Spaghetti with roasted butternut squash and Brussels sprouts is a delicious fall and winter dish. Especially when paired with a 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 with both roasted butternut squash and Brussels sprouts. I could almost just eat that.
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.
Post updated 1/4/22, photo above is the original.
Three years ago: Guiltless Cajun Chicken Alfredo
- 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
- 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.
- 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.
- Meanwhile, cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
- 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.
- 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.
- Toss in the squash and Brussels. Season with salt and pepper. Serve immediately topped with Parmesan and fried sage.