Description
A cozy and colorful pasta dish featuring roasted butternut squash and Brussels sprouts, delivering caramelized fall flavors.
Ingredients
Scale
- 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