Name: Brussels Sprouts and Butternut Squash Pasta for Cozy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz Bacon (Add savory depth and fat for flavor; substitute turkey bacon for a lighter option.); 2 cups Butternut Squash (Provides sweetness and creamy texture; use pumpkin or sweet potato as alternatives.); 2 cups Brussels Sprouts (Adds a slightly bitter crunch; can be swapped with green beans or broccoli.); 2 medium Shallots (Enhances onion flavor and sweetness; yellow onions can be used instead.); 1 tsp Kosher Salt (Essential for seasoning; regular salt can be used; adjust quantity to taste.); 1 tsp Black Pepper (Essential for seasoning; adjust quantity to taste.); 12 oz Pasta (Rigatoni, Penne, or Farfalle); 2 Tbsp Olive Oil (Used for roasting and sautéing; adds richness; any vegetable oil can substitute.); 2 cloves Garlic (Adds aromatic flavor; garlic powder can be a shortcut.); 1 tsp Red Pepper Flakes (Introduces heat; omit for a milder dish or replace with black pepper.); 2 Tbsp Lemon Juice (Brightens and balances the flavors; lime juice can be an alternative.); 1/2 cup Parmesan Cheese (Provides a savory, creamy finish; nutritional yeast or Pecorino can be used for a dairy-free option.); 1 Tbsp Fresh Thyme (Adds herbal freshness; dried thyme can substitute.)

As the leaves start to turn and the air crispens, there’s nothing quite like the warmth of a comforting dinner to bring a cozy feeling to your kitchen. My Bacon, Brussels Sprouts & Butternut Squash Pasta has become a go-to favorite during fall, merging savory and sweet elements in a delightful dish. This heartwarming recipe features roasted vegetables that caramelize beautifully alongside crispy bacon and rich Parmesan cheese, making it an instant classic. Plus, it’s quick to prepare, so you can whip it up even on the busiest weeknights without sacrificing flavor or nutrition. Are you ready to celebrate autumn with this simple yet satisfying pasta? Let’s dive in!

Why is this pasta perfect for autumn?

Seasonal Ingredients: This dish highlights Brussels sprouts and butternut squash, excellent choices for fall that burst with flavor.

Quick and Simple: In just 30 minutes, you can enjoy a wholesome meal that fits perfectly into busy evenings.

Nutrient-Packed: With high fiber content and no cream sauce, it’s a guilt-free indulgence that nourishes while it satisfies.

Savory Sweet Fusion: The combo of crispy bacon and caramelized veggies creates a symphony of tastes—sweet, smoky, and umami in every bite.

Crowd-Pleaser: Whether it’s a family dinner or a cozy gathering, this pasta always impresses and leaves everyone wanting seconds.

Make-Ahead Friendly: Prepare in advance and enjoy throughout the week; leftovers reheat beautifully with a splash of broth. Pair it with a simple green salad, or check out my Corn Chicken Rice for a refreshing side!

Brussels Sprouts and Butternut Squash Pasta Ingredients

For the Pasta Dish

Bacon – Adds savory depth and fat for flavor; substitute turkey bacon for a lighter option.
Butternut Squash – Provides sweetness and creamy texture; use pumpkin or sweet potato as alternatives.
Brussels Sprouts – Adds a slightly bitter crunch; can be swapped with green beans or broccoli.
Shallots – Enhances the onion flavor and sweetness; yellow onions can be used instead.
Kosher Salt & Black Pepper – Essential for seasoning; regular salt can be used; adjust quantity to taste.
Pasta (Rigatoni, Penne, or Farfalle) – Acts as the base for the dish, providing structure; choose gluten-free pasta for a gluten-free option.
Olive Oil – Used for roasting and sautéing; adds richness; any vegetable oil can substitute.
Garlic – Adds aromatic flavor; garlic powder can be a shortcut.
Red Pepper Flakes – Introduces heat; omit for a milder dish or replace with black pepper.
Lemon Juice – Brightens and balances the flavors; lime juice can be an alternative.
Parmesan Cheese – Provides a savory, creamy finish; nutritional yeast or Pecorino can be used for a dairy-free option.
Fresh Thyme – Adds herbal freshness; dried thyme can substitute; use less (about 1/3 of the amount).

