Butternut Squash
Photo Credit: Chef Lorenzo Boni

Chickpea Spaghetti with Butternut Squash, Brussels Sprouts and Sage

The chickpea pasta gives a boost of plant-based protein to this easy-to-make dish.

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Butternut Squash

Chickpea Spaghetti with Butternut Squash, Brussels Sprouts and Sage

The chickpea pasta gives a boost of plant-based protein to this easy-to-make dish.
Course: Dinner
Keyword: barilla, butternut squash, gluten-free pasta, spaghetti
Author: Chef Lorenzo Boni

Ingredients

  • 1 box Barilla® Chickpea Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup vidalia onion, chopped
  • 1/2 butternut squash, diced 1/2 inch
  • 2 cups vegetable broth
  • 1/2 cup grated Parmigiano
  • 2 tablespoons butter
  • 15 Brussels sprouts, halved
  • 4 sage leaves
  • 1/2 cup Parmigiano, grated (optional)

Instructions

  • Place a pot of water to boil. Meanwhile in a skillet sauté onion with olive oil until translucent, about 3-4 minutes.
  • Add butternut squash and sauté three minutes, stir in broth and bring to simmer, cook thoroughly, about ten minutes.
  • Cool the sauce down and process ½ it in the blender until smooth, combine with the diced butternut squash.
  • Meanwhile in a small skillet heat up butter until it turns light brown, add sage and Brussel sprouts and sauté until caramelized and thoroughly cooked, season with salt and pepper. Set aside.
  • Cook pasta according to directions, drain and toss with butternut squash sauce. Serve topped with Brussel sprouts and [optional] Parmigiano.
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