This Fall Rotini Pasta Recipe with Butternut Squash brings together some of the season’s best flavors in one colorful, comforting meal. Tender butternut squash, caramelized Brussels sprouts, baby spinach, creamy goat cheese, and toasted pine nuts are tossed with rotini in a fragrant brown butter, lemon, garlic, and herb sauce.
Warm cinnamon and nutmeg add subtle autumn flavor without making the pasta sweet. Serve this fall pasta warm for a cozy dinner or at room temperature as a hearty seasonal pasta salad.
Why You’ll Love This Recipe
This easy fall pasta recipe offers a wonderful balance of flavors and textures. Butternut squash adds gentle sweetness, Brussels sprouts develop delicious caramelized edges, and creamy goat cheese contrasts with crunchy toasted pine nuts.
The sauce is equally flavorful. Browned butter creates a deep, nutty base, while extra-virgin olive oil, lemon, garlic, shallots, and fresh marjoram keep everything bright and aromatic.
It is also a satisfying meatless dinner packed with vegetables. The entire dish can be served warm or at room temperature, making it useful for weeknight dinners, autumn gatherings, and holiday side dishes.
Ingredients
- 1 pound rotini pasta
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 10 ounces frozen cubed butternut squash
- 1 pound Brussels sprouts, trimmed and halved
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 ounces baby spinach
- 1 cup chopped fresh parsley
- 6 ounces goat cheese, crumbled
- 1/4 cup toasted pine nuts
For the Sauce:
- 4 tablespoons unsalted butter
- 2 large shallots, sliced into half-moons
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh marjoram leaves
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt, to taste
Instructions
- Cook the rotini. Bring a large pot of generously salted water to a boil. Cook the rotini according to the package directions until al dente. Drain and set aside.
- Cook the squash. While the pasta cooks, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the butternut squash and cook, stirring occasionally, until tender and lightly browned. Season with salt, transfer to a plate, and set aside.
- Brown the Brussels sprouts. Add another tablespoon of olive oil to the skillet if needed. Arrange the Brussels sprouts cut-side down and cook over medium-high heat for 3–4 minutes without disturbing them too much. Turn and cook for approximately another 5 minutes, until browned and tender. Season lightly with salt and transfer to the plate with the squash.
- Brown the butter. Add the butter to the same skillet over medium heat. Cook, swirling occasionally, until it becomes golden brown and develops a nutty aroma. Watch carefully so it does not burn.
- Add the aromatics. Briefly remove the skillet from the heat. Add the shallots, garlic, and marjoram and stir until fragrant, about 30–60 seconds.
- Finish the sauce. Return the skillet to medium heat. Add 1/2 cup extra-virgin olive oil, lemon juice, lemon zest, and a pinch of salt. Stir until combined.
- Add the pasta. Transfer the cooked rotini into the skillet and toss thoroughly until coated in the lemon brown butter sauce.
- Season. Add black pepper, cinnamon, and nutmeg. Toss again so the warm spices are evenly distributed throughout the Fall Rotini Pasta Recipe with Butternut Squash.
- Add the vegetables. Stir in the spinach and parsley, followed by the cooked butternut squash and Brussels sprouts. Cook over medium heat, stirring gently, until the spinach wilts and everything is warmed through.
- Finish and serve. Transfer the pasta to a large serving bowl. Top generously with crumbled goat cheese and toasted pine nuts. Add a small drizzle of extra-virgin olive oil if desired and serve warm or at room temperature.
Tips & Tricks
Cook the pasta only until al dente. Since it spends additional time in the skillet with the sauce and vegetables, slightly firm pasta maintains a better final texture.
Give the Brussels sprouts enough room to make direct contact with the skillet. Starting them cut-side down helps create deeply browned, caramelized surfaces.
Watch the butter carefully as it browns. Once you notice golden milk solids and a nutty aroma, it is ready. Brown butter can go from perfect to burnt quickly.
If using frozen butternut squash, cook away excess moisture before trying to brown it. Fresh cubed butternut squash can also be substituted.
Cinnamon and nutmeg should remain background flavors. Their purpose is to add autumn warmth rather than make the pasta taste like dessert.
Walnuts or pecans can replace pine nuts if preferred. Feta can also replace goat cheese for a saltier, firmer finish.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly when made with verified cheeses and ingredients
Notes
Fresh or frozen butternut squash works well in this recipe. If using fresh squash, cut it into small, evenly sized cubes to encourage consistent cooking.
The goat cheese can be increased for an extra-creamy finish. For a milder alternative, try crumbled feta or a vegetarian Parmesan-style cheese.
If fresh marjoram is unavailable, fresh thyme or oregano makes a good substitute.
For additional vegetables, mushrooms, kale, or roasted red peppers can be incorporated without substantially changing the recipe.
This butternut squash pasta pairs well with a simple green salad, tomato salad, roasted vegetables, or warm bread.
Nutrition
Approximate nutrition per serving:
- Calories: 620
- Protein: 17 g
- Carbohydrates: 67 g
- Fat: 34 g
- Fiber: 8 g
Nutrition information is an estimate and will vary according to the pasta, cheese, oil, and portion size.
