Description
Squash and Sprouts Butter Parmesan Pasta combines roasted Brussels sprouts and butternut squash with tender pasta, nutty browned butter, garlic, Parmesan, and fresh parsley for a cozy, flavorful dinner.
Ingredients
Scale
- 500 g frozen Brussels sprouts
- 500 g frozen butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 450 g pasta
- 1/2 cup salted butter
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the frozen Brussels sprouts and butternut squash with olive oil, salt, and black pepper.
- Spread the vegetables in an even layer on a baking sheet and roast for about 25 minutes, until tender and lightly browned.
- Meanwhile, cook the pasta according to the package directions, stopping about 2 minutes before the recommended cooking time. Drain and set aside.
- Add the butter to a large skillet over medium-low heat. Let it melt, then whisk or stir continuously as it bubbles and foams.
- Continue cooking until the butter develops a deep golden-amber color and a nutty aroma. Watch carefully to prevent burning.
- Add the minced garlic and stir for about 30–60 seconds, until fragrant and lightly golden.
- Add the cooked pasta and toss until thoroughly coated in the browned garlic butter. Turn off the heat.
- Add the roasted Brussels sprouts, butternut squash, Parmesan, and parsley.
- Toss gently until everything is evenly combined.
- Divide among plates, garnish with additional Parmesan, and serve immediately.
Notes
- Watch the butter closely while browning because it can burn quickly.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Avoid overcrowding the baking sheet so the vegetables roast instead of steam.
- Cook the pasta slightly under al dente because it continues to soften when tossed with the hot butter.
- Add red pepper flakes for a little heat.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Add a splash of water or broth when reheating to loosen the butter-Parmesan coating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 590 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 74 g
- Fiber: 9 g
- Protein: 20 g
- Cholesterol: 55 mg