Ingredients
Scale
- 1 pound pasta (such as penne, rigatoni, or farfalle)
- 1 pound Brussels sprouts, trimmed and halved
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 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 diced butternut squash and halved Brussels sprouts with 3 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, cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- Step 3: In a large skillet or pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the 1/2 cup of vegetable broth and bring the mixture to a gentle simmer, scraping up any browned bits from the pan.
- Step 4: Add the drained pasta and the roasted Brussels sprouts and butternut squash to the skillet. Toss everything together to coat thoroughly, adding 1/4 cup of the reserved pasta water to create a light sauce if the mixture appears too dry.
- Step 5: Remove the skillet from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted and creamy. Season with additional salt and pepper as needed, and serve immediately with extra Parmesan cheese.
Notes
- Store leftovers in an airtight container for up to 3 days, adding a splash of extra vegetable broth before refrigerating to prevent the pasta from drying out entirely.
- Reheat gently on the stovetop over medium-low heat, stirring frequently and incorporating a tablespoon or two of water or broth to loosen the sauce without separating the Parmesan.
- Brighten the overall flavor just before serving with a squeeze of fresh lemon juice or a garnish of toasted, chopped walnuts for texture.
- For maximum caramelization, ensure your baking sheet is not overcrowded; if necessary, use two sheets so the sprouts and squash are spread in a single layer and roast efficiently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American