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Creamy Butternut Squash Brussels Sprouts Pasta Delight

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

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

Instructions

  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.
  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.
  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.
  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.
  5. 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.
  6. Add the lemon juice, a pinch of salt, pepper, and chili flakes if using. Fold in the cooked pasta, tossing until well coated.
  7. Remove from heat and finish with chopped parsley or sage. Serve immediately with extra-grated Parmesan or nutritional yeast.

Notes

  • 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.

Nutrition

Find it online: https://bakerslider.com/butternut-squash-brussels-sprouts/

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