Can I say it’s winter yet?
I’m declaring it winter — even if the last few days have felt almost springlike. If you’ve seen Mean Girls, you know the scene I’m thinking of: Karen swears she can predict the weather with, well, a certain body part. I’m not that specific, but my body has moods too. I hate being hot unless I’m sunbathing or poolside; otherwise, heat turns me into a grumpy monster. The other night, I was cooking in my workout clothes because sometimes showering is overrated, and I got so hot I had to check the thermostat: 74 degrees in the house. For me that’s sweltering — I’m the person who insists on 67 in summer and refuses to turn on the heat until I’m bundled in layers.
Needless to say, I haven’t been sleeping well. I’m one of those people who can notice a difference of just a degree or two. I toss and turn, rip covers off when I’m overheating, then wake up cold at 3 a.m. with no blankets and panic. I end up tired, cranky, and alternating between hot and cold all night.
Even if it’s not officially winter yet, this pasta tastes like it. There’s something about the combination of caramelized pears, roasted squash and Brussels sprouts, and nutty parmesan that feels cozy and seasonal.
I didn’t even love pasta as a kid. Thursday nights were spaghetti or angel hair in tomato sauce, every single week, and I’d avoid it by eating cereal, plain buttered noodles, or retreating to my room with music and lip gloss. Sometimes buttered noodles and a mountain of parmesan were my comfort — other nights I was busy figuring out whatever the Red Light Special was. My relationship with pasta has evolved since then, thankfully.
This week I’ve been experimenting in the kitchen — pairing fruit with pasta, trying unusual flavor combos, and generally being a little adventurous. One of my favorites from those experiments is this dish: almost-caramelized pears tossed with squash, Brussels sprouts, sage and whole wheat spaghetti, finished with balsamic vinegar and plenty of parmesan. It’s savory-sweet, warming, and just right for cooler evenings.
Caramelized Pear, Squash & Parmesan Noodles
Pin Recipe
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, chopped
- 3 garlic cloves, minced
- 1 Anjou pear, thinly sliced
- 1/2 butternut squash, peeled and chopped into 1/2-inch cubes
- 12–15 Brussels sprouts, stems removed and sliced
- 10–12 sage leaves, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of nutmeg
- 3 tablespoons balsamic vinegar (I used pomegranate vinegar)
- 1/2 pound whole wheat spaghetti
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat a large skillet over medium heat and add the olive oil and butter. Add the shallots, garlic, squash, Brussels sprouts, sage, and pear. Season with salt and pepper and stir to coat. Cook for 6–8 minutes, stirring occasionally, then cover and cook for another 5 minutes. While the vegetables cook, boil water and prepare the pasta according to package directions.
- Reduce the heat to low, add the balsamic vinegar and stir. Drain the pasta and add it directly to the skillet, tossing to combine. Add the Parmesan, taste, and adjust seasoning as needed. Cover and let everything sit over low heat for 5–10 minutes, stirring occasionally so the flavors meld. Serve with additional Parmesan on top.
Did you make this recipe?
Share a photo of your dish on social media and tag your posts so others can find it. I appreciate you so much!
P.S. I often mention my favorite oils and vinegars. If you’ve been curious about trying high-quality options, check promotions from retailers you trust — they sometimes offer discounts with codes at certain times of year.