Butternut Squash & Brussels Pasta

$- 8 oz pasta (fusilli or penne recommended) - 2 cups butternut squash, peeled and cut into 1-inch cubes - 2 cups Brussels sprouts, trimmed and halved lengthwise - 3 tablespoons extra virgin olive oil, divided - 3 cloves garlic, finely minced - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - ½ cup vegetable broth - ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan alternative) - Fresh parsley, finely chopped (for garnish) I love using fusilli or penne for this dish. They catch the sauce well. If you don't have them, any pasta works. For the butternut squash, fresh is best, but frozen cubes can work too. The Brussels sprouts should be fresh for the best crunch. For olive oil, you can use any good quality oil. If you want a vegan dish, swap Parmesan with nutritional yeast. - Pasta: Provides carbs for energy. Choose whole grain for more fiber. - Butternut Squash: Full of vitamins A and C. It's great for your skin and vision. - Brussels Sprouts: High in fiber, vitamins K and C. They support your immune system. - Extra Virgin Olive Oil: Rich in healthy fats. It’s good for heart health. - Garlic: Offers antioxidants. It helps reduce blood pressure and boosts immunity. - Thyme: Adds flavor and has antibacterial properties. - Salt and Pepper: Enhance taste. Use sparingly for health. - Vegetable Broth: Adds depth without extra fat. It’s low in calories. - Parmesan Cheese: Adds calcium and protein. Use in moderation for flavor. - Parsley: A great source of vitamins. It freshens the dish visually and taste-wise. This blend of ingredients not only makes the dish tasty but also packs a healthy punch! {{ingredient_image_2}} First, I set my oven to 400°F (200°C). This hot oven makes the veggies crispy. In a bowl, I mix the butternut squash and Brussels sprouts. I add 2 tablespoons of olive oil, salt, pepper, and thyme. I stir until all the pieces are covered. Then, I spread them out on a baking sheet. I roast them for 25-30 minutes. Halfway through, I stir them for even cooking. They should be soft and caramelized when done. While the veggies roast, I boil a large pot of water. I add a good amount of salt to the water. Once it bubbles, I add 8 oz of pasta. Fusilli or penne works best. I cook it according to the package instructions until it's al dente. Before I drain the pasta, I save ½ cup of the cooking water. After draining, I put the pasta back in the pot. Now, I add the roasted veggies to the pot with pasta. I also add minced garlic and vegetable broth. I gently stir everything over medium heat. I do this for a few minutes until the garlic smells good and everything is warm. If it seems dry, I splash in some of the reserved pasta water. Next, I sprinkle in the Parmesan cheese or nutritional yeast. I toss everything to mix well. I taste it and add more salt or pepper if needed. To get great flavor, roasting is key. First, cut the butternut squash and Brussels sprouts into even pieces. This helps them cook at the same rate. Use a large bowl to mix them with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. This way, they roast evenly. Make sure to stir them halfway through cooking. This helps with browning and keeps them tender. Cooking pasta perfectly is simple. Use a large pot and boil water. Add salt to the water. This adds flavor. Cook your pasta until it is al dente, which means it is firm but cooked. Check the package for timing. Before draining, save some pasta water. This starchy water helps with the sauce later. Once drained, return the pasta to the pot quickly. You can add more flavor to your dish easily. Fresh garlic adds a strong taste. Cook it with the veggies for a rich aroma. Consider adding fresh herbs like parsley for a bright touch. If you want a kick, try red pepper flakes. Using cheese or nutritional yeast gives a creamy finish. Adjust the seasonings as needed. Taste your dish before serving to make sure it sings! Pro Tips Roasting Perfection: Ensure that the butternut squash and Brussels sprouts are cut into uniform sizes to achieve even roasting and caramelization. Al Dente Pasta: For the best texture, cook the pasta until al dente as it will continue to cook slightly when combined with the hot vegetables. Flavor Boost: Adding a pinch of red pepper flakes with the garlic can enhance the flavor and add a subtle heat to the dish. Make it Vegan: Substitute Parmesan cheese with nutritional yeast to keep the dish vegan-friendly while still adding a cheesy flavor. {{image_4}} You can easily make this dish vegan. Just swap the Parmesan cheese for nutritional yeast. Nutritional yeast adds a cheesy flavor without dairy. It also packs in vitamins and minerals, making your dish even healthier. Use about ¼ cup of nutritional yeast in place of cheese. This change keeps the creamy texture while being plant-based. If you need a gluten-free option, choose gluten-free pasta. Many brands offer pasta made from rice, corn, or lentils. These options cook well and taste great. Look for fusilli or penne shapes to keep the dish interesting. Follow the cooking instructions on the package for the best results. Want to add protein to your meal? You can easily include chicken, sausage, or tofu. For chicken, use cooked or grilled pieces. For sausage, slice and sauté it until browned. If you prefer tofu, press and cube it, then sauté until golden. Add your chosen protein when combining the ingredients. This will make your dish heartier and more filling. Store your Butternut Squash Brussels Pasta in an airtight container. Let it cool down first. Place it in the fridge for up to three days. This keeps the flavors fresh and tasty for later meals. When you are ready to eat, just take it out. You can freeze this pasta for a quick meal later. Allow the dish to cool completely. Use freezer-safe containers or bags. It can last up to three months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. Reheat the pasta on the stove for the best taste. Add a splash of water or broth to keep it moist. Heat over medium-low until warm. You can also use the microwave. Place it in a bowl, cover it, and heat for one to two minutes. Stir halfway through for even heating. Adjust the seasoning if needed. Yes, you can make this dish ahead. Cook the pasta and roast the veggies. Store them separately in the fridge. When ready to eat, just combine them and heat. This keeps the pasta from getting mushy. I recommend using fusilli or penne. These shapes hold the sauce well. They also catch bits of butternut squash and Brussels sprouts. If you prefer, you can try other types like rotini or farfalle. You can add more herbs like rosemary or sage for extra flavor. Try using red pepper flakes for a kick. If you like nuts, sprinkle some toasted walnuts or pine nuts on top. You can also swap the cheese for feta or goat cheese for a unique taste. This blog covered how to prepare a tasty dish with simple steps and helpful tips. We discussed the key ingredients, their measurements, and nutritional benefits. You learned about perfect cooking methods for both pasta and roasted veggies. In the end, remember that this dish is flexible. You can customize it to fit your taste. Enjoy experimenting with new flavors and ingredients. Your kitchen is a place for fun and creativity!$