Step‑by‑Step Instructions for Bacon, Brussels Sprouts & Butternut Squash Pasta

Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature is key for roasting the Brussels sprouts and butternut squash, allowing them to caramelize beautifully, enhancing their natural sweetness. While the oven heats, gather a baking sheet for the vegetables.

Step 2: Prepare the Vegetables and Bacon
On the prepared baking sheet, combine chopped bacon, butternut squash cubes, halved Brussels sprouts, and sliced shallots. Drizzle with olive oil and generously season with kosher salt and black pepper. Toss everything together until evenly coated. Spread the mixture into a single layer to ensure even roasting.

Step 3: Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 10 minutes. After this, give everything a good stir and return it to the oven for an additional 10 to 15 minutes. You’ll know they are done when the bacon is crispy and the vegetables are tender with a golden-brown exterior.

Step 4: Cook the Pasta
While the vegetables are roasting, cook your pasta according to the package instructions in a large pot of salted boiling water. Aim for al dente texture. Just before draining, reserve one cup of the pasta water, then drain the pasta and set it aside.

Step 5: Sauté Garlic and Red Pepper Flakes
In a large skillet, heat a splash of olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds. This will infuse the oil with aromatic flavors, preparing the base for the pasta. Keep a close eye to prevent burning the garlic.

Step 6: Combine Ingredients
Add the roasted Brussels sprouts, butternut squash, and bacon to the skillet with the sautéed garlic. Then, add the cooked pasta, freshly grated Parmesan cheese, fresh thyme, and a generous squeeze of lemon juice. Toss everything together gently to combine, allowing the flavors to meld beautifully.

Step 7: Adjust Sauce Consistency
Gradually add reserved pasta water, a little at a time, to achieve your desired saucy consistency. Stir well after each addition; the heat will help create a cohesive, flavorful sauce that clings to the pasta and vegetables. Taste and adjust the seasoning as needed, ensuring every bite is flavorful.

Step 8: Serve and Enjoy
Once everything is well combined and heated through, serve your Bacon, Brussels Sprouts & Butternut Squash Pasta immediately. Top with additional Parmesan cheese and a sprinkle of fresh thyme for an elegant touch. This dish is not only inviting but also perfect for sharing, capturing the essence of comforting fall dinners.

How to Store and Freeze Brussels Sprouts and Butternut Squash Pasta

Fridge: Store leftovers in an airtight container for up to 4 days. To savor the flavors, reheat gently in a skillet with a splash of broth.
Freezer: Freeze tightly sealed portions for up to 3 months. Ensure they’re cooled before freezing to maintain the best texture.
Reheating: Thaw overnight in the fridge before reheating. Add a little water or broth to keep it moist and help recreate that fresh, saucy consistency.

What to Serve with Bacon, Brussels Sprouts & Butternut Squash Pasta

Elevate your dining experience with delightful pairings that enhance the warmth and flavors of this heartwarming dish.

Garlic Bread: Perfectly crispy on the outside and soft on the inside, garlic bread adds a comforting crunch to every bite.
Simple Green Salad: A refreshing mix of greens with a light vinaigrette balances the richness of the pasta, cleansing the palate beautifully.
Roasted Autumn Vegetables: Keep the fall theme alive with a medley of roasted root vegetables that mirror those in the pasta, offering a harmonious blend of flavors.
Buttery Corn on the Cob: The sweetness of corn contrasting with your pasta’s savory elements creates a delightful contrast that everyone will love.
Crisp White Wine: A chilled Chardonnay or Sauvignon Blanc enhances the flavors, marrying the creamy Parmesan and roasted vegetables for a sophisticated touch.
Pumpkin Pie for Dessert: End your meal on a sweet note with the quintessential fall dessert—pumpkin pie adds warmth and nostalgia that rounds out this cozy dinner.

Variations & Substitutions for Brussels Sprouts and Butternut Squash Pasta

Feel free to adjust this dish to suit your taste buds—experimenting is half the fun!

