Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

by Erin

Spaghetti with roasted butternut squash and Brussels sprouts is a delicious fall and winter dish. Especially when paired with a Greek yogurt cream sauce.

Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

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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 with both roasted butternut squash and Brussels sprouts. I could almost just eat that.

Easy Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Thankfully I didn’t stop there and also paired the pasta and roasted veggies with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and flavorful glory. It’s such a little thing but totally worth the extra step.

Also, yes I am totally aware that the recipe title says spaghetti but clearly the box of pasta in the above photos says linguine. The first time I made it (pictured below) I made it with spaghetti and then obviously the second time with linguine. Use what you’ve got in your pantry, that’s the name of the game sometimes.

Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Post updated 1/4/22, photo above is the original.

One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Three years ago: Guiltless Cajun Chicken Alfredo

Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce


Yield: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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 linguine)
  • 1 cup (8 oz.) plain Greek yogurt
  • 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.
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Source: Sauce from Climbing Grier Mountain, fried sage from Love and Olive Oil.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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JanetFCTC April 16, 2014 - 5:59 pm

Pasta AND Brussel Sprouts in one dish; two of my weaknesses. I am sooo making this!

Arthur in the Garden! April 16, 2014 - 11:58 am


Joanne April 16, 2014 - 7:37 am

I could definitely still go for some winter veggies after yesterday’s cold/rain! This pasta dish sounds deeelicious. Some of my favorites all on one plate!

kita April 15, 2014 - 10:00 pm

I love everything about this. First, brussels… then the greek yogurt cream sauce… lastly, it’s a pasta dish – always a hit at my house!

PS, I was this close to flip flops… this close… I really have nothing kind to say about mother nature right now.

Jess @ Flying on Jess Fuel April 15, 2014 - 7:19 pm

Oh yum, I love the flavors in this. Brussels and butternut are 2 of my faves. I bet this would be awesome with some fontina, too!


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