Description
Flavor-Packed Brussels Sprouts & Butternut Squash Pasta: Your New Favorite Fall Dinner
Ingredients
Scale
- 12 oz (340g) pasta of choice (penne, fusilli, or spaghetti)
- 1½ cups (225g) butternut squash, peeled and diced
- 1½ cups (150g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons vegan butter (or regular butter)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- Salt and pepper to taste
- Optional: fresh basil, nutritional yeast, or parmesan for topping
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast 25–30 minutes, flipping halfway.
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Melt butter in a skillet over medium heat. Add garlic and sauté 1–2 minutes.
- Add roasted vegetables, pasta, lemon juice, basil, and a splash of pasta water. Toss until coated and heated through.
- Garnish with fresh basil and sprinkle with nutritional yeast or parmesan.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Brussels Sprouts Butternut, Fall Dinner, Pasta Recipe