Go Back

Brussels Sprouts and Butternut Squash Pasta

Brussels sprouts and butternut squash pasta with roasted caramelized vegetables and a nutty brown butter–garlic sage sauce, tossed with rigatoni for clingy, savory ribbons. Finished with parmesan and toasted hazelnuts for a crisp, golden crunch in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use rigatoni or penne; cook until al dente.
Butternut squash and Brussels sprouts
  • 2 cup butternut squash, cubed Roast until caramelized and tender.
  • 2 cup Brussels sprouts, halved Roast cut-side down for best browning.
Sauce and aromatics
  • 0.5 cup unsalted butter Brown until golden and nutty; keep heat steady.
  • 4 garlic, minced Sauté briefly in browned butter for fragrance.
  • 1 tbsp fresh sage, chopped Stir into browned butter with garlic.
  • 2 tbsp olive oil Helps roast vegetables and crisp edges.
  • 0.5 cup pasta water Use to loosen and emulsify the sauce.
Toppings and seasoning
  • 0.25 cup hazelnuts or walnuts, toasted Toast until fragrant; sprinkle on top.
  • 1 cup parmesan, grated Toss in at the end for a glossy finish.
  • Salt and pepper to taste Season throughout to balance sweetness and richness.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Heat oven to 425F and line a sheet pan. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread in an even layer.
  2. Roast the butternut squash at 425F for 25 minutes, stirring once halfway through, until caramelized and tender. Transfer to a bowl to cool slightly while you roast the next vegetable.
  3. Toss the halved Brussels sprouts with olive oil, salt, and pepper and spread them on a second sheet pan or on the same pan after removing squash. Roast at 425F for 25 minutes until deeply browned and caramelized, stirring once halfway through.
Cook pasta
  1. Bring a large pot of salted water to a boil and cook the rigatoni or penne until al dente. Reserve 1 cup pasta water, then drain the pasta.
Brown butter sauce
  1. Melt the unsalted butter in a cast iron skillet over medium heat until it foams and turns golden brown with a nutty aroma. Add minced garlic and chopped sage and cook until fragrant, about 30 to 60 seconds, watching closely to avoid burning.
Toss and finish
  1. Add drained pasta to the skillet and pour in pasta water as you toss to coat, using more water as needed for a glossy sauce. Stir in roasted Brussels sprouts and roasted butternut squash.
  2. Sprinkle in grated parmesan and toss until melted and evenly distributed. Season with salt and pepper to taste, then top with toasted hazelnuts.

Notes

Pro tip: roast the squash and Brussels sprouts separately so both caramelize instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of pasta water. Freezing isn’t recommended because the vegetables and sauce can turn watery after thawing. For a lighter option, use 1/4 cup butter and increase olive oil to 3 tbsp for the sauce base.