Winter evenings call for something warm, filling, and truly nourishing. This butternut squash pasta brings together the best flavors of the season. It is the perfect way to reset after a busy day.
You deserve a meal that feels like a hug in a bowl. This recipe delivers deep, roasted flavors with minimal effort. It is fresh, vibrant, and packed with plant-based protein for your family.
Why You’ll Love This Recipe
This dish is a total winner for busy weeknight dinners. It uses simple ingredients to create a restaurant-quality meal at home. The combination of sweet squash and earthy sprouts is incredible.
You will love how the chickpeas add a satisfying crunch. It is a budget-friendly meal that feels special enough for guests. Plus, the colors look beautiful on your winter table.
Simple Cooking Method
Roasting the vegetables is the secret to deep, sweet flavor. Even beginner cooks can master this easy roasting technique. You simply toss, bake, and then combine everything in one skillet.
The pasta water creates a light, silky sauce without heavy cream. This keeps the meal feeling light yet satisfying. You can have this on the table in about 40 minutes.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh winter produce.
- 12 oz whole grain penne pasta
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups butternut squash, 1/2-inch cubes
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and prepare a large rimmed baking sheet.
- Toss the Brussels sprouts and butternut squash with 2 tablespoons of olive oil, salt, and pepper directly on the baking sheet.
- Roast for 20 to 25 minutes, tossing once at the 12-minute mark, until vegetables are tender and charred at the edges.
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente.
- While pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes to the skillet, sautéing for approximately 60 seconds until fragrant.
- Add the chickpeas to the skillet and cook for 3-5 minutes, allowing them to lightly brown and absorb the garlic oil.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Add the cooked pasta and the roasted vegetables to the skillet with the chickpeas.
- Toss the mixture with the parmesan cheese and enough reserved pasta water to create a light, emulsified sauce that coats the noodles.
- Adjust seasoning with additional salt or pepper if necessary and serve immediately.
Best Ways to Enjoy It
Serve this in wide bowls for a cozy comfort food feel. It pairs perfectly with a crisp side salad or crusty bread. A glass of chilled white wine makes it feel like a treat.
This is a wonderful dish for a healthy winter reset. It fills you up without feeling heavy or greasy. Light a candle, set the table, and enjoy a slow dinner.
Storage & Reheating
This dish is a meal prep dream for your weekly lunches. Store leftovers in an airtight container in the fridge for four days. The flavors actually get better as they sit together.
To reheat, add a splash of water to the pan. Warm it gently over medium heat until the cheese melts again. Avoid the microwave to keep the vegetables perfectly tender.
Tips for Best Results
- Don’t skip the reserved pasta water for the sauce.
- Spread vegetables in a single layer to ensure even browning.
- Use pre-cut butternut squash to save time on busy nights.
- Add the red pepper flakes slowly if you prefer less heat.
- Roast the vegetables until they have deep golden edges.
- Grate your own parmesan cheese for the best melting results.
Ways to Switch It Up
- Use gluten-free pasta to make this dish allergy-friendly.
- Swap the parmesan for nutritional yeast for a vegan version.
- Add a handful of fresh kale during the last roasting minutes.
- Try roasted sweet potatoes if you cannot find butternut squash.
Common Questions
Can I use frozen vegetables?
Fresh vegetables roast much better than frozen ones. Frozen squash can get a bit mushy in the oven. For the best texture, stick with fresh produce.
Is this recipe good for meal prep?
Yes, this pasta holds up beautifully in the fridge. It is a protein-rich lunch option that tastes great warm. Just add a little water when reheating.
I hope this warm, veggie-packed pasta brings some comfort to your table tonight. It is one of my favorite ways to enjoy the harvest. Happy cooking!
— Katie Wood
Brussels Sprouts and Butternut Squash Pasta - Prepper Protein
Ingredients
- 12 oz whole grain penne pasta
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups butternut squash, 1/2-inch cubes
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 cloves garlic , minced
- 1/2 tsp crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
- Preheat oven to 400°F (200°C) and prepare a large rimmed baking sheet.
- Toss the Brussels sprouts and butternut squash with 2 tablespoons of olive oil, salt, and pepper directly on the baking sheet.
- Roast for 20 to 25 minutes, tossing once at the 12-minute mark, until vegetables are tender and charred at the edges.
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente.
- While pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes to the skillet, sautéing for approximately 60 seconds until fragrant.
- Add the chickpeas to the skillet and cook for 3-5 minutes, allowing them to lightly brown and absorb the garlic oil.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Add the cooked pasta and the roasted vegetables to the skillet with the chickpeas.
- Toss the mixture with the parmesan cheese and enough reserved pasta water to create a light, emulsified sauce that coats the noodles.
- Adjust seasoning with additional salt or pepper if necessary and serve immediately.
