This Brown Butter Penne with Fall Veggies is divine! With an easy-to-make brown butter sauce and al dente penne, this is the perfect seasonal meal for cool weather evenings.
The hubs and I have dabbled in the past with adopting a vegetarian diet. But with our active lifestyle and with three young children, we quickly realized that it wasn’t a practical solution for our family lifestyle. Props to those of you that are successful! It’s a lot of work.
With cooler weather on our heels, I’ve been craving some of my favorite fall veggies like Brussels sprouts and butternut squash, roasted to perfection and tossed with pasta. In a brown butter sauce of course. It’s fall comfort food at its best.
Brown Butter Penne with Fall Veggies
Preheat oven to 450 degrees Fahrenheit. Trim the ends off of the Brussels sprouts and halve. Quarter any extra-large sprouts. Toss Brussels sprouts and butternut squash with olive oil, salt and pepper on a large rimmed baking sheet. Roast for 20-25 minutes until the squash is fork tender and the veggies are lightly charred.
Meanwhile, cook the pasta in salted water according to packaged directions, but one minute shy of al dente. Reserve 1/2 cup of cooking liquid. Drain and set aside.
Bring a large skillet to medium high heat and melt the butter. Continue to cook the butter until it begins to foam, turn golden, and brown bits begin to collect in the pan.
Reduce the heat to medium, then fold in the pasta. Stir to coat. Cook for two minutes, then add in the roasted vegetables. Add reserved pasta water if the mixture looks dry. Toss again, and allow to cook another 3-4 minutes.
Dish into pasta bowls and garnish with cheese.