Ingredients
Scale
- 1 pound short-cut pasta (e.g., penne or rigatoni)
- 2 cups cubed butternut squash (about 1/2 medium squash)
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cook the pasta according to package directions in salted water. Before draining, reserve about 1 cup of the starchy cooking water and set it aside.
- Step 2: While the pasta cooks, preheat the oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with 2 tablespoons of the olive oil, salt, pepper, and dried thyme. Spread them on a baking sheet and roast for 15-20 minutes, or until the vegetables are tender and lightly caramelized.
- Step 3: In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, taking care not to burn it.
- Step 4: Add the drained pasta, the roasted squash and Brussels sprouts, and the 1/2 cup of grated Parmesan cheese to the skillet with the garlic.
- Step 5: Gradually stir in about 1/2 cup of the reserved pasta water, tossing constantly until the sauce emulsifies slightly and coats the pasta and vegetables evenly. Add more water if necessary to achieve a creamy consistency.
- Step 6: Taste the pasta mixture and adjust seasoning with salt and pepper. Serve immediately with extra grated Parmesan cheese on top.
Notes
- Store leftovers in an airtight container for up to three days, adding a small splash of water or broth before sealing to help prevent the pasta from drying out.
- For best results, gently reheat leftovers on the stovetop in a skillet over low heat, adding a tablespoon of water or milk to re-activate the sauce and restore creaminess.
- Introduce a flavor contrast by finishing the dish with a generous squeeze of fresh lemon juice and a pinch of red pepper flakes to balance the savory roasted vegetables.
- The texture of the sauce hinges on the reserved pasta water; ensure your cooking water is salted aggressively, as this salinity is essential for both seasoning and the perfect sauce emulsification.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American