Description
Brussels Sprouts & Butternut Squash Pasta is a cozy, colorful fall dinner made with caramelized roasted vegetables, tender pasta, and a buttery herb finish. It’s warm, wholesome, naturally vegetarian, and perfect for weeknights, holidays, or meal prep.
Ingredients
Scale
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (or 2 cloves minced garlic)
- 8 ounces pasta (penne, rigatoni, or preferred shape)
- 2 tablespoons vegan or dairy butter
- Fresh sage or basil leaves (optional)
- Optional garnish: red pepper flakes, lemon zest, vegan Parmesan
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Spread Brussels sprouts and butternut squash on a lined baking sheet. Drizzle with olive oil, salt, pepper, and garlic powder. Roast 25–30 minutes, stirring halfway, until caramelized and tender.
- Cook Pasta: Boil pasta in salted water until al dente. Drain, return to pot, and stir in butter until melted.
- Combine: Add roasted vegetables to the pasta and toss gently. Adjust seasoning as needed.
- Finish: Add fresh herbs, red pepper flakes, or lemon zest for brightness. Top with vegan Parmesan if desired.
- Serve: Enjoy warm as a cozy fall main dish or use as a roasted pasta salad served chilled.
Notes
- Spread vegetables evenly on the pan to prevent steaming.
- Use freshly chopped vegetables for best roasting results.
- Keep pasta al dente for the best texture.
- Customize with nuts, kale, chickpeas, or your favorite cheese.
- Make ahead by roasting veggies and cooking pasta in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta, Vegetarian, Fall Recipes
- Method: Roasted, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Brussels sprouts pasta, butternut squash pasta, fall pasta recipes, vegetarian fall dinner, roasted veggie pasta