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Brussels Sprouts And Butternut Squash Pasta

Brussels sprouts and butternut squash pasta with roasted caramelized vegetables tossed in a brown butter garlic-sage sauce. Rigatoni or penne is finished with pasta water for a glossy, parmesan-rich coating and crunchy toasted hazelnuts.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb rigatoni or penne Use rigatoni for ridges that hold the sauce.
  • 2 cup butternut squash, cubed Roast until golden and tender.
  • 2 cup Brussels sprouts, halved Roast cut-side down where possible for browning.
Sauce and finishing
  • 0.5 cup unsalted butter Brown until golden and nutty.
  • 4 clove garlic, minced Add when browning butter to bloom aroma without burning.
  • 1 tbsp fresh sage, chopped Stir in with garlic for earthy, savory flavor.
  • 0.25 cup hazelnuts or walnuts, toasted Use toasted nuts for crunch on top.
  • 1 cup parmesan, grated Add at the end so it melts into the sauce.
  • 2 tbsp olive oil Helps vegetables roast and caramelize.
  • 0.5 cup pasta water Use reserved starchy water to emulsify the sauce.
  • Salt and pepper to taste Season to taste at the end.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the vegetables
  1. Heat oven to 425F and line a sheet pan; toss the butternut squash cubes with olive oil, salt, and pepper, then spread in a single layer and roast 25 minutes until caramelized with browned edges.
  2. On a separate sheet pan or a second batch, toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread cut-side down and roast 25 minutes until caramelized.
Cook the pasta and make the brown butter
  1. Boil pasta in salted water until al dente, then reserve 1 cup pasta water and drain the pasta.
  2. Brown the butter in a Dutch oven over medium heat until golden and nutty, then add the minced garlic and chopped sage and cook just until fragrant.
Toss and finish
  1. Add the drained pasta to the Dutch oven and toss with pasta water until the sauce turns glossy and lightly coats the pasta.
  2. Add the roasted butternut squash and roasted Brussels sprouts, then toss to distribute evenly.
  3. Stir in the grated parmesan until melted and creamy, then season with salt and pepper to taste.
  4. Top with toasted hazelnuts or walnuts and serve hot.

Notes

For the best caramelization, roast the squash and Brussels sprouts separately so each one has enough space to brown rather than steam. Store leftovers in the fridge up to 3 days; reheat gently with a splash of pasta water. Freeze not recommended because the Brussels sprouts and pasta texture can soften after thawing. For a gluten-free swap, use gluten-free rigatoni or penne and keep the rest of the method the same.