Linguine with Caramelized Pears, Butternut Squash, and Brussels Sprouts

Butternut squash and Brussels sprouts don’t have to make a once-a-year appearance at Thanksgiving.

Thank goodness.

Pears, Brussels, squash, shallots, garlic. All caramelized to a tasty golden brown before adding some cool fig balsamic vinegar I got one day at a farmer’s market.

Serve it in a bright blue bowl from your childhood days. You know, just for fun.

Linguine with Caramelized Pears, Butternut Squash, and Brussels Sprouts

Adapted from How Sweet Eats (it looks way more appetizing over there. I would saute the veggies a little less to avoid a mushier squash. However, this did not detract from the taste one bit!)

Caramelized Pear, Squash and Parmesan Noodles

serves 2-4

3 tablespoons olive oil

2 tablespoons unsalted butter

2 shallots, chopped

3 garlic cloves, minced

1 underripe/just ripe  anjou pear, thinly sliced

1/2 butternut squash, peeled and chopped into 1/2 inch cubes (1 precut package, about 3 cups)

12-15 brussels sprouts, stems removed and sliced thinly

10-12 sage leaves, roughly chopped

1/4 teaspoon salt

1/4 teaspoon pepper

pinch of nutmeg

3 tablespoons balsamic vinegar (I used fig vinegar)

1/2 pound whole wheat linguine

1/2 cup freshly grated Pecorino romano

Heat a large skillet over medium heat and add olive oil and butter. Add shallots, garlic, squash, brussels sprouts, sage and pear, top with salt and pepper, then stir to coat. Cook for 6-8 minutes, stirring occasionally, then cover and cook for another 5 minutes. While veggies are cooking, boil water and prepare pasta according to directions.

Turn heat under veggies down to low, then add balsamic and stir. Drain pasta, return to pot, and add veggies to pasta, toss many times to coat evenly. Add in parmesan cheese, taste, and season more if desired. Serve with additional parmesan cheese for topping.

This was so insanely good. So many different textures, tastes… subtle sweetness from the pears, contrasting a nicely crunchy and bitter flavor from the sprouts, with the tenderness of the butternut and tang of the cheese.

Let’s just say this was gone in one night. I would totally double the recipe if I had a skillet large enough.


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