Description
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Roasting + Stovetop
- Cuisine: American
