Description
Indulge in the comforting flavors of our Roasted Brussels Sprouts and Butternut Squash Pasta, a delightful dish that embraces the best of autumn produce. This pasta features tender roasted butternut squash and savory Brussels sprouts, all harmoniously combined to create a satisfying meal for any occasion. Tossed with olive oil, fresh garlic, and a splash of lemon juice, this recipe is not only delicious but also quick to prepare—making it perfect for busy weeknights or festive gatherings.
Ingredients
Scale
- 4 cups peeled butternut squash (cubed)
- 2 cups halved Brussels sprouts
- 10 ounces rigatoni, penne, or farfalle pasta
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic (minced)
- 1 lemon (juiced)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/4 – 1/2 teaspoon red pepper flakes
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat oven to 425°F. Toss butternut squash and Brussels sprouts on a baking sheet with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Cook pasta according to package instructions; reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil, garlic, and red pepper flakes for about 30 seconds.
- Add cooked pasta to the skillet along with roasted vegetables, parmesan cheese, thyme leaves, and lemon juice; toss well.
- Gradually add reserved pasta water until desired sauce consistency is reached. Season to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg