Bacon Brussels Sprouts Butternut Squash Pasta Recipe
This Bacon Brussels Sprouts Butternut Squash Pasta is a hearty and flavorful dish combining roasted autumn vegetables with crispy bacon and tender pasta. The sweetness of butternut squash and the slight bitterness of Brussels sprouts balance perfectly, enhanced by garlic, red pepper flakes, fresh thyme, and a bright splash of lemon juice. Topped with Parmesan cheese, this meal is both comforting and elegant, ideal for a cozy weeknight dinner or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Vegetables and Bacon
- 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
Pasta and Sauce
- 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
- Kosher salt and freshly ground black pepper to taste
- 1 lemon, juiced
- 1/2 cup shredded Parmesan cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat and Roast Vegetables: Preheat your 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 generously with kosher salt (about 1 teaspoon) and freshly ground black pepper. Toss everything together until fully coated, then spread the mixture in a single layer on the baking sheet.
- Roast Until Caramelized: Place the baking sheet in the oven and roast the vegetables and bacon for 10 minutes. Remove it, toss the ingredients to ensure even cooking, then return to the oven for an additional 10-15 minutes. Roast until the vegetables are tender and caramelized and the bacon is crisp and browned.
- Cook the Pasta: While the vegetables roast, cook the pasta according to package instructions until al dente. Be sure to reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Garlic and Red Pepper Flakes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Combine Pasta and Roasted Ingredients: Add the drained pasta to the skillet with the garlic and red pepper flakes. Then add the roasted vegetables and bacon, Parmesan cheese, and fresh thyme leaves. Squeeze the juice of one lemon over the mixture.
- Create the Sauce: Toss everything together in the skillet. Pour in 1/2 cup of the reserved pasta water and stir until a cohesive sauce begins to form. Add more pasta water as needed to reach your desired consistency. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the pasta hot, topped with extra Parmesan cheese for garnish. Enjoy this flavorful, comforting pasta dish!
Notes
- Use rigatoni, penne, or farfalle pasta as they hold the sauce and vegetables well.
- To save time, you can chop the vegetables and bacon ahead of time.
- You can adjust the amount of red pepper flakes depending on your heat preference.
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of water or broth.
Keywords: Bacon Brussels Sprouts Pasta, Butternut Squash Pasta, Roasted Vegetables Pasta, Autumn Pasta Recipe, Easy Weeknight Dinner
