Roasted Autumn Vegetable Pasta brings together roasted pumpkin, Brussels sprouts, and radicchio with pasta, all coated in a sage brown-butter sauce.
I first shared this recipe when the blog was new in 2012. I’m revisiting it now because the flavors are perfect for the start of fall, and it’s one of my go-to dinners this season. The contrast of sweet roasted pumpkin, caramelized Brussels sprouts and slightly bitter radicchio, finished with nutty browned butter and sage, makes a comforting, elegant weeknight meal that also works well for guests.
When I first made this, my kids were curious about the Brussels sprouts — they called them “mini lettuce heads” while I cleaned them. Cooking with kids encourages curiosity, which often makes them more willing to try new foods. The bright colors of the pumpkin, sprouts and radicchio also help make this dish appealing to both children and adults.
Tips for Roasted Autumn Vegetable Pasta:
- If you can’t find a sugar pie pumpkin, substitute butternut squash.
- This recipe scales up easily if you want to double it for a crowd.
- If you or your family don’t like nuts, omit the walnuts or swap them for a preferred variety.
- For easier clean-up and to prevent sticking when roasting, line your sheet pan with parchment paper or a silicone baking mat.
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Roasted Autumn Vegetable Pasta
Main Course
American
15 minutes
30 minutes
45 minutes
4
450kcal
Foodtastic Mom
Ingredients
- 2 lb sugar pie pumpkin or butternut squash
- 20 Brussels sprouts
- 1 head radicchio
- 3 tbsp grape seed or olive oil
- 8 oz pasta (mini farfalle works well)
- 4 tbsp butter
- 1/2 cup walnuts, chopped
- 1 tsp salt, divided
- 1/2 tsp dried sage
- 1/4 tsp nutmeg
- Freshly grated Parmesan, for serving
Instructions
- Preheat the oven to 400°F.
- Halve, seed and peel the pumpkin, then cut into roughly 1/2-inch cubes. Remove outer leaves from Brussels sprouts, trim the stems and halve them. Toss the pumpkin and sprouts with 2 tablespoons oil and 1/2 teaspoon salt.
- Spread the vegetables on a sheet pan and roast 20–25 minutes, stirring once to promote even browning.
- Remove outer leaves from the radicchio, quarter it, remove the core and chop into about 1-inch pieces. Toss with the remaining tablespoon of oil and spread over the roasted vegetables. Return to the oven and roast about 5 minutes more.
- While the vegetables roast, bring a pot of salted water to a boil for the pasta. In a skillet over medium heat, toast the walnuts 5–8 minutes, shaking the pan occasionally to prevent burning. Transfer walnuts to a bowl to cool.
- Lower the skillet heat to medium-low and add the butter. Melt and swirl until the butter turns golden brown, taking care not to burn it. Stir in the dried sage, nutmeg and remaining 1/2 teaspoon salt.
- Cook the pasta according to package directions. Reserve about 1/2 cup of the cooking water, drain the pasta and return it to the pot. Toss the pasta with the roasted vegetables and the sage browned butter, adding reserved pasta water as needed to loosen and cream the sauce. Serve topped with toasted walnuts and freshly grated Parmesan.
Nutrition
Calories:
450
kcal
More autumn recipes to try:
- Crockpot Applesauce
- Pumpkin Apple Coffee Cake
- Pumpkin Shepherd’s Pie
- Butternut Squash Bruschetta
- Roasted Butternut Squash Soup
- Kentucky Apple Skillet Cake