Brussels Sprouts & Butternut Squash Pasta
How This Pasta Became My Cold-Weather Favorite
Alright, so real talk – I never even looked at a Brussels sprout until I was, what, 24? My mum always served them boiled into the next century over Christmas (sorry, mum!), so I figured I’d dislike them forever. Then a friend convinced me to roast them with butternut squash and toss them onto pasta – and well, here we are. And if you’re wondering, yes, once or twice I may have eaten the roasted veg straight off the pan with my hands like some kind of kitchen gremlin. No shame.
Why You’ll Love This Pasta. Or At Least, Why I Do!
I make this when I want something that looks fancy but is mostly stuff hanging around in my fridge. My family goes wild for it – even my ‘I hate green things’ nephew will eat Brussels sprouts if they come with enough cheese. And, honestly, when you’re staring down a mountain of veg midweek and not sure what to cook, this is way easier than a roast, no matter what anyone says. Oh, and you get those crispy, edge-of-the-pan Brussels leaves – always a win. Sometimes the squash doesn’t quite roast how I want, but that’s part of the charm (or at least that’s what I tell myself).
What You’ll Need (And What You Can Cheat With)
- 250g pasta (penne or rigatoni – but honestly, I’ve used spaghetti in a pinch and it’s fine! My gran was team penne.)
- 300g Brussels sprouts, trimmed and halved (frozen is okay, just thaw and pat dry; they roast pretty well)
- 350g butternut squash, peeled and diced (sometimes I swap in sweet potato if that’s what I have – or pre-cut squash from the shop. No judgment.)
- 3 tbsp olive oil (I’ve tried other oils but EVOO gives that nice flavor)
- 1/2 tsp chili flakes (or skip if you’re spice-shy. I usually do half for the kids, more for me!)
- 2 garlic cloves, finely sliced (Or lazy hack: use garlic powder, though my friend Kim swears you can taste the difference. I dunno; I barely notice.)
- 50g grated parmesan (pecorino is great too; vegan cheese works if that’s your vibe)
- Salt and black pepper, to taste
- Optional: zest form half a lemon, a big handful of fresh parsley (or honestly, skip the herbs – I often do when the fridge is looking sad)
How To Make It (Everyday Chaos Included)
- Roast Your Veg: Toss the Brussels sprouts and butternut squash on a big tray with olive oil, chili flakes, salt, and pepper. Give ‘em a shuffle. Roast at 220°C (about 425°F) for 20–25 minutes, until they’re brown at the edges and the squash is fork-tender. Sometimes it takes a bit longer; just poke it and see. If some bits look almost burned – perfect! Those are the best ones.
- Boil Your Pasta: While the veg roasts, bring a big pot of salted water to a rolling boil (not a gentle bubble, we want proper movement here). Chuck in your pasta, cook until al dente – or, honestly, just how you like it. This is where I usually sneak a taste and pretend it’s ‘checking doneness’.
- Magic Garlic Time: In a frying pan, heat the rest of your olive oil. Gently cook the garlic ’til it smells amazing, but not brown – burnt garlic is a no-go, trust me, I’ve ruined more than a few dinners that way.
- Combine Everything: Drain that pasta, but save a mugful of the cooking water (you’ll probably forget – I do most of the time – but try to remember). Toss the pasta with your roasted veg, garlicky oil, parmesan, and lemon zest. Add splashes of pasta water to make it saucy. Don’t worry if it looks a bit weird at first, it sort of comes together as you stir.
- Add the Finishing Touches: Throw in parsley if you remembered. Taste! More cheese or salt? Go wild. Serve straight away, with extra cheese on top – or, if you want, let it cool and eat it cold for lunch (it’s surprisingly good that way).
Stuff I’ve Discovered (Honestly, Just From Screwing Up)
- Brussels sprouts roast way better if the tray isn’t too crowded. Like, if everything’s packed tight, you get more steamed veg and less crispy goodness.
- The lemon zest seems optional, but without it, the whole dish can taste a bit flat. Trust me, I’ve tried skipping it when I was being lazy.
- If you forget to save the pasta water, you can usually use a splash of just-boiled water from the kettle. Not quite the same, but not the end of the world.
Variations I’ve Tried (And The One I Regretted)
- Bacon: One time I crisped up some bacon and tossed it in – wow. But if you’re veggie, smoke paprika gives a similar coziness.
- Nuts: Toasted walnuts or pecans are great here. I tried almonds once and it was…not my favourite, a bit too much crunch. Just being honest!
- Dairy-Free: Plant-based cheese actually works – I use the Serious Eats vegan parm sometimes.
- Pasta Shapes: Orecchiette was the best swap I’ve tried; spaghetti was the messiest to eat but delicious all the same.
Do You Need Fancy Tools?
You technically need a big roasting tray and a decent pot, but one time I used two baking sheets and three smaller pots, and it all worked out (if a bit chaotic). If you don’t have a zester for that rogue lemon, a vegetable peeler and some creative chopping works. Or just leave the lemon out. Nobody at the table needs to know.
How To Keep Leftovers (If That Ever Even Happens)
It keeps in a sealed container in the fridge for 2–3 days – though honestly, in my house it never lasts through the night. The pasta will soak up the sauce, so a splash of water when you reheat in the microwave helps. Or just eat it cold; it’s pretty moreish either way.
How We Like To Serve This Pasta
This is a ‘plonk in a big bowl and let everyone dig in’ kind of dinner at ours. Sometimes I serve it with a little side salad, or – if I’m feeling all cheffy – with homemade focaccia. Cold glasses of white wine for the adults, obviously. If there’s leftover veg, they make a weirdly tasty sandwich filler the next day (I know, sounds wrong, but try it).
The Little (and Big) Things I Learned
- If you rush the roasting, the squash is pale and mushy. I once cranked the oven higher to ‘save time’ and only got burnt outsides and raw insides. Oops.
- Don’t drown everything in oil – you want “coated,” not “swimming.” I got a bit pour-happy one evening and ended up with pasta soup. Tasted ok, just weird texture!
- Actually, I find letting the pasta rest for a minute before serving helps the sauce stick. Only figured that out by accident.
Questions I’ve Actually Been Asked (Or Asked Myself)
- Can you use frozen Brussels sprouts? Yep, that’s fine; just thaw and dry them a bit. They sometimes get less crispy, but it’s not a deal-breaker.
- Squash too hard to cut? Throw the whole thing in the microwave for a couple minutes to soften it up before chopping. Learned that after nearly losing a finger.
- Is it good for meal prep? Probably, but I think it tastes way better the next day, cold or warm. Though by day three the veg loses some crisp.
- What’s a good cheese sub? I like Violife when I go dairy-free.
- Could I add more protein? Sure – chicken or some crispy chickpeas. Once, I even tossed in leftover roast turkey after Thanksgiving.
By the way, if you get halfway through and realize you’re out of garlic – doesn’t matter. Throw in a pinch of garlic salt or don’t. Make it your own! Anyway, enough rambling, hope you love this Brussels Sprouts & Butternut Squash Pasta as much as my scattered, always-hungry family does.
Ingredients
- 8 oz pasta (penne or fusilli)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss Brussels sprouts and butternut squash with olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
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3Roast the vegetables for 25-30 minutes, stirring halfway, until golden and tender.
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4Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
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5In a large skillet, sauté garlic in a drizzle of olive oil until fragrant. Add roasted vegetables, cooked pasta, and reserved pasta water. Toss to combine and heat through.
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6Remove from heat. Stir in grated Parmesan cheese and sprinkle with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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