brown-butter sage: replace butter with brown butter and add fried sage leaves for a nutty, aromatic twist.
Nutritional Highlights
- High in fiber and beta-carotene from butternut squash; Brussels sprouts add vitamin C and K.
- Moderate carbohydrate content from pasta; portion accordingly if watching carbs.
- Allergens: contains dairy if you use Parmesan and wheat if using regular pasta — label swaps needed for dairy-free or gluten-free diets. Aim for a 1-to-1.5 cup cooked portion per serving for a balanced meal.
Troubleshooting Common Issues
- Vegetables steaming instead of browning: spread them in a single layer on a hot sheet pan and give space between pieces.
- Sauce too thin or separated: add a splash more hot pasta water and simmer briefly, stirring to emulsify; finish with grated cheese to stabilize.
- Brussels sprouts too bitter: remove any tough outer leaves and halve them so cut sides get nicely caramelized; a squeeze of lemon brightens bitterness.
Frequently Asked Questions
Q: Can I prep the vegetables ahead of time?
A: Yes. You can peel and cube the squash and trim sprouts 1–2 days ahead and store them refrigerated in airtight containers. Roast right before serving for best texture.
Q: Can I use frozen butternut squash or Brussels sprouts?
A: You can, but frozen veg release more water and won’t caramelize as well. Thaw and pat dry thoroughly, then roast at 450°F on a hot sheet pan and watch closely for browning.
Q: My cheese clumped when I added it — how do I prevent that?
A: Grate cheese finely and add off-heat, then stir with hot pasta water to melt gently. If the pan is too hot, cheese can clump; lower the heat and stir slowly to create a smooth sauce.
Q: How do I make this ahead for a party?
A: Roast vegetables a few hours ahead and keep them warm in a low oven (200–225°F) on a tray. Cook pasta just before guests arrive or par-cook it and finish in the skillet with veg and sauce right before serving for the best texture.
Conclusion
For a bacon-studded variation and another take on this flavor combo, check this helpful adaptation at Brussels Sprouts and Butternut Squash Pasta – Recipe Runner.
Print
Autumn Pasta with Butternut Squash and Brussels Sprouts
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and colorful pasta dish featuring roasted butternut squash and Brussels sprouts, delivering caramelized fall flavors.
Ingredients
- 1 medium butternut squash, cut into 1/2-inch cubes
- 12 oz Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz pasta (rigatoni, penne, or cavatappi)
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1/2–3/4 cup grated Parmesan cheese
- 2 tbsp butter (or olive oil for dairy-free)
- 1/3 cup reserved pasta water
- 1 tbsp lemon juice
- Chopped parsley, for garnish
Instructions
- Preheat oven to 425°F. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a rimmed baking sheet.
- Roast in the oven for 20–25 minutes, flipping halfway through, until caramelized.
- Meanwhile, cook pasta in salted boiling water until al dente, reserving 1 cup of pasta water.
- In a large skillet, sauté minced garlic and diced shallot until fragrant.
- Add the roasted vegetables to the skillet and toss with the cooked pasta.
- Stir in grated Parmesan, butter (or olive oil), and reserved pasta water to create a glossy sauce.
- Finish with lemon juice and garnish with chopped parsley before serving.
Notes
For a creamier finish, temper cheese slowly with hot pasta water. Use freshly grated Parmesan for better melt and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 35mg