Butternut Squash Brussels Sprouts Pasta is a comforting, flavorful dish that brings together the sweetness of roasted butternut squash and the earthy crunch of Brussels sprouts. This recipe is perfect for cozy weeknight dinners or festive occasions, making it not just delicious but versatile too. With creamy sauce enveloping roasted greens, it’s a delightful way to enjoy seasonal produce.

Why You’ll Love This Butternut Squash Brussels Sprouts

There are countless reasons to adore this Butternut Squash Brussels Sprouts dish. First, it’s a healthy but satisfying option, packed with vitamins and nutrients from both the butternut squash and Brussels sprouts. Second, the creamy texture offers a comforting feel, making it a perfect meal for chilly evenings. You can easily adapt this recipe for a Vegan butternut squash Brussels sprouts recipe by swapping heavy cream for cashew cream. Additionally, the vibrant colors from the roasted vegetables create a beautiful presentation, making it an ideal Thanksgiving recipe. It’s also an easy dish to prepare; the roasting and sautéing methods ensure minimal cleanup.

Ingredients for Butternut Squash Brussels Sprouts

Gather these items:

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 alternative (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

How to Make Butternut Squash Brussels Sprouts Step-by-Step

Step 1: Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt, and spread it on a baking sheet. In a separate bowl, toss the halved Brussels sprouts with a tablespoon of olive oil and a little salt. Roast both vegetables until the squash is tender and caramelized and the sprouts are crisp on the edges, about 20–25 minutes, stirring halfway.
Step 2: Meanwhile, cook the pasta in salted water until al dente, reserving about 1/4 cup of the starchy cooking water. Drain and set aside.
Step 3: In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Sauté the minced garlic and shallot until fragrant and translucent, about 2–3 minutes.
Step 4: Add the roasted squash and Brussels sprouts to the skillet. Pour in the vegetable broth or white wine, letting it simmer for 2–3 minutes to meld the flavors and loosen any browned bits from the pan.
Step 5: Stir in the cream (or cashew cream) and the Parmesan (or nutritional yeast). Let the mixture simmer gently until the sauce thickens slightly and becomes glossy, about 3–4 minutes.
Step 6: Add the lemon juice, a pinch of salt, pepper, and chili flakes if using. Fold in the cooked pasta, tossing until well coated.
Step 7: Remove from heat and finish with chopped parsley or sage. Serve immediately with extra-grated Parmesan or a sprinkle of nutritional yeast.

Pro Tips for the Best Butternut Squash Brussels Sprouts

Keep these in mind:

Adjust seasoning to taste.
For a vegan option, use cashew cream and nutritional yeast.
Drizzle with olive oil and lemon zest before serving for presentation.
Ensure the butternut squash is cut into uniform cubes for even roasting.

Best Ways to Serve Butternut Squash Brussels Sprouts

Here are some ideas:

Pair this dish with a fresh salad, like a Butternut squash Brussels sprouts salad, for a complete meal.
Serve it alongside grilled chicken or fish for added protein.
This dish also makes a fantastic Brussels sprouts and squash medley when served with other roasted vegetables.

How to Store and Reheat Butternut Squash Brussels Sprouts

Use the final step of the cooking instructions: Once the dish has cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of vegetable broth or water to revive the creamy sauce. This pasta dish is also great for meal prep!

Frequently Asked Questions About Butternut Squash Brussels Sprouts

What is butternut squash Brussels sprouts?

Butternut squash Brussels sprouts is a delicious combination of roasted butternut squash and Brussels sprouts, often served as a pasta dish or side. This medley brings a sweet and savory flavor profile that is perfect for autumn meals.

Can I make Butternut Squash Brussels Sprouts ahead of time?

Yes, you can prepare the roasted vegetables and sauce in advance. Simply combine them with the pasta when ready to serve. This makes it a convenient choice for busy weeknights or gatherings.

How do I avoid common mistakes with Butternut Squash Brussels Sprouts?

Ensure not to overcrowd the baking sheet when roasting; this can lead to steaming instead of roasting. Also, taste and adjust seasoning before serving to enhance the flavors perfectly.

Variations of Butternut Squash Brussels Sprouts You Can Try

Here are some fun ideas:

Try adding nuts like walnuts or pecans for a crunchy texture.
Incorporate cranberries or pomegranate seeds for a burst of sweetness.
Experiment with different pasta types or use zoodles for a low-carb version.

Creamy Butternut Squash Brussels Sprouts Pasta Delight

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Creamy Butternut Squash and Brussels Sprouts Pasta is a flavorful comfort dish with roasted greens.

Author: Robert
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Pasta
Method: Roasting and Sautéing
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

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 alternative (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

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Instructions

Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt, and spread it on a baking sheet. In a separate bowl, toss the halved Brussels sprouts with a tablespoon of olive oil and a little salt. Roast both vegetables until the squash is tender and caramelized and the sprouts are crisp on the edges, about 20–25 minutes, stirring halfway.
Meanwhile, cook the pasta in salted water until al dente, reserving about 1/4 cup of the starchy cooking water. Drain and set aside.
In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Sauté the minced garlic and shallot until fragrant and translucent, about 2–3 minutes.
Add the roasted squash and Brussels sprouts to the skillet. Pour in the vegetable broth or white wine, letting it simmer for 2–3 minutes.
Stir in the cream (or cashew cream) and the Parmesan (or nutritional yeast). Let the mixture simmer gently until the sauce thickens slightly, about 3–4 minutes.
Add the lemon juice, a pinch of salt, pepper, and chili flakes if using. Fold in the cooked pasta, tossing until well coated.
Remove from heat and finish with chopped parsley or sage. Serve immediately with extra-grated Parmesan or nutritional yeast.