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Brussels Sprouts and Butternut Squash Pasta

Brussels Sprouts and Butternut Squash Pasta for Cozy Nights

This savory Brussels Sprouts and Butternut Squash Pasta combines roasted vegetables and crispy bacon for a comforting dinner that's perfect for autumn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Dish
  • 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) Acts as the base for the dish, providing structure; choose gluten-free pasta for a gluten-free option.
  • 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.

Equipment

  • baking sheet
  • large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather a baking sheet for the vegetables.
  2. On the baking sheet, combine chopped bacon, butternut squash cubes, halved Brussels sprouts, and sliced shallots. Drizzle with olive oil and season with kosher salt and black pepper. Toss until coated and spread into a single layer.
  3. Roast in the oven for 10 minutes, stir, and roast for another 10 to 15 minutes until bacon is crispy and vegetables are tender.
  4. Cook your pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve one cup of pasta water, then drain and set aside.
  5. In a large skillet, heat olive oil over medium heat, add minced garlic and red pepper flakes, sautéing for about 30 seconds.
  6. Add the roasted Brussels sprouts, butternut squash, and bacon to the skillet. Then add the cooked pasta, Parmesan cheese, thyme, and lemon juice. Toss gently to combine.
  7. Gradually add reserved pasta water to achieve desired consistency. Taste and adjust seasoning as needed.
  8. Serve immediately, topped with additional Parmesan and fresh thyme.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For optimal flavor, spread vegetables evenly on the baking sheet and reserve some roasted vegetables for garnishing before serving.

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