Description
A delightful pasta dish featuring roasted Brussels sprouts and butternut squash, bringing together earthy and sweet flavors for a comforting family meal.
Ingredients
- Pasta (your choice)
- Brussels sprouts: Fresh
- Butternut squash: Peeled and cubed
- Olive oil
- Garlic: Minced or sliced
- Parmesan cheese: Grated or nutritional yeast for a vegan option
- Herbs (thyme or rosemary)
- Crushed red pepper flakes
Instructions
- Prepare the vegetables: Preheat your oven to 400°F (205°C). Peel and cube the butternut squash into bite-sized pieces. Trim the Brussels sprouts, halving them if they’re large.
- Roast the vegetables: Toss the squash and Brussels sprouts in olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until golden brown and tender, flipping halfway through.
- Cook the pasta: Meanwhile, bring a pot of salted water to a boil and cook your pasta according to package instructions. Reserve a cup of pasta water before draining.
- Combine ingredients: In a large skillet, combine the roasted vegetables with the drained pasta and a splash of reserved pasta water. Stir in the herbs, adding more oil if needed for a silky sauce.
- Finish with cheese: Off the heat, mix in grated Parmesan or nutritional yeast, allowing it to melt and coat the pasta. Adjust seasoning before serving.
- Serve: Plate the pasta hot, garnishing with freshly cracked black pepper and a sprinkle of herbs for color.
Notes
For a lighter version, substitute pasta with zucchini noodles. Ensure vegetables are not overcrowded on the baking sheet for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, Brussels sprouts, butternut squash, vegetarian, healthy meals