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.
Course
Entree, Main, Pasta
Cuisine
Pasta, Seasonal
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings6-8
AuthorJessica Levinson
Ingredients
1poundBrussels sproutsquartered
1large yellow onionthinly sliced into half moons
3tablespoonsolive oildivided
2tablespoonsmaple syrupdivided
2poundbutternut squashpeeled and diced into small cubes
3/4teaspoonkosher saltdivided
Freshly ground pepper
1/4cuphalved blanched hazelnuts
1pound100% whole wheat pastaI used Gobetti style
1cuppart-skim ricotta cheese
2tablespoonscoarsely chopped sage + sage leaves for garnish
1tablespoonlemon zest
1tablespoonlemon 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.