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Brussels Sprouts And Butternut Squash Pasta

Brussels sprouts and butternut squash pasta with caramelized vegetables tossed in a golden brown-butter garlic-sage sauce. Roasted squash and Brussels get tender-crisp edges, then mingle with rigatoni and parmesan for a creamy, clingy finish using reserved pasta water.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne
Vegetables
  • 2 cup butternut squash cubed
  • 2 cup Brussels sprouts halved
Butter sauce
  • 0.5 cup unsalted butter
  • 4 garlic minced
  • 1 tbsp fresh sage chopped
  • 2 tbsp olive oil
  • 0.5 cup pasta water reserved
Toppings
  • 0.25 cup hazelnuts or walnuts toasted
  • 1 cup parmesan grated
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 large skillet

Method
 

Roast the vegetables
  1. Heat the oven to 425°F and line a sheet pan. Toss butternut squash cubes with olive oil, salt, and pepper, then roast for 25 minutes until caramelized, flipping once for even browning.
  2. On a second sheet pan or cleared space, toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until caramelized and browned at the edges, then set aside while you cook the pasta.
Cook pasta and make brown butter sauce
  1. Cook the rigatoni or penne in salted water until al dente, reserving 1 cup of pasta water for later. Drain and return pasta to the pot.
  2. In a large skillet over medium heat, melt the unsalted butter and cook until it turns golden and smells nutty. Add the minced garlic and chopped sage and cook for 30 to 60 seconds until fragrant, stirring constantly.
Toss and finish
  1. Add the cooked pasta to the skillet with the brown butter and pour in about 1/2 cup reserved pasta water. Toss until glossy and lightly creamy, adding a splash more pasta water if needed.
  2. Add the roasted butternut squash and Brussels sprouts to the skillet and toss to coat. Stir in the grated parmesan until melted and evenly distributed.
  3. Season to taste with salt and pepper, then transfer to bowls. Top with toasted hazelnuts or walnuts for crunch.

Notes

For the best caramelization, roast squash and Brussels separately so they don’t steam and become browned. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of pasta water. Freezing isn’t recommended because the vegetables and cheese can lose texture. For a gluten-free swap, use gluten-free rigatoni or penne and cook just until al dente.