Cozy Brussels Sprouts Pasta Recipe Perfect for Fall

Picture this: a steaming bowl of pasta, tangled with caramelized Brussels sprouts, tender roasted squash, and a creamy, garlicky sauce that wraps around each bite like a cozy blanket. The aroma alone is enough to make your kitchen feel like a warm hug. The first time I made this dish, it was a chilly autumn evening, and let me tell you, it was love at first bite. The sweetness of the squash paired with the nutty, crispy Brussels sprouts brought a balance that felt like the perfect ode to fall. It’s one of those recipes that feels nostalgic and indulgent yet surprisingly simple to make.

Honestly, this recipe has become a seasonal staple in my home. My family couldn’t stop stealing bites straight out of the pan—it was that good! And the best part? This dish isn’t just for special occasions. It’s easy enough to whip up on a weeknight but fancy enough to impress guests at a dinner party. Add it to your autumn recipe collection, and trust me—this one’s a keeper.

Why You’ll Love This Recipe

• Perfect Fall Comfort Food: With roasted squash and Brussels sprouts, this pasta screams autumn in every bite.
• Easy to Make: Comes together in about 40 minutes, making it ideal for busy weeknights.
• Simple Ingredients: Everything you need is either a pantry staple or easily available at your local grocery store.
• Family-Friendly: Even picky eaters can’t resist the creamy sauce and tender veggies.
• Customizable: You can easily adapt this recipe to suit different dietary needs or flavor preferences.

This isn’t just your average pasta recipe; it’s a cozy, heartwarming dish that feels like fall in a bowl. The caramelized Brussels sprouts bring an irresistible crunch, while the roasted squash adds a subtle sweetness that balances perfectly with the creamy sauce. It’s the kind of dish that makes you pause, savor each bite, and go back for seconds (or thirds). Plus, it’s a great way to sneak veggies into your meal without any complaints from the little ones—or adults!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and satisfying textures without the fuss. Here’s what you’ll need:

• Pasta: I recommend penne or rigatoni for their ability to hold onto the creamy sauce, but any pasta shape works.
• Brussels Sprouts: Halved and trimmed for caramelization (fresh is best, but frozen can work in a pinch).
• Butternut Squash: Peeled, seeded, and cubed (you can also use pre-cubed squash to save time).
• Olive Oil: For roasting the veggies and adding flavor.
• Garlic: Minced or thinly sliced, for a rich, aromatic base.
• Heavy Cream: For that luscious, velvety sauce (substitute with coconut cream for a dairy-free option).
• Parmesan Cheese: Freshly grated for maximum flavor (use nutritional yeast for a vegan twist).
• Salt and Pepper: To season the dish perfectly.
• Nutmeg: A pinch adds warmth and depth to the creamy sauce.
• Optional Garnishes: Toasted walnuts, fresh parsley, or a sprinkle of red pepper flakes for added flair.

These ingredients come together to create a dish that’s as comforting as it is delicious. Feel free to experiment with substitutions if needed—this recipe is very forgiving!

Equipment Needed

Here’s a quick rundown of the kitchen tools you’ll need for this recipe:

• Large Baking Sheet: For roasting the Brussels sprouts and squash.
• Medium Saucepan: To cook your pasta (you’ll need plenty of boiling water).
• Large Skillet: For sautéing garlic and combining the sauce.
• Wooden Spoon: Perfect for stirring without damaging your cookware.
• Fine Grater: To grate the Parmesan cheese (or nutmeg, if using whole).
• Sharp Knife: For cutting the squash and trimming the Brussels sprouts.

If you don’t have a large baking sheet, you can use two smaller ones or even a casserole dish for roasting. A high-quality skillet is a great investment—it makes all the difference in achieving even heat distribution.

Preparation Method

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Spread the cubed butternut squash and halved Brussels sprouts on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables for 20-25 minutes, flipping halfway through, until the squash is tender and the Brussels sprouts are golden and slightly crispy.
4. While the veggies are roasting, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
5. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
6. Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until it melts into a smooth sauce. Sprinkle in the pinch of nutmeg and stir to combine.
7. Add the drained pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
8. Fold in the roasted vegetables and gently toss everything together. Taste and adjust seasoning with more salt and pepper if needed.
9. Serve immediately, garnished with toasted walnuts, fresh parsley, or a sprinkle of red pepper flakes, if desired. Enjoy!

