Introduction

This Bacon Brussels Sprouts Butternut Squash Pasta is a delightful blend of savory, sweet, and slightly spicy flavors. Roasted vegetables and crispy bacon come together with tender pasta for a comforting, satisfying meal. It’s perfect for a cozy weeknight dinner that feels special without too much effort.

The dish is a colorful pasta mix served in a black skillet, filled with three main layers: rigatoni pasta pieces that are pale yellow and smooth, roughly cubed bright orange butternut squash, and halved Brussels sprouts showing a bright green with some browned, crispy edges. Scattered throughout are small bits of browned bacon and translucent cooked onions, with tiny green thyme leaves sprinkled on top. The wood spoon resting inside the skillet gives it a rustic feel, and in the background, there is a white bowl filled with grated cheese next to a white cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 strips bacon, chopped
4 cups peeled butternut squash, cut into 1-inch cubes
2 cups halved Brussels sprouts
1/2 cup diced shallots
Kosher salt and freshly ground black pepper to taste
10 ounces pasta (rigatoni, penne, or farfalle)
1 tablespoon olive oil
2 cloves garlic, minced or grated
1/4 – 1/2 teaspoon red pepper flakes
1 lemon, juiced
1/2 cup shredded Parmesan cheese
2 teaspoons fresh thyme leaves

Instructions

Step 1: Preheat the oven to 425°F. On a rimmed baking sheet, combine the chopped bacon, butternut squash cubes, halved Brussels sprouts, and diced shallots. Drizzle with olive oil and season with about 1 teaspoon kosher salt and freshly ground black pepper. Toss everything until evenly coated, then spread into a single layer.
Step 2: Roast the vegetables and bacon for 10 minutes. Remove the baking sheet, toss the ingredients, then return to the oven and roast for another 10 to 15 minutes, until the vegetables are tender and caramelized and the bacon is crisp.
Step 3: While the vegetables roast, cook the pasta according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Step 4: Heat a large skillet over medium heat and add the olive oil. Stir in the garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned.
Step 5: Add the cooked pasta to the skillet along with the roasted vegetables, bacon, Parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together gently.
Step 6: Pour in about 1/2 cup of the reserved pasta water and stir until a sauce begins to form. Add more pasta water as needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper. Serve topped with extra Parmesan cheese if desired.

Tips & Variations

Use pancetta instead of bacon for a slightly different flavor profile.
If butternut squash is unavailable, sweet potatoes or pumpkin cubes make a great substitute.
Add toasted pine nuts or walnuts for extra crunch and nutty flavor.
For a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving directly as it can dry out the pasta.

How to Serve

A close-up of a black cast iron pan filled with three layers: the bottom layer of pale yellow rigatoni pasta tubes, the middle layer of bright orange cubed butternut squash and green roasted Brussels sprouts halves, and the top layer of crispy brown bacon bits, light onion pieces, sprinkled grated cheese, and small green herb leaves scattered on top, with a wooden spoon stirring the mix and part of a white bowl filled with shredded cheese visible at the top on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts or butternut squash?

Yes, you can use frozen vegetables but make sure to thaw and drain them well before roasting to avoid excess moisture, which can prevent crisping.

What type of pasta works best for this dish?

Short, ridged pasta shapes like rigatoni, penne, or farfalle work best as they hold the sauce and roasted vegetables well. Feel free to use your favorite shape, though.