Butternut Squash & Brussels Pasta

A warm and comforting pasta dish featuring roasted butternut squash and Brussels sprouts, perfect for fall.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz pasta (fusilli or penne recommended)
2 cups butternut squash, peeled and cut into 1-inch cubes
2 cups Brussels sprouts, trimmed and halved lengthwise
3 tablespoons extra virgin olive oil, divided
3 cloves garlic, finely minced
1 teaspoon dried thyme
to taste Salt and freshly ground black pepper
0.5 cup vegetable broth
0.25 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)
for garnish Fresh parsley, finely chopped

Instructions

Preheat your oven to 400°F (200°C). In a mixing bowl, combine the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, a generous pinch of salt, freshly ground black pepper, and dried thyme. Toss until well-coated. Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.
Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve ½ cup of the pasta cooking water and set it aside. Drain the pasta and return it to the pot.
In the pot with the pasta, add the roasted vegetables, minced garlic, and vegetable broth. Stir gently over medium heat for a few minutes until the garlic becomes fragrant and everything is heated through. If the pasta seems dry, add a splash of the reserved pasta cooking water to loosen it up.
Sprinkle in the grated Parmesan cheese (or nutritional yeast) and toss everything together until well combined. Adjust the seasoning with additional salt and pepper if desired.
Transfer the Butternut Squash & Brussels Pasta to serving plates or a large bowl. Garnish with freshly chopped parsley for a burst of color and added freshness.

Notes

Consider serving in deep pasta bowls and topping with extra grated Parmesan and a drizzle of olive oil for a polished look.

Keyword Brussels sprouts, butternut squash, pasta, vegetarian