Description

A cozy and satisfying Brussels Sprouts Pasta with Brown Butter combining toasted pecans, tender butternut squash, and savory Parmesan cheese. This dish features perfectly cooked whole wheat pasta tossed with sautéed Brussels sprouts and a nutty brown butter sauce, accented by fresh thyme, lemon juice, and dried cherries for a delightful balance of flavors.

Ingredients

Scale

Toasted Pecans

1/2 cup raw pecans

Pasta and Vegetables

1/2 pound short whole wheat pasta of choice (orecchiette, farfalle, penne, or rotini)
1 tablespoon extra-virgin olive oil
3 cups ½-inch cubed butternut squash (about 1 small squash, roughly 1 pound)
½ teaspoon kosher salt (plus additional to taste)
¼ teaspoon ground black pepper (plus additional to taste)
1 pound Brussels sprouts (ends trimmed and thinly sliced)

Brown Butter Sauce and Garnishes

8 tablespoons unsalted butter (1 stick)
1 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice
½ cup dried cherries or cranberries
1/3 cup grated Parmesan cheese (divided)

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Instructions

Toast Pecans: Preheat your oven to 350°F. Spread the pecans evenly on an ungreased rimmed baking sheet and bake for 8 to 10 minutes until fragrant and toasted. Toss halfway through toasting, and be sure to set a timer to prevent burning.
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook until al dente according to the package instructions. Drain and set aside.
Sauté Butternut Squash: In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add cubed butternut squash, salt, and pepper. Sauté for about 2 minutes until the squash starts to soften.
Cook Brussels Sprouts: Add the thinly sliced Brussels sprouts to the skillet with squash. Continue cooking 5 to 6 minutes until Brussels sprouts develop crisp edges and become crisp-tender. Stir periodically but allow sprouts time to crisp on each side.
Brown Butter: Place unsalted butter in a small or medium light-colored saucepan over medium-low heat. Melt slowly, letting the butter foam, crackle, and turn clear golden. Continue heating until the butter turns toasty brown and emits a nutty aroma. Swirl the pan and scrape browned bits from the bottom carefully to avoid burning. Remove from heat once the bits resemble the color of pecans, and pour the browned butter and bits into a bowl.
Combine Ingredients: Add the cooked pasta to the skillet with vegetables. Pour the brown butter over the top. Stir in fresh thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half the Parmesan cheese. Mix well and adjust salt and pepper to taste.
Serve: Plate the pasta warm and sprinkle with the remaining Parmesan cheese before serving.

Notes

This dish is an all-in-one meal that balances nutty, sweet, and savory flavors for a comforting pasta experience.
Use a light-colored pan when browning butter to better monitor color changes and prevent burning.
Try different shapes of whole wheat pasta to vary the texture and presentation of the dish.
Save extra cubed butternut squash for roasting or soups in subsequent meals.
Adjust the amount of lemon juice and herbs to your taste preferences for added brightness.

Nutrition

Serving Size: 1 serving (about 2 generous cups)
Calories: 697 kcal
Sugar: 13 g
Sodium: 400 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