butternut squash and brussel sprout pasta bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.7
  • Total Fat: 9.3 g
  • Cholesterol: 7.4 mg
  • Sodium: 305.3 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.4 g

View full nutritional breakdown of butternut squash and brussel sprout pasta bake calories by ingredient

Number of Servings: 8


    3 cups peeled and seeded butternut squash cubes (each about 1/2-inch square)
    1 medium garlic head, broken into individual cloves (without peeling)
    8 tsp olive oil
    3 cups halved Brussels sprouts
    8 oz dry whole wheat ziti or small shells, cooked and drained
    3/4 cup finely grated Parmigiano-Reggiano
    1/3 cup veggie broth
    1 Tbsp stemmed thyme leaves
    1/2 tsp salt
    1 cup fresh bread crumbs
    1/2 tsp red pepper flakes


Position the rack in the center of the oven and preheat the oven to 425F.

Toss the butternut squash cubes, garlic cloves and 3 teaspoons of the oil in a 9- x 13-inch baking dish. Bake 25 minutes.

Add the Brussels sprouts; toss well. Continue baking until the squash is tender and the Brussels sprouts are a little browned, about 20 minutes.

Remove the pan from the oven; maintain the oven's temperature. Use two forks to squeeze the soft garlic pulp out of the peels and into the dish; discard the peels).

Add the pasta, cheese, wine, thyme and salt; toss well.

Heat the remaining 5 teaspoons oil in a large nonstick skillet. Add the bread crumbs and red pepper flakes. Cook, tossing often, until browned and fragrant, about 3 minutes.

Sprinkle the bread crumb mixture over the casserole. Place the casserole back in the oven to heat through, about 5 minutes. Cut into 8 equal pieces before serving.

Serving size: 1 piece

Number of Servings: 8

Recipe submitted by SparkPeople user WILLOW5707.