I enjoy this recipe because it brings together roasted vegetables and a lush sauce without feeling heavy. I can easily adapt it for dairy-free needs, and it works with almost any pasta shape I have on hand. I find that the caramelized squash and crisp Brussels sprouts add both texture and depth, making this pasta feel special yet simple enough for any night of the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium butternut squash, peeled and cubed (about 1.5 pounds) 2 cups Brussels sprouts, trimmed and halved 3 tablespoons olive oil 3 cloves garlic, minced 1 small shallot, finely chopped 8 ounces pasta (penne, fusilli, or spaghetti work well) 3/4 cup vegetable broth or dry white wine 1/2 cup heavy cream or dairy-free alternative (cashew cream) 1/3 cup grated Parmesan cheese or nutritional yeast 1 tablespoon fresh lemon juice Salt and black pepper to taste 1/4 teaspoon chili flakes (optional) Fresh parsley or sage, chopped, for garnish
Directions
I begin by roasting the butternut squash and Brussels sprouts at 425°F until tender and caramelized, usually about 20–25 minutes. While they roast, I cook the pasta in salted water and reserve a bit of the starchy water.
In a large skillet, I sauté garlic and shallot in olive oil until they’re fragrant. I add the roasted vegetables, then pour in broth or wine and let it simmer to loosen the browned bits. Next, I stir in the cream and Parmesan, letting it thicken into a glossy sauce. If it becomes too thick, I whisk in a splash of the pasta water.
I finish with lemon juice, salt, pepper, and chili flakes. Then I fold in the cooked pasta until everything is coated. I top the dish with chopped herbs and serve it warm.
I like swapping the pasta for whole wheat or gluten-free varieties when needed. For a deeper flavor, I sometimes roast the squash with a pinch of smoked paprika. When I want extra richness, I add a tablespoon of butter to the sauce. For a lighter version, I use cashew cream and nutritional yeast, which give the dish creaminess and a cheesy note without dairy.
Storage/Reheating
I store leftovers in an airtight container for up to 3 days in the refrigerator. When reheating, I prefer the stovetop because I can add a splash of broth or water to revive the sauce. The microwave works too, but I stir halfway through so the sauce stays smooth. This pasta doesn’t freeze well due to the creamy texture, so I enjoy it fresh or within a few days.
FAQs
How do I keep the sauce from getting too thick?
I add pasta water a little at a time until the sauce loosens to the consistency I like. It gives me a silky finish without watering down the flavor.
Can I make this dish fully dairy free?
Yes, I use cashew cream in place of heavy cream and nutritional yeast instead of Parmesan. The sauce still turns out creamy and flavorful.
Can I roast the vegetables ahead of time?
I often roast them a day early and store them in the fridge. When I’m ready to cook, I simply warm them in the skillet with the garlic and shallot.
What pasta shape works best?
I love using short pasta like penne or fusilli because the sauce clings well to the ridges, but spaghetti or linguine works beautifully too.
Can I add protein to this dish?
I sometimes add grilled chicken, chickpeas, or crispy tofu for extra protein. They blend nicely with the creamy sauce and roasted vegetables.
Conclusion
I love how this creamy butternut squash and Brussels sprouts pasta brings together comfort, color, and rich flavor in every bowl. It’s a warm, satisfying choice for cooler evenings and a wonderful way to make vegetables shine in a simple, elegant dish.
A cozy fall pasta loaded with roasted butternut squash, crispy Brussels sprouts, and a silky creamy sauce for an easy weeknight comfort dish.
Ingredients
1 medium butternut squash, peeled and cubed (about 1.5 pounds)
2 cups Brussels sprouts, trimmed and halved
3 tablespoons olive oil
3 cloves garlic, minced
1 small shallot, finely chopped
8 ounces pasta (penne, fusilli, or spaghetti)
3/4 cup vegetable broth or dry white wine
1/2 cup heavy cream or dairy-free cashew cream
1/3 cup grated Parmesan cheese or nutritional yeast
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
1/4 teaspoon chili flakes (optional)
Fresh parsley or sage, chopped, for garnish
Instructions
Preheat oven to 425°F (220°C). Toss butternut squash with 1 tablespoon olive oil and salt; spread on a baking sheet. Toss Brussels sprouts with 1 tablespoon olive oil and salt; spread on a separate sheet. Roast both for 20–25 minutes, stirring halfway.
Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water; drain and set aside.
Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic and shallot for 2–3 minutes until fragrant and translucent.
Add roasted squash and Brussels sprouts. Pour in vegetable broth or white wine; simmer 2–3 minutes to deglaze the pan.
Stir in cream (or cashew cream) and Parmesan (or nutritional yeast). Simmer 3–4 minutes until slightly thickened and glossy. Add pasta water as needed to thin.
Add lemon juice, salt, pepper, and chili flakes. Fold in the cooked pasta until evenly coated and creamy.
Remove from heat. Garnish with parsley or sage and extra Parmesan or nutritional yeast. Serve warm.
Notes
A comforting autumn-inspired pasta dish featuring roasted squash and Brussels sprouts in a silky, creamy sauce. Bright lemon, nutty Parmesan, and optional chili flakes create a well-balanced, cozy weeknight dinner.
