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–+ servings

Brussels Sprouts and Butternut Squash Pasta

A delightful dish that combines roasted Brussels sprouts and butternut squash with whole wheat pasta, offering a balance of flavors and nutrients.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Brussels sprouts
  • 2 cups Brussels sprouts Trimmed and halved for even roasting.
  • 2 cups butternut squash Peeled and diced into bite-sized pieces.
  • 8 ounces whole wheat pasta Choose penne or fusilli.
  • 3 tablespoons olive oil For roasting.
  • 3 cloves garlic Minced.
  • 1 teaspoon salt Enhances flavor.
  • 1/2 teaspoon black pepper Adds mild heat.
  • 1/4 teaspoon red pepper flakes Optional.
  • 1/2 cup grated Parmesan cheese For a creamy finish.
  • 1/4 cup chopped fresh parsley For garnish.

Equipment

  • oven
  • large pot
  • baking sheet
  • skillet
  • vegetable peeler

Method
 

  1. Preheat your oven to 400°F. Rinse Brussels sprouts, trim ends, and cut in half. Peel and dice butternut squash.
  2. Cook pasta in salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  3. Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and red pepper flakes. Spread on a baking sheet and roast for 25-30 minutes.
  4. In a skillet, heat remaining olive oil, sauté garlic for 1 minute. Add roasted vegetables and cooked pasta, toss with reserved pasta water and Parmesan cheese.
  5. Garnish with parsley and serve.

Nutrition

Calories: 350kcalProtein: 12gSodium: 500mg

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