Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.

Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Three years ago: Guiltless Cajun Chicken Alfredo

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS & GREEK YOGURT SAUCE

Serves 6

Ingredients:

1 (2 lb.) butternut squash, peeled, seeded and cut into 1/2-inch cubes

1 lb. Brussels sprouts, trimmed and halved

Olive oil

Salt and pepper

1 lb. spaghetti (or any pasta)

1 cup (8 oz.) plain Greek yogurt (I used 2% Chobani)

2 oz. goat cheese, crumbled

1/2 cup shredded Mozzarella

12 fresh sage leaves (optional)

1/3 cup grated Parmesan

Directions:

  1. Place an oven rack in the upper third of the oven. Preheat to 400 degrees. Line a baking sheet with foil and lightly coat with nonstick spray. Set aside.
  2. Place the squash and Brussels in a large bowl. Drizzle with olive oil, salt and pepper, and toss to coat. Arrange in a single layer on the prepared baking sheet. Roast for 30-40 minutes, stirring halfway through, or until tender and golden. Remove from the oven and set aside.
  3. Meanwhile, cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
  4. While the pasta cooks, in a small skillet add 1/4-inch olive oil over medium-high heat. When the oil is hot, add sage leaves, 2 or 3 at a time. Cook for about 30 seconds then transfer to a paper-towel lined plate. Repeat with remaining leaves.
  5. In a large bowl, add the Greek yogurt, goat cheese, and mozzarella. Stir to combine. Add the pasta and toss until cheese melts. Add the pasta water a little at a time until you’ve reached the desired consistency.
  6. Toss in the squash and Brussels. Season with salt and pepper. Serve immediately topped with Parmesan and fried sage.

Source: Sauce from Climbing Grier Mountain, fried sage from Love and Olive Oil.

Signature

Print Friendly

5 Responses to “Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce”

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
Photobucket
Photobucket
SAVE TIME AND MONEY WITH EMEALS MEAL PLANS
Photobucket
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
Photobucket
my foodgawker gallery
my photos on tastespotting
The Great Food Blogger Cookie Swap 2014
stephsbitebybite.com
Manage your shopping list and search for recipes from across the web at ZipList.com
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio