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–+ servings
Brussels Sprouts and Butternut Squash Pasta

Brussels Sprouts and Butternut Squash Pasta for Cozy Fall Nights

A comforting Brussels Sprouts and Butternut Squash Pasta dish perfect for fall nights, blending roasted vegetables with savory bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta (e.g., Rigatoni, Penne, or Farfalle) gluten-free pasta can be used
For the Roasted Vegetables
  • 6 slices Bacon turkey bacon can be a lighter option
  • 2 cups Butternut Squash diced
  • 2 cups Brussels Sprouts halved
  • 1 medium Shallots sliced
  • 3 tbsp Olive Oil or avocado oil
For the Flavoring
  • 2 cloves Garlic minced
  • 1/2 tsp Red Pepper Flakes optional
  • 1 whole Lemon juiced
  • 1 tbsp Fresh Thyme or dried thyme
For the Topping
  • 1/2 cup Parmesan Cheese grated; nutritional yeast for dairy-free

Equipment

  • Baking sheet
  • Large pot
  • Large skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. On your baking sheet, combine the chopped bacon, diced butternut squash, halved Brussels sprouts, and sliced shallots. Drizzle with olive oil, then generously sprinkle with salt and pepper. Toss to coat.
  3. Roast in the oven for 10 minutes, toss, then roast for an additional 10-15 minutes until tender and caramelized.
  4. While vegetables roast, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
  5. In a large skillet, heat olive oil over medium heat. Sauté minced garlic and red pepper flakes for 30 seconds.
  6. Add the cooked pasta, roasted vegetables, and crispy bacon to the skillet. Stir in grated Parmesan and lemon juice.
  7. Gradually add reserved pasta water until the sauce reaches desired consistency.
  8. Season with salt, pepper, or more lemon juice, and serve hot, garnished with extra Parmesan.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Ensure vegetables are evenly spread for optimal caramelization. Reserve enough pasta water for adjusting sauce consistency. For extra umami, try adding balsamic vinegar with vegetables before roasting.

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