Roasted Butternut Squash & Brussels Sprout Pasta with Lemon-Sage Ricotta
Roasted butternut squash and brussels sprouts tossed with creamy lemon-sage ricotta and a hint of maple syrup make this pasta dish nutritious and delicious, perfect for a cool fall night.
October is….
National Pasta Month!
Pin the Recipe
{Disclosure: By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.}
In celebration and honor of National Pasta Month, the Recipe ReDux and the National Pasta Association’s Pasta Fits Campaign teamed up to sponsor a contest to find out what pasta recipe fits into a healthy lifestyle and diet. Carb-haters beware, this recipe roundup is not for you, but I urge you to take a look anyway because the benefits of carbs are numerous and you will be amazed at the Nutritioulicious recipes you will find from the group of bloggers who have entered this contest.
A word about pasta before we get to the recipe. When it comes to quick and easy dinners to get on the table, pasta is a go-to. I’ve previously mentioned some pantry dinners I make when short on time, and no matter what else is going on in my day, I’m able to get a balanced meal when I have pasta on hand. And who doesn’t have a box or two (or more) of pasta in her pantry?!
Carbohydrates are our primary energy source, so pasta is no doubt the perfect foundation for a healthy meal – it boosts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. And it’s budget friendly. For me, the key to having pasta for dinner is making sure it is filling and satisfying enough, which I do by using whole wheat pasta and adding lots of vegetables and some source of protein – beans, cheese, and ground beef or turkey are my go-tos.
Since I’ve already posted a handful of pasta recipes, I racked my brain for ideas of what I could make to enter a pasta contest. Since some of my favorite veggies are now in season, I decided to go with a fall-inspired recipe. Given how well butternut squash goes with pasta and cheese (my Lightened Up Macaroni and Cheese is a fam favorite), I decided to add it to this recipe, but roasted in cubes rather than pureed. Brussels sprouts, sage, lemon, and a hint of maple syrup round out the flavors to make this dish the perfect complement of sweet and savory – no doubt a favorite flavor combo of mine! In some ways it’s a fall version of this spring pasta dish.
Pin the Recipe
Roasted Butternut Squash & Brussels Sprout Pasta with Lemon-Sage Ricotta
Roasted butternut squash and brussels sprouts tossed with creamy lemon-sage ricotta and a hint of maple syrup make this pasta dish nutritious and delicious, perfect for a cool fall night.
Ingredients
- 1 pound Brussels sprouts, quartered
- 1 large yellow onion, thinly sliced into half moons
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup, divided
- 2 pound butternut squash, peeled and diced into small cubes
- 3/4 teaspoon kosher salt, divided
- Freshly ground pepper
- 1/4 cup halved blanched hazelnuts
- 1 pound 100% whole wheat pasta, I used Gobetti style
- 1 cup part-skim ricotta cheese
- 2 tablespoons coarsely chopped sage + sage leaves for garnish
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat oven to roast at 400 degrees F. Line two baking sheets with aluminum foil.
- Toss Brussels sprouts and onions with 1 tablespoon olive oil and 1/2 tablespoon maple syrup and spread on one prepared baking sheet; roast 20 minutes, tossing occasionally.
- Toss cubed squash with 1 tablespoon olive oil and 1/2 tablespoon maple syrup and spread on second prepared baking sheet; roast for 30 minutes, tossing halfway through cooking time. When vegetables are finished roasting, toss all together with 1/4 teaspoon salt and freshly ground pepper. Set aside.
- While the vegetables are roasting, toast hazelnuts in a dry skillet until fragrant, about 2-3 minutes.
- Cook pasta according to package directions, omitting the salt and making sure not to overcook. Reserve ½ cup pasta water before draining.
- While pasta is cooking, mix together the ricotta, chopped sage, lemon zest and juice, remaining tablespoon maple syrup, 1/4 teaspoon salt & freshly ground pepper.
- Drain pasta, return to pot, and toss with remaining tablespoon olive oil. Add the lemon-sage ricotta to the pasta and toss to coat. Add reserved pasta water as needed to make sure pasta is well-coated. Add the vegetables, toasted hazelnuts, remaining 1/4 teaspoon salt, fresh pepper to taste, and toss again.
- Prior to serving, fry sage leaves in oil. Serve pasta with fried sage leaves on top.
How Do You Celebrate National Pasta Month?
Let me know in the comments!
Oooh this looks fabulous! We both had similar ideas for this contest (you’ll see when I post my recipe later this week), but I love the sage and maple syrup mixed into the ricotta! Yum!
Thanks so much Marisa! Can’t wait to see your recipe!
I’m always on the lookout for more ways to eat Brussels sprouts. Can’t go wrong in a cheesy pasta dish!
Thanks Gwen. Brussels sprouts roasted and with cheese? definitely nothing wrong with that!
I’m loving all of these RR pasta recipes! Pinning now 🙂
Thanks Liz!
LOVE Brussels in my pasta! Or, in everything 🙂
haha…they are the sexiest vegetable, right?! 😉
So I had the chance to make this last night and I LOVED it! Thanks so much for sharing! Leftovers for lunch today!
Thanks Erin – so glad you liked it!
This looks like the perfect fall pasta dish! I need to try this as soon as possible! 🙂
Thanks Melanie! Let me know if you try it!