Brussels Sprouts and Butternut Squash Pasta Recipe

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The Comfort of Brussels Sprouts and Butternut Squash Pasta Recipe

There’s something truly grounding about a dish that melds hearty roasted vegetables with savory, satisfying pasta. I love how this Brussels Sprouts and Butternut Squash Pasta Recipe captures the essence of fall, but feels cozy enough to enjoy any time you crave a little warmth in your kitchen.

When I first made this recipe, the golden cubes of butternut squash roasting alongside slightly crisp-tender Brussels sprouts filled the kitchen with a cozy aroma—I knew it was a winner. The way crisp turkey bacon adds that irresistible crunch and depth really elevates the whole dish.

Whether you’re looking to impress friends with a weeknight dinner or want a comforting solo meal, this recipe provides layers of flavor with real, straightforward ingredients you may already have on hand.

Ingredient Guide

• Turkey bacon (4 slices, chopped): Adds smoky crispness. You can swap for pancetta or omit for vegetarian.
• Butternut squash (4 cups cubed): Offers a velvety sweetness and vibrant color. Alternatively, try pumpkin or sweet potatoes.
• Brussels sprouts (2 cups, halved): Roasting brings out nutty, browned edges that complement creamy squash.
• Shallots (½ cup, diced): Milder and more aromatic than onions, they add a subtle sweetness.
• Kosher salt & pepper: Essential for seasoning at every stage to balance flavors.
• Pasta (10 oz): Rigatoni, penne, or farfalle hold the sauce beautifully—choose your favorite shape.
• Olive oil (1 tbsp): Used to lightly sauté garlic and red pepper flakes for fragrant depth.
• Garlic (2 cloves, minced or grated): The aroma is a kitchen staple; use fresh for the best flavor punch.
• Red pepper flakes (¼ tsp): Just a touch for gentle heat that livens up the dish.
• Lemon (1, juiced): Brightens and balances the richness with a fresh zing.
• Parmesan cheese (½ cup, shredded): Melts into creamy pockets throughout the pasta; buy a good-quality wedge for best results.
• Fresh thyme leaves (2 tsp): Adds an herbal, slightly earthy note that ties the dish together.

Prep Before You Begin

Before you jump in, gather all your ingredients and measure them out. Mise en place makes the process smoother—especially when roasting vegetables and timing pasta perfectly. Preheat your oven to 400°F (200°C) so it’s ready the moment your veggies are tossed in fat and seasoning. Roasting at this temperature caramelizes the squash and Brussels sprouts, cracking open their natural sweetness and depth.

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 ensures even roasting and easy cleanup.
2. Cook the chopped turkey bacon in a skillet over medium heat until crispy and golden brown. The aroma while it sizzles is downright cozy! Use a slotted spoon to transfer the bacon to a plate and reserve about a tablespoon of the rendered fat in the skillet.
3. Toss the butternut squash cubes, halved Brussels sprouts, and diced shallots in the reserved bacon fat. Season generously with kosher salt and freshly cracked pepper. Spread the mixture on the prepared baking sheet in a single layer for even roasting.
4. Roast the vegetables for 25 to 30 minutes, stirring halfway through. You’ll notice the edges caramelize and turn beautifully golden, while the Brussels sprouts turn lightly crisp but tender.
5. Meanwhile, boil your pasta in salted water until just al dente—meaning firm to the bite but cooked through. Before draining, scoop out about ½ cup of the pasta water and set it aside; this starchy liquid will help your sauce cling perfectly to the pasta.

6. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant but not browned. This builds a subtle background spice and aroma.
7. Add the roasted vegetables and cooked pasta to the skillet. Toss gently but thoroughly to combine. If the mixture feels dry, stir in reserved pasta water a few tablespoons at a time to loosen the sauce and create a velvety coating.
8. Stir in the fresh lemon juice, thyme leaves, and shredded Parmesan cheese. The lemon juice brightens the dish’s richness, while the thyme adds that herbal note I always crave. Taste and adjust salt and pepper as needed.
9. Serve immediately, topping each portion with the crispy turkey bacon you cooked earlier. If you’re a cheese lover like me, sprinkle some extra Parmesan on top for a cheesy finish.

Creative Variations for Brussels Sprouts and Butternut Squash Pasta Recipe

• Swap turkey bacon for crispy pancetta or smoked sausage for a richer meat flavor.
• Add toasted walnuts or pecans for a crunchy texture contrast.
• Incorporate fresh sage or rosemary instead of thyme for a more earthy herb profile.
• Use gluten-free or whole grain pasta to cater to dietary preferences without sacrificing taste.
• For a vegan spin, omit the bacon and Parmesan, substituting with nutritional yeast and smoked paprika for umami.
• Top with a drizzle of browned butter infused with garlic for an extra indulgent finishing touch.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to prevent drying out.
• Freeze: The roasted veggies and pasta can be frozen separately in freezer-safe containers for up to 2 months.
• Thaw: Overnight in the fridge is best; reheat over medium heat until warmed through.
• Freshen up: Add a squeeze of lemon or fresh herbs when reheating to revive flavors.

Brussels Sprouts and Butternut Squash Pasta Recipe FAQs

• Can I use frozen Brussels sprouts or butternut squash? Yes, but be sure to thaw and drain excess moisture to avoid soggy pasta. Roasting still works well to bring out flavor.
• What pasta shape works best? Rigatoni, penne, and farfalle are ideal for holding onto the sauce and chunks of veggies, but any pasta you prefer will do.
• How do I make this dish vegetarian? Simply skip the turkey bacon and consider adding toasted nuts or mushrooms for more texture.
• Can I prepare parts ahead? Absolutely. Roast the veggies a day ahead and reheat when ready to complete the dish quickly.
• Is this recipe spicy? Only mildly, thanks to the red pepper flakes—but you can adjust the amount to your heat preference.

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