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Brussels Sprouts And Butternut Squash Pasta

Brussels sprouts and butternut squash pasta tossed in a golden brown-butter sauce with garlic and sage, using roasted, caramelized vegetables for deep flavor. Rigatoni or penne gets coated with pasta water and butter so every bite clings, then finishes with parmesan and 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use rigatoni or penne.
Butternut squash
  • 2 cup butternut squash, cubed Cube for even roasting.
Brussels sprouts
  • 2 cup Brussels sprouts, halved Halve for caramelized edges.
Butter sauce
  • 0.5 cup unsalted butter For browning until golden and nutty.
Aromatics
  • 4 clove garlic, minced Minced for quick browning.
  • 1 tbsp fresh sage, chopped Chopped for even distribution.
Toasting and finishing
  • 0.25 cup hazelnuts or walnuts, toasted Toast until fragrant, then scatter on top.
  • 1 cup parmesan, grated Grate fresh for best melting.
Roasting and saucing
  • 2 tbsp olive oil Toss with vegetables before roasting.
  • 0.5 cup pasta water Reserve while cooking pasta to emulsify the sauce.
  • Salt and pepper to taste Add to vegetables and final dish.

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Heat oven to 425F and place butternut squash cubes on a sheet pan with olive oil, salt, and pepper. Roast for 25 minutes, turning once halfway, until caramelized and browned on the edges.
  2. On a second sheet pan, toss Brussels sprouts halves with olive oil, salt, and pepper. Roast at 425F for 25 minutes, turning once halfway, until caramelized and tender-crisp.
Cook pasta and brown the butter
  1. Cook rigatoni or penne in salted water until al dente, then reserve 1 cup pasta water and drain. Set pasta aside while you make the sauce.
  2. In a skillet over medium heat, melt unsalted butter and cook until it turns golden and gives off a nutty aroma. Add minced garlic and chopped sage and cook until fragrant, about 30 seconds to 1 minute, without browning the garlic too much.
Toss and finish
  1. Add drained pasta to the skillet with the brown butter and pour in 1/2 cup pasta water to loosen and coat the noodles. Toss until glossy, adding more pasta water only if needed to reach a silky coating.
  2. Fold in the roasted butternut squash and roasted Brussels sprouts, then toss again until evenly distributed. Stir in grated parmesan and season with salt and pepper to taste.
  3. Transfer to bowls and scatter toasted hazelnuts or walnuts over the top to finish.

Notes

Pro tip: Roast the vegetables separately so Brussels sprouts caramelize without steaming and the squash can brown deeply; if your sheet pans are crowded, use two pans or roast in batches. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of pasta water. Freezing is not recommended because the roasted vegetables can soften and the butter sauce may separate. For a vegetarian swap, use parmesan-compatible vegetarian cheese and keep the same method (the dish is otherwise naturally vegetarian).