Brussels Sprouts Butternut Squash Pasta
This Brussels Sprouts Butternut Squash Pasta features roasted butternut squash, brussels sprouts, bacon, parmesan cheese, and fresh lemon juice for a flavorful fall dish.
Equipment
- oven
- baking sheet
- Large skillet
- pot
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Roasted Vegetables
- 4 strips bacon chopped
- 4 cups butternut squash peeled and cut into 1 inch cubes
- 2 cups brussels sprouts halved
- ½ shallots diced
- kosher salt to taste
- freshly ground black pepper to taste
Pasta
- 10 ounces pasta rigatoni, penne, or farfalle
- 1 tablespoon olive oil
- 2 cloves garlic minced or grated
- ¼ - ½ teaspoon red pepper flakes
- kosher salt to taste
- freshly ground black pepper to taste
- 1 lemon lemon juiced
- ½ cup parmesan cheese shredded
- 2 teaspoons fresh thyme leaves
Instructions
Cooking Instructions
- Preheat oven to 425° F. Put the vegetables and bacon onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until coated and then spread them into a single layer.
- Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10-15 minutes or until the vegetables are tender and caramelized and the bacon is crisp.
- While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of the pasta water before draining it.
- Heat a large skillet over medium heat with the olive oil. Add in the garlic and red pepper flakes and cook for 30 seconds.
- Add the cooked pasta to the skillet along with the roasted vegetables and bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
- Pour in some of the pasta water, start with ½ cup. Stir together until a sauce starts to form. Add additional pasta water as needed to get your desired consistency. Taste for seasoning and top with extra parmesan cheese.
Notes
If you want to retain some of the crispiness of the roasted vegetables, only toss half of them in with the pasta. Add the remaining to the top just before serving.
Nutrition
Serving: 1plateCalories: 530kcalCarbohydrates: 78gProtein: 20gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 23mgSodium: 370mgPotassium: 939mgFiber: 8gSugar: 7gVitamin A: 15410IUVitamin C: 83mgCalcium: 265mgIron: 3mg
Tried this recipe?Let us know how it was!