Description

A delicious and hearty Brussels Sprouts Pasta with Brown Butter, combining toasted pecans, tender butternut squash, crisp-tender Brussels sprouts, and the rich, nutty flavor of brown butter. Enhanced with fresh thyme, lemon juice, dried cherries, and Parmesan cheese, this dish offers a delightful blend of textures and flavors, perfect for a cozy, satisfying meal.

Ingredients

Scale

Nuts

1/2 cup raw pecans

Pasta

1/2 pound short whole wheat pasta of choice (orecchiette, farfalle, penne, or rotini)

Vegetables

1 tablespoon extra-virgin olive oil
3 cups ½-inch cubed butternut squash (about 1 small squash, roughly 1 pound)
1/2 teaspoon kosher salt (plus additional to taste)
1/4 teaspoon ground black pepper (plus additional to taste)
1 pound Brussels sprouts (ends trimmed and thinly sliced)

Butter Sauce

8 tablespoons unsalted butter (1 stick)
1 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice

Additional

1/2 cup dried cherries or cranberries
1/3 cup grated Parmesan cheese (divided)

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Instructions

Toast 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. Set aside to cool.
Cook 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 very large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the cubed butternut squash, salt, and pepper. Sauté for about 2 minutes until the squash begins to soften slightly.
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.
Browning the Butter: Place the butter in a small, light-colored saucepan over medium-low heat. Allow the butter to melt slowly, foam, crackle, and turn a clear golden brown. Swirl the pan occasionally, scraping up browned bits to infuse flavor. When it smells nutty and the butter is the color of a pecan, remove from heat immediately and pour into a bowl to prevent burning.
Combine Ingredients: Add the cooked pasta to the skillet with the vegetables. Pour the brown butter over the top. 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 the pasta warm, sprinkled with the remaining Parmesan cheese on top for extra flavor and garnish.

Notes

This recipe offers a harmonious blend of nutty, sweet, and savory flavors with a satisfying texture.
Watch the butter carefully while browning to prevent burning and achieve the perfect nutty flavor.
Use your favorite short whole wheat pasta shapes like orecchiette, farfalle, penne, or rotini.
Leftover butternut squash can be saved for soups or salads.
To make this dish vegetarian, ensure your Parmesan cheese is vegetarian-friendly or substitute with a vegetarian alternative.

Nutrition

Serving Size: 1 serving (about 2 generous cups)
Calories: 697 kcal
Sugar: 13 g
Sodium: 450 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