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


Serves 6


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


  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.


Share on Facebook0Pin on Pinterest10Tweet about this on TwitterShare on Yummly9Share on Google+0Share on StumbleUpon0Print this pageEmail this to someone

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

  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • DIY
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Meal Plan
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian