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Brussels Sprouts And Butternut Squash Pasta

Brussels sprouts and butternut squash pasta made with roasted, caramelized vegetables and rigatoni tossed in a brown butter garlic-sage sauce. Roasting separately keeps the Brussels deeply caramelized and the squash cubes golden, then everything gets glossy with reserved pasta water.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne
Butternut squash
  • 2 cup butternut squash, cubed
Brussels sprouts
  • 2 cup Brussels sprouts, halved
Brown butter base
  • 0.5 cup unsalted butter
Aromatics
  • 4 clove garlic, minced
  • 1 tbsp fresh sage, chopped
Nuts for topping
  • 0.25 cup hazelnuts or walnuts, toasted
Olive oil for roasting
  • 2 tbsp olive oil
Pasta water
  • 0.5 cup pasta water Reserve while boiling pasta.
Seasoning
  • Salt and pepper to taste Use to season throughout.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Preheat oven to 425F. Toss butternut squash cubes with olive oil, salt, and pepper, then roast on a sheet pan for 25 minutes until caramelized.
  2. Using a separate sheet pan space, toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes at 425F until caramelized.
Cook pasta and make brown butter sauce
  1. Boil rigatoni or penne in salted water until al dente. Reserve 1 cup pasta water, then drain the pasta.
  2. In a cast iron skillet over medium heat, melt unsalted butter. Add minced garlic and chopped sage and cook until golden and nutty.
Toss and finish
  1. Add drained pasta to the skillet with brown butter, then splash in pasta water to coat. Toss until glossy and evenly combined.
  2. Add roasted butternut squash and roasted Brussels sprouts to the pasta. Toss until warmed through and coated with the sauce.
  3. Season with salt and pepper to taste, then scatter toasted hazelnuts or walnuts over the top. Serve immediately while the roasted vegetables still taste caramelized.

Notes

Pro tip: roast the squash and Brussels sprouts separately so both develop color without steaming, then toss right after the sauce is golden for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of pasta water. Freezing is not recommended because the vegetables can soften. For a vegetarian swap, keep the recipe as written (it’s already vegetarian) and use vegetarian parmesan where needed.