Cooking Tips & Techniques

• Roast for flavor: Don’t rush the roasting process. The caramelization of the Brussels sprouts and squash is key to unlocking their natural sweetness and depth.
• Don’t skimp on salt: Both the pasta water and roasted veggies need a good amount of seasoning to shine.
• Use fresh Parmesan: Pre-grated cheese can be convenient, but it doesn’t melt as smoothly or deliver the same level of flavor.
• Reserve pasta water: This starchy liquid is magic for thinning sauces while keeping them creamy.
• Multitask wisely: While the veggies roast, prep your pasta and sauce to save time.

These tips will help you avoid common pitfalls and make sure your dish turns out perfect every time.

Variations & Adaptations

This recipe is wonderfully versatile. Here are a few ideas to make it your own:

• Gluten-Free: Swap regular pasta for your favorite gluten-free variety.
• Vegan Option: Replace heavy cream with cashew cream and Parmesan with nutritional yeast.
• Seasonal Twists: Try swapping butternut squash for sweet potatoes or adding fresh cranberries for a pop of tartness.
• Protein Boost: Add grilled chicken, crispy bacon, or sautéed mushrooms for extra heartiness.
• Spice It Up: Toss in a dash of smoked paprika or chili flakes for a hint of heat.

Feel free to experiment with flavors and textures—this recipe is a blank canvas for your creativity!

Serving & Storage Suggestions

This pasta dish is best served warm, straight from the skillet. Here’s how to enjoy and store it:

• Serving Temperature: Serve hot, garnished with your favorite toppings like toasted nuts or fresh herbs.
• Pairing Ideas: Enjoy with a crisp green salad, garlic bread, or a glass of white wine.
• Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: While the sauce may lose some creaminess, you can freeze this dish for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over low heat, adding a splash of milk or broth to revive the sauce.

The flavors deepen as the dish sits, making leftovers just as tasty!

Nutritional Information & Benefits

This dish is not only delicious but also packed with nutrients:

• Brussels Sprouts: Rich in vitamins C and K, plus antioxidants to support overall health.
• Butternut Squash: A great source of fiber, potassium, and beta-carotene.
• Parmesan Cheese: Provides calcium and protein for strong bones.
• Customizable for Diets: Easily adaptable for gluten-free, vegan, or low-carb diets.

While this dish is indulgent, it’s also full of wholesome ingredients that nourish your body.

Conclusion

There’s something undeniably comforting about a warm bowl of pasta, especially when it’s packed with the flavors of fall. This Cozy Brussels Sprouts and Squash Pasta recipe is one you’ll find yourself turning to again and again. It’s simple, adaptable, and always a crowd-pleaser.

Give this recipe a try, share your own variations, and let me know how it turned out in the comments below. Whether you’re cooking for your family or treating yourself on a chilly evening, this dish will bring a little extra coziness to your table.

Now go ahead, grab your apron, and make some magic in the kitchen. You’ve got this!

FAQs

Can I use frozen Brussels sprouts?

Yes, but fresh Brussels sprouts caramelize better and have a superior texture. If using frozen, make sure to thaw and pat them dry before roasting.

What’s the best pasta shape for this recipe?

Penne and rigatoni work wonderfully as they hold onto the creamy sauce, but feel free to use what you have on hand.

Can I make this recipe ahead of time?

Absolutely! Prepare the pasta and vegetables ahead, then reheat everything in a skillet with some extra cream or reserved pasta water.

How can I make this dish vegan?

Use cashew cream in place of heavy cream and swap Parmesan for nutritional yeast or a vegan cheese alternative.

What’s the best way to reheat leftovers?

Warm the pasta in a skillet over low heat, adding a splash of milk, cream, or broth to revive the sauce, and stir gently until heated through.

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