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Brussels Sprouts and Butternut Squash Pasta

Brussels sprouts and butternut squash pasta with roasted caramelized edges and a golden brown-butter garlic sauce. Rigatoni is tossed until glossy with pasta water for a velvety finish, then finished with parmesan and toasted hazelnuts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use dried pasta; rigatoni or penne both work.
Vegetables
  • 2 cup butternut squash Cubed for even roasting.
  • 2 cup Brussels sprouts Halved so they caramelize.
Brown butter sauce
  • 0.5 cup unsalted butter Brown until golden and nutty.
  • 4 clove garlic Minced for quick flavor.
  • 1 tbsp fresh sage Chopped; add to brown butter.
Finishing and seasoning
  • 0.25 cup hazelnuts or walnuts Toasted; use hazelnuts or walnuts.
  • 1 cup parmesan Grated, for tossing and topping.
  • 2 tbsp olive oil For roasting vegetables.
  • 0.5 cup pasta water Reserved from pasta; helps emulsify the sauce.
  • 0.25 Salt and pepper to taste Season at the end to balance.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Heat oven to 425F and toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a sheet pan; roast for 25 minutes, stirring once, until caramelized and browned at the edges (visual cue: golden, glossy surfaces).
  2. On a second sheet pan, toss halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper; roast for 25 minutes, stirring once, until caramelized and browned (visual cue: darkened cut sides and crisp edges).
Cook pasta and make brown butter
  1. Cook rigatoni or penne in salted water until al dente, then reserve 1 cup pasta water before draining (visual cue: pasta still has a firm center).
  2. In a cast iron skillet over medium heat, melt unsalted butter and cook until it foams and turns golden with a nutty aroma; add minced garlic and chopped fresh sage and cook until fragrant and lightly browned (visual cue: speckled golden milk solids).
Toss and finish
  1. Add drained pasta to the browned butter and toss with reserved pasta water until glossy and evenly coated (visual cue: sauce clings to pasta without pooling).
  2. Add roasted butternut squash and roasted Brussels sprouts and toss again to combine, then stir in grated parmesan to melt slightly (visual cue: parmesan turns the sauce creamy and speckled).
  3. Season with salt and pepper to taste, then top with toasted hazelnuts or walnuts (visual cue: nut pieces scattered over the top).

Notes

Pro tip: roast the squash and Brussels sprouts separately so both caramelize instead of steaming. Store leftovers covered in the fridge up to 3 days; reheat gently on the stovetop with a splash of pasta water. Freezing isn’t recommended because the vegetables and sauce can lose texture. For a dairy-light swap, use a plant-based parmesan style and reduce the amount slightly so the sauce emulsifies without getting grainy.