Lean Protein: Substitute bacon with cooked ground turkey or chicken for a lighter protein twist without losing flavor. It’s a delicious way to lighten up the dish!
Vegetable Upgrades: Swap out Brussels sprouts for tender green beans or broccoli for a fresh take on your veggies. Each option has a unique crunch and flavor profile!
Creamy Delight: Add a dollop of ricotta for a creamy texture that contrasts beautifully with the roasted vegetables. Just imagine those silky bites melting into the pasta!
Flavor Boost: A splash of white wine added during the sauté of garlic and red pepper flakes creates a depth of flavor. This little trick brings an extra layer of sophistication!
Extra Greens: Toss in a handful of spinach or kale near the end of cooking. Not only does it add color, but you’ll also get a boost of nutrients without overpowering the dish.
Herb Variations: Experiment with dried oregano or basil instead of thyme for a different herbal twist. These alternatives can transport your taste buds to the Mediterranean!
Heat Levels: Adjust the red pepper flakes to your heat preference. If you’re after a milder dish, simply omit them or replace with black pepper for a touch of warmth.
Pasta Choices: Try using quinoa or chickpea pasta for a gluten-free yet protein-packed option. It’s an exciting way to try something new while keeping it healthy!

For even more delightful options, you might love my Butter Chicken Pasta or find inspiration in my Rotel Pasta with Ground Beef. Enjoy customizing your fall pasta creation!

Make Ahead Options

Preparing your Bacon, Brussels Sprouts & Butternut Squash Pasta ahead of time is a game changer for your busy weeknights! You can roast the bacon, Brussels sprouts, and butternut squash up to 24 hours in advance and store them in an airtight container in the refrigerator. Simply reheat them in a skillet before mixing with the cooked pasta. The pasta can also be cooked and refrigerated for up to 3 days. When you’re ready to serve, just combine the sautéed garlic, vegetables, pasta, and fresh ingredients, adjusting the sauce consistency with reserved pasta water as needed. With these make-ahead tips, you’ll enjoy a delicious, comforting dinner with minimal hassle!

Expert Tips for Brussels Sprouts and Butternut Squash Pasta

Spread Evenly: Ensure vegetables are arranged in a single layer on the baking sheet; this promotes even roasting and caramelization for the best flavor.
Reserve Roasted Veggies: For an added crunch and vibrant presentation, set aside some roasted Brussels sprouts and butternut squash to sprinkle on top when serving.
Pasta Water Trick: Gradually add reserved pasta water to the dish after combining all ingredients, adjusting it until you achieve the perfect saucy consistency without making it too watery.
Season to Taste: As bacon is salty, taste and adjust your seasoning at the end of cooking to ensure that the dish remains balanced and flavorful.
Adapt Your Greens: Feel free to switch up the greens; mix in some spinach or kale towards the end for an extra boost of nutrients without sacrificing the delicious flavors in this Brussels sprouts and butternut squash pasta.

Brussels Sprouts and Butternut Squash Pasta Recipe FAQs

What type of bacon should I use for the pasta?
I recommend using thick-cut bacon for rich, savory flavor and a lovely crispy texture. If you’re looking for a lighter option, turkey bacon works well as a substitute, providing you with that savory essence without as much fat.

How should I choose and store Brussels sprouts and butternut squash?
When selecting Brussels sprouts, look for small, firm sprouts with vibrant green color and no dark spots. For butternut squash, choose one that feels heavy for its size with smooth, unblemished skin. Store Brussels sprouts in the refrigerator for up to 4 days and keep butternut squash in a cool, dark, and dry place for up to a month.

Can I freeze leftovers of the pasta?
Absolutely! To freeze your Brussels Sprouts and Butternut Squash Pasta, let it cool completely before portioning it into airtight containers or freezer bags. It can be safely stored in the freezer for up to 3 months. Make sure to label them with the date.

What if my pasta turns out too dry after reheating?
If your pasta ends up dry, don’t worry! After thawing and before reheating, simply add a splash of reserved pasta water or broth to reintroduce moisture. Stir well while warming it in a pan until it reaches a saucy consistency again.

Can I make this dish vegetarian-friendly?
Very! To make your Brussels Sprouts and Butternut Squash Pasta vegetarian, simply omit the bacon and replace it with sautéed mushrooms for umami richness. You can still include all the tasty roasted vegetables, along with a sprinkle of nutritional yeast for a cheesy flavor without the dairy!

How do I know if my Brussels sprouts are still fresh?
When selecting Brussels sprouts, fresh ones should feel firm and should have tightly packed leaves. Avoid any with yellowing or dark spots all over, as this can indicate spoilage. If they smell off or are mushy to the touch, it’s time to toss them out.