Brussels Sprouts and Butternut Squash Pasta Recipe

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Warm & Familiar Brussels Sprouts and Butternut Squash Pasta Recipe

There’s something undeniably comforting about a pasta dish that feels both hearty and fresh. The Brussels Sprouts and Butternut Squash Pasta Recipe is exactly that—a cozy, vibrant meal that feels like a warm hug after a long day in the kitchen. I love how the earthy sweetness of butternut squash pairs with the slight bitterness of Brussels sprouts, all elevated by crispy turkey bacon and bright lemon juice. It’s a balanced dish that’s as inviting in aroma as it is on the plate. You’ll notice the kitchen filling with fragrant steam as the garlic and red pepper flakes sizzle, followed by the roasting veggies releasing a sweet, toasty aroma that makes your mouth water. This pasta recipe comes together with simple ingredients, but every bite feels thoughtfully layered. It’s a favorite for weeknight dinners when you want something quick without sacrificing flavor or comfort. Plus, it’s wonderfully flexible—swap out ingredients, adjust spice levels, or add your own twist. This Brussels Sprouts and Butternut Squash Pasta Recipe is about easy, homemade goodness that makes you feel proud of what you’ve cooked.

Ingredient Breakdown

• 4 slices turkey bacon, chopped: Adds a smoky crunch without overpowering—swap for pancetta or omit for vegetarian.
• 4 cups butternut squash, cubed: Brings a velvety sweetness and creamy texture as it roasts.
• 2 cups halved Brussels sprouts: Offers a crisp-edged, slightly bitter contrast that balances the sweetness.
• ½ cup diced shallots: Softens the overall bite with gentle onion flavor and a bit of caramelized sweetness.
• Kosher salt and pepper: Essential to season and bring everything to life.
• 10 oz pasta (rigatoni, penne, or farfalle): Choose shapes that hold sauce well and catch roasted bits.
• 1 tbsp olive oil: Background richness and helps sauté aromatics.
• 2 cloves garlic, minced or grated: Fragrant foundation for the sauce, adding warmth and depth.
• ¼ tsp red pepper flakes: A subtle kick that lifts the dish without overwhelming heat.
• 1 lemon, juiced: Brightens and balances with a zesty tang.
• ½ cup shredded Parmesan cheese: Adds a salty, nutty finish and creamy coating for the pasta.
• 2 tsp fresh thyme leaves: Earthy herbaceous notes that tie everything together.

Before You Start

To set yourself up for success with this Brussels Sprouts and Butternut Squash Pasta Recipe, get your ingredients prepped and ready first—dice, halve, and measure everything before you turn on the oven. Preheat your oven to 400°F (200°C) so it’s hot enough to roast the veggies until they’re beautifully caramelized. Remember, roasting is key here: it deepens the flavors and develops that crave-worthy natural sweetness.

How to Make Brussels Sprouts and Butternut Squash Pasta Recipe

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps the veggies roast evenly without sticking.
2. Cook the chopped turkey bacon in a skillet over medium heat until crisp and golden. As you cook it, you’ll notice the fat rendering out—that’s flavor gold. Scoop out the bacon with a slotted spoon and reserve about 1 tablespoon of that flavorful bacon fat for roasting.
3. Toss the butternut squash, halved Brussels sprouts, and diced shallots with the reserved bacon fat, a good pinch of kosher salt, and freshly cracked pepper. This fat adds a savory base that helps the veggies caramelize beautifully. Spread everything out on your prepared baking sheet in a single layer to encourage crisp edges and caramelization. Roast for 25 to 30 minutes, stirring once halfway through. You’re aiming for the squash to be tender with a slight golden crust and the Brussels sprouts crisped on the edges but tender inside.
4. Meanwhile, cook your pasta in a large pot of generously salted boiling water until al dente—meaning tender but still with a slight bite. It’s important not to overcook your pasta here because it will absorb more sauce later. Before draining, reserve ½ cup of the starchy pasta water. This will help you loosen the sauce and allow it to cling beautifully to the noodles.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about a minute until fragrant and just starting to turn golden. This step infuses the oil with warmth and gentle heat that flavors every bite.
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Cook Like a Pro
To get tender but crisp Brussels sprouts, don’t overcrowd your roasting pan. Use the rendered bacon fat to coalesce flavors and reduce need for extra oil. Reserved pasta water is your secret weapon—adding a tablespoon or two at a time helps loosen the sauce, creating a silky, clinging finish without watering it down. Feel free to zest the lemon before juicing for an extra aromatic lift.
6. Add the roasted vegetables and cooked pasta to the skillet with the garlic oil. Toss gently but thoroughly, coating everything in that fragrant, spicy base. If the mixture feels dry, slowly add reserved pasta water until you reach a velvety, saucy consistency that clings perfectly.
7. Finish with a generous squeeze of fresh lemon juice, fresh thyme leaves, and half a cup of shredded Parmesan cheese. Stir to combine and let the cheese melt into a creamy coating, enriching the flavors. Taste and adjust salt and pepper accordingly—you want every bite to sing.
8. Plate it up and top with the crispy turkey bacon pieces and another sprinkle of Parmesan if desired. This final crunch provides a wonderful textural contrast that elevates the entire dish.

Flavor Variations for Brussels Sprouts and Butternut Squash Pasta Recipe

• Vegetarian swap: Omit turkey bacon and add toasted walnuts or pumpkin seeds for crunch and earthiness.
• Spicy kick: Increase red pepper flakes or add a drizzle of hot honey for a sweet and heat combo.
• Herb twist: Swap thyme for sage or rosemary to match the autumn vibe.
• Cheese upgrade: Swap Parmesan for crumbled goat cheese or shaved pecorino for a tangier finish.
• Seasonal additions: Toss in roasted chestnuts, sautéed mushrooms, or caramelized onions for extra depth.
• Lemon zest: Add lemon zest along with juice for a fragrant citrus burst.

Storage, Freezer & Reheat Tips

• Store leftovers in an airtight container in the fridge for up to 3 days; the veggies may soften but the flavors deepen.
• Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to restore creaminess.
• For freezing, cool completely and freeze in portions for up to 2 months; thaw overnight in the fridge and reheat slowly.
• Keep extra crispy turkey bacon separate if possible—re-crisp in the oven or skillet before serving.
• Note: Pasta can absorb sauce over time; reserve some pasta water when reheating to loosen as needed.

Brussels Sprouts and Butternut Squash Pasta Recipe FAQs

• Can I use frozen vegetables? Fresh is best for roasting, but if frozen, thaw and pat dry to avoid sogginess; adjust roasting time accordingly.
• What pasta shapes work best? Rigatoni, penne, or farfalle are ideal because their shapes catch the sauce and veggies well.
• How do I make this dairy-free? Omit the Parmesan and add nutritional yeast or a splash of plant-based cream for richness.
• Is turkey bacon necessary? It’s a lower-fat alternative to pork bacon and adds savory crunch, but you can substitute or omit as preferred.
• Can I prep ahead? Yes! Roast veggies and cook pasta in advance, then toss together when ready to serve for a fast dinner.

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