So a few weeks ago, I went to the farmers market in hopes of getting some produce to make dinner… but didn’t have any kind of game plan in mind.  I just knew I wanted to get whatever looked good at the moment and make something with that.  When I got there, they had the most incredible delicata squash, red walnuts, & Brussels sprouts, so I decided to make a pasta with them!  I posted it on my Instagram, and most of you were dying over the bowl of pasta & kept asking for a recipe.  I know I’m a bit late, but it’s finally here for you guys!  You can also watch a video on my Instagram highlights (@plvntfood) showing you how to make this step by step as well.  It’s really easy & is one of my favorite pastas now, so I hope you enjoy it as much as I do!


This roasted delicata squash is delicious on its own trust me, so feel free to make this for other things besides this pasta.  Since you can eat the skin on delicata squash, you’ll want to make sure that you wash it really well.  Once it’s washed, half it lengthwise, scoop out the seeds, and slice each half into half moons about 1/8-1/4 inch thick.  I used about 3 medium-small sized squash, but use as many as you think you need based on what size squash you find.  Typically 1 half of a squash per person should work serving size wise.

Once you have your squash prepped, add it to a pan with your garlic, rosemary, sage, thyme, lemon zest, olive oil, salt, & pepper.  No need to chop or de-stem your herbs, mince your garlic, etc.  Just mix everything together & place it into a preheated 450F degree oven for roughly 20 minutes until fork tender.  Make sure you flip your squash half way to prevent burning.


For the actual sauce & pasta, it couldn’t be easier as well.  Start out by mincing your shallots & garlic, and shaving your Brussels sprouts thin.  To save time, most stores these days (I know trader joes does for sure) sell pre shaved Brussels sprouts which will work perfect for this.  Add half of your butter to a sauce pan & add in your whole sage leaves & de-stemmed thyme, cook this over medium heat for 2-3 minutes until fragrant.  After that you can add in your shallots and garlic, and cook for an additional 2-3 minutes until translucent.  Once those are ready, add in your Brussels sprouts, salt, & pepper, and cook for 4-5 minutes until the Brussels have slightly wilted.

After this you can add in your white wine, the rest of your butter, and your lemon juice.  Allow this to cook for about 10 minutes, until reduced slightly & everything is cooked down together.  While this is cooking, you can cook your pasta according to package instructions in salted water.  I used pappardelle, but if you can’t find vegan friendly pappardelle, you can easily use fettuccine, or really whatever pasta shape you prefer.  You can also use gluten free pasta if desired, since the rest of the dish is already gluten free.  When the pasta is done, don’t drain it, just use tongs to lift it out of the water directly into the sauce pan.  Add in about 1/2 cup of the pasta water as well, & mix together with the sauce to combine everything.  While you’re mixing everything together, add in an extra few tablespoons of vegan butter, half of your vegan parmesan, and some extra fresh cracked black pepper.

When that’s all ready, transfer a serving to a bowl, and top with some of your delicata squash, vegan parmesan, and some crushed red walnuts.  I also like to take some of the crispy sage leaves from the squash pan & place them on top of the pasta as well.  It really is such an easy pasta to put together, and is now hands down my new favorite pasta.  I really hope you guys enjoy this pasta as much as I do!

Winter Harvest Pasta

This Winter Harvest Pasta with Roasted Delicate Squash, Brussels Sprouts, White Wine Butter Sauce, & Crushed Red Walnuts is the perfect comforting pasta for these cold winter months. 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author Chef Brianna Gallo


Roasted Delicata Squash

  • 2-4 delicata squash depending on the size
  • 2 tbsp fresh thyme
  • 1/4 cup fresh sage
  • 2 sprigs fresh rosemary
  • 3 garlic cloves
  • 1 lemon zested
  • 1/2 tbsp pink Himalayan salt
  • 1/2 tbsp black pepper
  • 2-3 tbsp extra virgin olive oil

Sauce & Pasta

  • 1 pound brussels sprouts
  • 4-6 shallots depending on the size
  • 6 garlic cloves
  • 1 cup fresh sage leaves
  • 4 tbsp fresh thyme leaves
  • 3 cups dry white wine
  • 1 cup vegan friendly butter I used miyokos cultured butter
  • 1/4 cup fresh lemon juice
  • 1/2 cup vegan parmesan
  • 1 1/4 cups red walnuts can use regular walnuts instead
  • 1 1/2 pounds pappardelle pasta or fettuccine
  • 6 tbsp black pepper
  • 1 tbsp pink Himalayan salt


Roasted Delicata Squash

  1. Wash your squash very well.  Cut them in half lengthwise and scoop out the seeds. Slice each half into half moons, about 1/8-1/4" thick.  

  2. Add your squash to a sheet pan with the rest of your roasted squash ingredients and toss well to combine.  No need to chop the herbs or garlic or anything, just toss it all together.  Roast in a preheated 450F for 20 minutes, flipping halfway.  

Sauce & Pasta

  1. Shave your Brussels sprouts thin after washing them, and mince your shallot & garlic.  

  2. Add half of your butter to a deep saucepan over medium heat until it starts to bubble.  Then add in your whole sage leaves & de-stemed thyme, and allow it to cook for 2-3 minutes until fragrant.   

  3. Add in your shallots & garlic next, and cook for another 2-3 minutes until translucent & fragrant.  Then add in your Brussels sprouts, salt, and pepper, and cook for an additional 4-5 minutes until they are wilted. 

  4. Add in your white wine, the rest of your butter, & lemon juice and mix until well combined.  Allow to simmer for 5-10 minutes until reduced.  Taste to adjust seasoning & do so if needed. 

  5. While your sauce is cooking, cook your pasta according to the package instructions in salted water.  Don't drain when its ready.  

  6. When the pasta is ready, pick it up out of the pot with tongs, and immediately transfer it to the pan with the sauce.  Scoop about 1/2-1 cup of the pasta water into the pan with the sauce as well.  Toss everything until combined, and then additionally add 2 tablespoons of butter, 1/4 cup vegan parmesan cheese, and extra ground black pepper. 

  7. Plate some of your pasta & sauce in a bowl, then top with some of your roasted delicata squash, vegan parmesan, and crush some red walnuts over top.  Additionally squeeze a bit of lemon on top as well if desired. 

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