FAQ
Can I make Fall Rotini Pasta Recipe with Butternut Squash ahead of time?
Yes. You can cook the vegetables and prepare the pasta ahead of time, then combine and warm everything before serving. For the best texture, add the goat cheese and toasted pine nuts just before serving.
Can I use fresh butternut squash instead of frozen?
Absolutely. Peel and cube fresh butternut squash into evenly sized pieces. Depending on the size of the cubes, fresh squash may need a little more cooking time.
What other pasta shapes can I use?
Fusilli, penne, farfalle, rigatoni, or another short pasta shape will work. Pasta with ridges and curves is particularly good because it captures the sauce and small pieces of vegetables.
Can I substitute the goat cheese?
Yes. Feta is an excellent alternative if you prefer a firmer and saltier cheese. Ricotta can provide a softer, creamier result. Check cheese ingredients or certification when halal suitability is important.
Can fall rotini pasta be served cold?
It is best warm or at room temperature because the butter-based sauce can firm up when chilled. If serving leftovers cold, allow the pasta to sit at room temperature briefly and toss with a little olive oil.
What goes well with butternut squash pasta?
A crisp green salad, roasted vegetables, green beans, garlic bread, or a simple tomato salad all work nicely. The pasta is substantial enough to serve as a vegetarian main course on its own.
Storage
Store leftover Fall Rotini Pasta Recipe with Butternut Squash in an airtight container in the refrigerator for up to 3–4 days. For the best texture, store extra pine nuts separately and add them after reheating.
Freezing is possible for up to 2 months, although the Brussels sprouts, spinach, and goat cheese may change slightly in texture after thawing.
Reheat leftovers gently in a skillet over medium-low heat. Add a splash of water and a drizzle of olive oil to loosen the sauce if necessary. Individual portions can also be microwaved until thoroughly heated.
Similar Recipes
Fall Rotini Pasta Recipe with Butternut Squash
Ingredients
- 1 pound rotini pasta
- 2 tablespoons extra-virgin olive oil plus more as needed
- 10 ounces frozen cubed butternut squash
- 1 pound Brussels sprouts trimmed and halved
- Salt to taste
- Black pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 ounces baby spinach
- 1 cup chopped fresh parsley
- 6 ounces goat cheese crumbled
- 1/4 cup toasted pine nuts
For the Sauce:
- 4 tablespoons unsalted butter
- 2 large shallots sliced into half-moons
- 4 garlic cloves minced
- 2 tablespoons chopped fresh marjoram leaves
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt to taste
Instructions
- Cook the rotini. Bring a large pot of generously salted water to a boil. Cook the rotini according to the package directions until al dente. Drain and set aside.
- Cook the squash. While the pasta cooks, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the butternut squash and cook, stirring occasionally, until tender and lightly browned. Season with salt, transfer to a plate, and set aside.
- Brown the Brussels sprouts. Add another tablespoon of olive oil to the skillet if needed. Arrange the Brussels sprouts cut-side down and cook over medium-high heat for 3–4 minutes without disturbing them too much. Turn and cook for approximately another 5 minutes, until browned and tender. Season lightly with salt and transfer to the plate with the squash.
- Brown the butter. Add the butter to the same skillet over medium heat. Cook, swirling occasionally, until it becomes golden brown and develops a nutty aroma. Watch carefully so it does not burn.
- Add the aromatics. Briefly remove the skillet from the heat. Add the shallots, garlic, and marjoram and stir until fragrant, about 30–60 seconds.
- Finish the sauce. Return the skillet to medium heat. Add 1/2 cup extra-virgin olive oil, lemon juice, lemon zest, and a pinch of salt. Stir until combined.
- Add the pasta. Transfer the cooked rotini into the skillet and toss thoroughly until coated in the lemon brown butter sauce.
- Season. Add black pepper, cinnamon, and nutmeg. Toss again so the warm spices are evenly distributed throughout the Fall Rotini Pasta Recipe with Butternut Squash.
- Add the vegetables. Stir in the spinach and parsley, followed by the cooked butternut squash and Brussels sprouts. Cook over medium heat, stirring gently, until the spinach wilts and everything is warmed through.
- Finish and serve. Transfer the pasta to a large serving bowl. Top generously with crumbled goat cheese and toasted pine nuts. Add a small drizzle of extra-virgin olive oil if desired and serve warm or at room temperature.
Notes
Conclusion
This Fall Rotini Pasta Recipe with Butternut Squash delivers everything you want from an autumn pasta dinner: caramelized seasonal vegetables, tender rotini, creamy goat cheese, toasted nuts, fresh herbs, and a rich lemon brown butter sauce.
The subtle cinnamon and nutmeg make the dish especially cozy, while lemon, parsley, and marjoram keep the flavors fresh. Whether served for a relaxed weeknight dinner or added to an autumn gathering, this colorful fall pasta is an easy way to celebrate seasonal produce.