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Brussels Sprouts And Butternut Squash Pasta

Brussels sprouts and butternut squash pasta with roasted caramelized vegetables and a brown butter garlic-sage sauce, tossed until glossy. Rigatoni or penne gets coated with nutty browned butter and reserved pasta water for a clingy texture.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rigatoni or penne Use rigatoni or penne; reserve pasta water as directed.
  • 2 cup butternut squash, cubed Roast until caramelized and tender.
  • 2 cup Brussels sprouts, halved Roast until browned and slightly crisp.
  • 0.5 cup unsalted butter Brown the butter until golden and nutty.
  • 4 garlic, minced Minced garlic browns quickly—watch closely.
  • 0.25 cup hazelnuts or walnuts, toasted Toast until fragrant; use for topping.
  • 1 cup parmesan, grated Toss in at the end for savory, melty finish.
  • 1 tbsp fresh sage, chopped Add with garlic to infuse the butter.
  • 2 tbsp olive oil Used for roasting the vegetables.
  • 0.5 cup pasta water Reserve at least 1 cup; use as needed to loosen sauce.
  • 0.25 Salt and pepper to taste Season during roasting and again at the toss.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Heat oven to 425F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper, then spread on a sheet pan and roast for 25 minutes until caramelized, turning once if needed.
  2. Halve the Brussels sprouts and toss with another 1 tablespoon olive oil, salt, and pepper. Spread on a separate sheet pan and roast for 25 minutes until caramelized and browned at the edges.
Cook pasta and brown the butter
  1. Cook rigatoni or penne in salted water until al dente. Reserve 1 cup pasta water before draining.
  2. Melt unsalted butter in a cast iron skillet over medium heat. Add minced garlic and chopped sage and cook until the butter turns golden and nutty, stirring so the garlic browns without burning.
Toss and finish
  1. Add drained pasta to the cast iron skillet. Pour in pasta water a little at a time and toss until the sauce looks glossy and coats the pasta.
  2. Add roasted butternut squash and Brussels sprouts to the skillet. Toss to distribute the vegetables, then add grated parmesan and mix until it melts into the sauce.
  3. Season with additional salt and pepper to taste. Top with toasted hazelnuts or walnuts and serve right away.

Notes

For best browning, roast on separate sheet pans with enough spacing so steam doesn’t accumulate. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of pasta water. Freezing isn’t ideal because the squash and Brussels sprouts can soften after thawing. For a dairy-light option, swap the parmesan for a hard, aged dairy-free alternative and use olive-oil based “butter” instead of browned butter.