Description

This Brussels Sprouts Pasta with Brown Butter is a cozy and flavorful dish featuring toasted pecans, tender butternut squash, crisp-tender Brussels sprouts, and nutty browned butter. Enhanced with fresh thyme, lemon juice, dried cherries, and Parmesan cheese, it offers a perfect balance of textures and tastes for a satisfying all-in-one meal.

Ingredients

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For the Pasta and Vegetables

1/2 cup raw pecans
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

For the Brown Butter Sauce

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 the oven to 350°F. Spread the pecans in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until fragrant and toasted. Remove and set aside.
Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
Sauté Butternut Squash: Heat olive oil in a very large deep skillet or Dutch oven over medium-high heat. Add cubed butternut squash, salt, and pepper. Sauté for about 2 minutes until the squash just begins to soften.
Cook Brussels Sprouts: Add the thinly sliced Brussels sprouts to the skillet. Cook 5 to 6 minutes more until the sprouts start to crisp at the edges and become crisp-tender, stirring occasionally but allowing them to brown evenly.
Brown the Butter: In a small or medium light-colored saucepan, melt the butter slowly over medium-low heat. Allow it to foam, crackle, and turn clear golden, then toasty brown while swirling the pan periodically. Once aromatic and the browned bits resemble pecan color, remove immediately from heat and pour butter and bits into a heat-safe bowl to stop cooking.
Combine and Finish: Add the cooked pasta to the skillet with vegetables. Pour in the browned butter, then add chopped thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half the Parmesan cheese. Stir thoroughly to combine. Taste and adjust salt and pepper as desired.
Serve: Serve the pasta warm, sprinkled with the remaining Parmesan cheese on top for garnish.

Notes

This recipe is a simple yet spectacular way to enjoy Brussels sprouts combined with brown butter and fresh herbs.
The toasting of pecans and browning of butter add unique nutty flavors and depth.
Using whole wheat pasta adds fiber and a wholesome texture to the dish.
Feel free to save any extra butternut squash for future recipes or freeze for later use.
Adjust salt and pepper to taste after combining all ingredients to balance flavors perfectly.

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