Brussels Sprouts and Butternut Squash Pasta Recipe
This Brussels Sprouts and Butternut Squash Pasta is a hearty and flavorful dish featuring roasted butternut squash and Brussels sprouts tossed with pasta, crispy turkey bacon, aromatic garlic, and fresh thyme. Finished with a zesty lemon juice and Parmesan cheese, it’s a perfect autumn-inspired meal that balances savory and bright flavors with a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Meat
- 4 slices turkey bacon, chopped
Vegetables
- 4 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 0.5 cup shallots, diced
- 2 cloves garlic, minced or grated
Pasta
- 10 oz pasta (rigatoni, penne, or farfalle)
Seasonings & Oils
- Kosher salt and pepper, to taste
- 1 tbsp olive oil
- 0.25 tsp red pepper flakes
- 1 lemon, juiced
- 0.5 cup shredded Parmesan cheese
- 2 tsp fresh thyme leaves
Instructions
- Preheat and prepare roasting pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Cook turkey bacon: In a skillet over medium heat, cook the chopped turkey bacon until it becomes crispy. Once done, remove the bacon with a slotted spoon and reserve 1 tablespoon of the rendered bacon fat in the skillet.
- Roast vegetables: Toss the cubed butternut squash, halved Brussels sprouts, and diced shallots with the reserved bacon fat, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 25–30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain pasta in a colander.
- Sauté garlic and red pepper flakes: In the same skillet used for the bacon, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant but not browned.
- Combine pasta and roasted vegetables: Add the roasted vegetables and cooked pasta to the skillet. Toss everything well to combine, adding reserved pasta water little by little to loosen the sauce and help coat the pasta evenly.
- Add finishing ingredients: Stir in the fresh lemon juice, thyme leaves, and shredded Parmesan cheese. Season with additional salt and pepper to taste, mixing thoroughly to blend all flavors.
- Serve: Plate the pasta and top with the crispy turkey bacon pieces. Optionally, sprinkle extra Parmesan cheese on top before serving for additional richness.
Notes
- You can substitute turkey bacon with regular bacon or vegetarian alternatives for different dietary preferences.
- Roasting the vegetables enhances their natural sweetness and adds a delicious caramelized flavor.
- If you prefer a spicier kick, increase the amount of red pepper flakes according to taste.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Reserve pasta water contains starch which helps bind the sauce and pasta together, so don’t skip this step.
