Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

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

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.

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

Three years ago: Guiltless Cajun Chicken Alfredo

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH, BRUSSELS SPROUTS, & GREEK YOGURT SAUCE

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Yield: 6 servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

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.

Source: Sauce from Climbing Grier Mountain, fried sage from Love and Olive Oil.

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