Ingredients
Scale
- 12 ounces penne or rotini pasta
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1/2 cup basil or arugula pesto (store-bought or fresh)
- 1/4 cup toasted pecans or walnuts, chopped
- 1/4 cup grated Parmesan cheese (for topping)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Step 2: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the remaining water.
- Step 3: Return the drained pasta to the empty pot or a large mixing bowl. Immediately stir in the pesto and the remaining 1 tablespoon of olive oil, using a little of the reserved pasta water if needed to create a creamy coating.
- Step 4: Gently fold in the roasted squash and Brussels sprouts until evenly distributed. Toss in the toasted nuts and adjust seasoning with additional salt and pepper if necessary.
- Step 5: Serve the Autumn Harvest Pasta warm, garnished with a sprinkle of grated Parmesan cheese.
Notes
- If you anticipate leftovers, store the toasted nuts and Parmesan separately, only adding them right before serving to keep their delightful crunch.
- When reheating, gently warm the pasta in a skillet on the stovetop, adding a tablespoon of water or broth to restore the creamy consistency of the pesto sauce.
- For a brighter flavor, serve the warm pasta with a generous sprinkle of fresh lemon zest or a squeeze of lemon juice just before eating.
- Chef's secret: Do not crowd your roasting pan; use two baking sheets if necessary so the vegetables caramelize beautifully rather than steam, boosting their autumnal sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American