Imagine a delightful swirl of al dente pasta enveloped in a creamy, savory sauce, punctuated by the earthy notes of roasted Brussels sprouts and the sweetness of butternut squash. It’s comfort food with a twist—a vibrant dish that offers not just a feast for the palate, but for the eyes as well. Growing up, autumn was my favorite season not just for the colorful leaves, but for the warm family gatherings around hearty meals like this one. It’s funny how those scents of roasted vegetables and herbs can evoke such nostalgic memories, isn’t it?
This Brussels Sprouts & Butternut Squash Pasta is uncomplicated yet elegant, making it perfect for everyday family dinners or special occasions alike. Compared to other pasta dishes, like creamy fettuccine Alfredo, this recipe balances richness and healthy ingredients effortlessly. You’ll wonder how something so flavorful can be so simple! Set aside a little time, and let’s make some unforgettable memories around the dinner table!
What is Brussels Sprouts & Butternut Squash Pasta?
So, what exactly is this dish with its fancy name? You might assume it sounds like a classic Italian recipe; however, this delightful pasta brings together flavors that are as harmonious as a well-composed symphony. With savory roasted Brussels sprouts, sweet butternut squash, and al dente pasta, it’s a dish that feels gourmet while being completely attainable. After all, they say the way to a man’s heart is through his stomach—so why not impress your loved ones with this delectable creation? I mean, who can resist the charm of pasta and perfectly roasted veggies? If you’ve never tried mixing these ingredients before, consider this your culinary invitation!
Why You’ll Love This Brussels Sprouts & Butternut Squash Pasta
When it comes to dinner, this Brussels Sprouts & Butternut Squash Pasta is undoubtedly a standout main dish. With its hearty ingredients and vibrant colors, you won’t just feed your family; you’ll nourish their souls—no kidding! Cooking at home saves you money as well as those last-minute grocery store runs. Imagine slicing through roasted Brussels sprouts and tender squash while the tantalizing aroma fills your kitchen.
Add in a dash of garlic and a sprinkle of Parmesan cheese (all Halal-friendly, of course), and you’ve got a meal that rivals even the best Italian restaurants. In fact, it will likely remind you of a comforting risotto but with a delightful pasta twist. Ready to give this a try?
How to Make Brussels Sprouts & Butternut Squash Pasta
Great news! Creating this Brussels Sprouts & Butternut Squash Pasta is easy and totally satisfying. You’ll experience a burst of textures—from creamy to crunchy—in every bite. With a preparation time of just 30 minutes, this dish is perfect for busy weeknights or those cozy family evenings at home.
Key Ingredients for Brussels Sprouts & Butternut Squash Pasta
- 8 ounces of your favorite pasta (penne or rotini works great!)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- ½ cup vegetable broth
- ¼ cup grated Parmesan cheese (make sure it’s Halal-certified!)
- Fresh basil or parsley, for garnish
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure your Brussels sprouts and butternut squash have that perfect roasted texture.
- Prepare the Veggies: In a large bowl, toss the halved Brussels sprouts and diced butternut squash with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Make sure every piece is coated evenly!
- Roast the Vegetables: Spread the vegetables on a baking sheet lined with parchment paper and roast for about 20-25 minutes or until golden and tender. Give them a stir halfway through for even cooking!
- Cook the Pasta: While the veggies roast, cook your pasta according to the package instructions until al dente. Remember to reserve ½ cup of the pasta cooking water!
- Combine Everything: Drain the pasta and return it to the pot. Add the roasted vegetables, vegetable broth, and the remaining olive oil. Toss gently to combine. If the pasta seems dry, stir in some reserved pasta water until it reaches your desired consistency.
- Finish It Off: Add the grated Parmesan cheese and toss everything until well combined. Taste and adjust the seasoning if necessary.
- Serve: Garnish with fresh basil or parsley before serving. Enjoy the smile on your loved ones’ faces!
Top Tips for Perfecting Brussels Sprouts & Butternut Squash Pasta
- Substitutions: You can swap out the pasta for whole grain or gluten-free options if preferred. Use a mix of seasonal vegetables like cauliflower or sweet potato, too!
- Timing: Be sure to keep an eye on the Brussels sprouts; you want them crispy, not overly charred!
- Avoiding Common Mistakes: Don’t overcrowd the baking sheet when roasting the veggies as this can lead to steaming instead of roasting.
Storing and Reheating Tips
Have leftovers? You’re in luck! This Brussels Sprouts & Butternut Squash Pasta keeps well in the refrigerator for up to 3 days. Allow it to cool completely before transferring it to an airtight container.
To reheat, simply pop it back into a skillet over low heat. If you find it a bit dry, you can add a splash of vegetable broth or water to bring back the creaminess. Alternatively, microwave it in short increments, stirring in between until heated through.
Final Thoughts
In conclusion, whether you are cooking for your family or impressing guests, this Brussels Sprouts & Butternut Squash Pasta combines simplicity, flavor, and nutrition into one stunning dish. With its eye-catching presentation and irresistible taste, it’s sure to become a staple in your dinner rotation. So, roll up your sleeves and get ready to create a culinary masterpiece that not only fills bellies but warms hearts. Bon appétit!
Brussels Sprouts & Butternut Squash Pasta
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts and diced butternut squash with 2 tablespoons of olive oil, minced garlic, salt, and pepper.
- Spread the vegetables on a baking sheet lined with parchment paper and roast for about 20-25 minutes or until golden and tender, stirring halfway through.
- While the veggies roast, cook your pasta according to the package instructions until al dente, and reserve ½ cup of the pasta cooking water.
- Drain the pasta and return it to the pot. Add the roasted vegetables, vegetable broth, and the remaining olive oil. Toss gently to combine.
- If the pasta seems dry, stir in some reserved pasta water until it reaches your desired consistency.
- Add the grated Parmesan cheese and toss until well combined. Taste and adjust the seasoning if necessary.
- Garnish with fresh basil or parsley before serving.
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