Butternut Squash and Brussels Sprouts Pasta
Indulge in the cozy flavors of fall with this delightful Butternut Squash and Brussels Sprouts Pasta. Perfect for busy weeknights, this dish combines the sweetness of roasted butternut squash with savory sautéed brussels sprouts, all brought together by a light and creamy sauce. Enhanced with garlic, fresh thyme, and a splash of lemon juice, every bite is a celebration of seasonal produce. This pasta dish is not only visually stunning but also family-friendly, making it a great addition to your meal rotation. Prepare it ahead for delicious leftovers throughout the week!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 cups peeled butternut squash (cut into 1-inch cubes)
- 2 cups halved brussels sprouts
- 10 ounces pasta (rigatoni, penne, or farfalle)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- Fresh thyme leaves
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Toss butternut squash and brussels sprouts on a baking sheet with olive oil, salt, and pepper. Roast for about 20-25 minutes until tender and golden.
- In a large pot, boil salted water and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic until fragrant. Add the roasted vegetables and cooked pasta to the skillet.
- Stir in lemon juice, fresh thyme, and reserved pasta water until desired creaminess is achieved. Adjust seasoning as needed.
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg