Chickpea Spaghetti with Butternut Squash & Brussels Sprouts

Savory Squash and caramelized Brussels Sprouts are delicious in this chickpea spaghetti recipe.

Add to favorites Remove from favorites



Ingredients 4 Servings


  • 1 box (8.8 oz.) Barilla® Chickpea Spaghetti
  • 4 tablespoons extra virgin olive oil
  • ½ cup Vidalia onion, chopped
  • ½ butternut squash, diced ½ inch
  • 2 cups vegetable broth
  • 2 tablespoons butter
  • 15 each, Brussels sprouts, halved
  • 4 sage leaves
  • ½ cup Parmigiano-Reggiano cheese, grated, [optional]

Share ingredients

You copied text to clipboard:


  • Bring a large pot of water to a boil; cook pasta according to package directions.

  • Meanwhile, in a 12-inch skillet sauté onion with olive oil until translucent (about 3-4 minutes).

  • Add butternut squash and sauté three minutes. Stir in vegetable broth and bring to simmer, cook thoroughly (about ten minutes).

  • Cool the sauce down and process ½ of the sauce in a blender until smooth, combine with the diced butternut squash.

  • Meanwhile, in a small skillet heat butter until it turns light brown, add sage and Brussels sprouts and sauté until caramelized and thoroughly cooked, season with salt and pepper. Set aside.

  • Drain pasta and toss with butternut squash sauce.

  • Serve topped with Brussel sprouts and [optional] cheese.

Show more