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Brussels Sprouts And Butternut Squash Pasta

Brussels Sprouts And Butternut Squash Pasta with roasted caramelized vegetables and a brown butter garlic-sage sauce. Rigatoni is tossed until glossy with pasta water for a silky coating, then finished with parmesan and toasted hazelnuts.
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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: 830
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni or penne Use rigatoni or penne for sturdy, sauce-holding pasta.
Vegetables
  • 2 cup butternut squash, cubed Cube into bite-size pieces for even roasting.
  • 2 cup Brussels sprouts, halved Halve so they roast and caramelize quickly.
Sauce and finishing
  • 0.5 cup unsalted butter Used for browning until golden and nutty.
  • 4 garlic, minced Minced for quick infusion in browned butter.
  • 1 cup parmesan, grated Finely grated melts and clings to the sauce.
  • 1 tbsp fresh sage, chopped Fresh sage for a warm, savory aroma.
  • 2 tbsp olive oil Helps roast the vegetables and promote browning.
  • 0.25 cup hazelnuts or walnuts, toasted Toasted for crunch; substitute walnuts if needed.
  • 0.5 cup pasta water Reserved cooking water for a glossy, emulsified sauce.
  • Salt and pepper to taste Season in stages: roast, sauce, and final toss.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Heat oven to 425°F. Toss butternut squash cubes with olive oil, salt, and pepper, then spread on a sheet pan.
  2. Roast the butternut squash at 425°F for 25 minutes until caramelized, then set aside.
  3. Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a separate sheet pan or on the same pan after the squash is finished.
  4. Roast the Brussels sprouts at 425°F for 25 minutes until caramelized, then set aside.
Brown the butter and build the sauce
  1. Bring a cast iron skillet to medium heat and add the unsalted butter. Cook until foaming stops and the butter turns golden with a nutty aroma.
  2. Add minced garlic and chopped sage to the browned butter and stir until fragrant, about 30 to 60 seconds.
Cook pasta and toss
  1. Cook rigatoni or penne in salted water until al dente, reserving 1 cup of pasta water before draining.
  2. Add drained pasta to the skillet with brown butter and stir to coat, then add pasta water a splash at a time until glossy.
  3. Add the roasted butternut squash and roasted Brussels sprouts and toss to combine.
  4. Turn off the heat, add grated parmesan, and toss until melted and evenly distributed.
  5. Season with salt and pepper to taste, then top with toasted hazelnuts.

Notes

Pro tip: roast the squash and Brussels separately so both caramelize without steaming—spread into a single layer for maximum browning. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of pasta water. Freezing isn’t recommended because the roasted vegetables and butter sauce can lose texture. Dietary swap: use gluten-free penne/rigatoni if needed—sauce method stays the same.