Kitchenability Blog
04.01.2016
Pasta Veggie Bowl with Butternut Squash and Brussels Sprouts
You know when you’re hitting the end of the week and you look into your fridge and wonder, “Hmm…what can I do with this, that and the other?” Well, that was how I felt making this dish. Being super pregnant, I didn’t want to go to the store, and so I laid everything out on the counter, looked it over, and thought, “What can I do with Brussels sprouts, butternut squash and pasta?”
Hmmm…
I could hear Ted Allen from Chopped calling out the ingredients to me. Luckily, though, I didn’t have a time limit, or two other crazy entrees to cook. I don’t think my swollen feet could handle all that! Hehe.
This totally vegetarian pasta recipe makes about two servings. If you want to use the whole squash or a whole pound of pasta, I say it could easily do four servings comfortably.
- ½ of a butternut squash, peeled and chopped
- 2 cups fresh Brussels sprouts, cut in half
- 3 Tbsp olive oil (use more if needed)
- Salt and pepper to taste
- ½ lb pasta (rigatoni)
- 1 lemon
- 1 tsp garlic, minced
- ¼ tsp red pepper flakes
- ½ tsp dried rosemary
- ½ tsp dried Italian seasoning
- 1 cup freshly chopped parsley
- 1 stick butter (can be salted or unsalted)
- Pre-heat oven to 400℉. Line two baking sheets with aluminum foil.
- Peel and chop butternut squash, place in a ziplock bag and sprinkle with 1 Tbsp olive oil, salt and pepper to taste. Shake around till fully coated, and then place on a lined baking pan. Do the same with Brussels sprouts. This helps get the veggies fully coated!
- Place pans with squash and Brussels sprouts in the oven, and set timer for 30 minutes. Brussels sprouts can be pulled at about 15 minutes. Leave squash in for the remaining time.
- Boil a large pot of water. Salt the water with 2 Tbsp of salt. Add in pasta and cook for about 10 minutes till al dente (to the bite), and then drain.
- In a large sauté pan, add the stick of butter, garlic, seasonings (salt and pepper to taste, rosemary, red pepper flakes, Italian seasoning), and juice of one lemon. Then, add in pasta, butternut squash and stir.
- Allow to cook a bit -- about 5 to 7 minutes on low to medium heat. Add in chopped parsley and stir again to get parsley fully incorporated. Turn off heat, fill bowls with pasta and squash and top with roasted Brussels sprouts.
- Enjoy!
Photo: Nisa Burns Cochran
