Brussels Sprouts and Butternut Squash Pasta

Brussels Sprouts and Butternut Squash Pasta

Meatless Monday just got better with this savory pasta dish!


  • 1 box whole wheat penne pasta 
  • 12 oz. butternut squashed, peeled and chunked 
  • 12 oz. Brussels sprouts, trimmed and halfed
  • 1/2 medium sweet onion, chopped
  • 2 cloves garlic, minced 
  • 1 1/2 tsp rubbed sage
  • 2 tsp thyme 
  • 1/2 tsp crushed rosemary 
  • 2 cups veggie broth 
  • 2 tbsp olive oil or ghee
  • 6 oz. crumbled feta cheese
  • 1 cup toasted walnuts
  • 1 cup dried cranberries
  • Balsamic vinegar (optional)


Step 1. 

In a large microwavable bowl, add veggie broth, butternut squash and Brussels sprouts. Cover and cook on high in microwave for 6-8 minutes or until tender. Set aside once softened. 

Step 2. 

Cook pasta per box directions for al dente consistency. 

Step 3. 

In a large, non-stick skillet, add olive oil and heat to medium. Add onions, sauteing for 3-5 minutes until translucent. Add butternut squash and Brussels sprouts with remaining cooking liquid. If no liquid remains, add one cup of veggie broth. 

Step 4. 

Add garlic, dried cranberries, sage, thyme and rosemary to skillet. Saute on medium until broth has evaporated by half and vegetables are tender. 

Step 5. 

Stir in half of the feta cheese and half the walnuts. Add pasta and stir to combine all ingredients. Add additional veggie broth if desired. 

Step 6. 

Serve immediately in pasta bowl with remaining feta and walnuts, along with a drizzle of balsamic vinegar. Top with fresh thyme. 

Sharon's Hint

Drizzle balsamic vinegar to finished product as a final touch.