Description

This Brussels Sprouts Pasta with Brown Butter recipe is a flavorful and comforting dish featuring toasted pecans, tender roasted butternut squash, sautéed Brussels sprouts, and perfectly cooked whole wheat pasta tossed in a rich, nutty browned butter sauce. Enhanced with fresh thyme, lemon juice, dried cherries, and Parmesan cheese, it offers a delightful balance of savory, sweet, and fresh notes for a satisfying all-in-one meal.

Ingredients

Scale

Nuts

1/2 cup raw pecans

Pasta & Vegetables

1/2 pound short whole wheat pasta of choice (orecchiette, farfalle, penne, or rotini)
3 cups ½-inch cubed butternut squash (about 1 small squash, roughly 1 pound)
1 pound Brussels sprouts, ends trimmed and thinly sliced

Seasonings & Add-ins

1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt, plus additional to taste
¼ teaspoon ground black pepper, plus additional to taste
8 tablespoons unsalted butter (1 stick)
1 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice
½ cup dried cherries or cranberries
1/3 cup grated Parmesan cheese (divided)

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Instructions

Toast the Pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes until fragrant and toasted, tossing once halfway through. Watch carefully to avoid burning, then set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Sauté Butternut Squash: In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the cubed butternut squash along with kosher salt and black pepper. Sauté for about 2 minutes until the squash begins to soften.
Cook Brussels Sprouts: Add the thinly sliced Brussels sprouts to the skillet. Cook for 5 to 6 minutes more, stirring occasionally but allowing the sprouts to crisp at the edges and become tender-crisp.
Bake Brown Butter: Place butter in a small to medium light-colored saucepan over medium-low heat. Melt slowly, allowing it to foam, crackle, and then turn golden brown with nutty aroma, about 3 to 5 minutes. Swirl the pan occasionally, scraping up browned bits. Remove from heat as soon as the butter is the color of a pecan and pour into a bowl to stop cooking.
Combine Ingredients: To the skillet with vegetables, add the cooked pasta. Pour the browned butter over the mixture. Stir in fresh thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half of the Parmesan cheese. Mix well and adjust salt and pepper to taste.
Serve: Serve warm, sprinkled with the remaining Parmesan cheese for garnish and added flavor.

Notes

This dish combines the nuttiness of browned butter and pecans with the sweetness of butternut squash and dried cherries for a balanced flavor profile.
Be careful when browning butter; it can go from perfect to burnt within seconds.
Use whole wheat pasta for added fiber and a heartier texture.
If desired, substitute dried cranberries if dried cherries are unavailable.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving (about 2 generous cups)
Calories: 697 kcal
Sugar: 13 g
Sodium: 420 mg
Fat: 39 g
Saturated Fat: 17 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 79 g
Fiber: 9 g
Protein: 19 g
Cholesterol: 68 mg