Print

Brussels Sprouts and Butternut Squash Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 91 reviews

A flavorful and hearty Brussels Sprouts and Butternut Squash Pasta featuring roasted vegetables, crispy turkey bacon, and a zesty lemon-Parmesan sauce. This comforting dish combines tender pasta with savory roasted butternut squash and Brussels sprouts, enhanced by fresh thyme and a hint of red pepper flakes for a perfect balance of flavors.

Ingredients

Vegetables

  • 4 cups butternut squash, cubed
  • 2 cups halved Brussels sprouts
  • 0.5 cup diced shallots
  • 2 cloves garlic, minced or grated

Meat

  • 4 slices turkey bacon, chopped

Pantry & Seasonings

  • 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
  • 10 oz pasta (rigatoni, penne, or farfalle)

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy roasting.
  2. Cook Turkey Bacon: In a skillet over medium heat, cook the chopped turkey bacon until crispy. Once done, remove the bacon with a slotted spoon and reserve 1 tablespoon of the rendered bacon fat in the skillet for roasting the vegetables.
  3. Roast Vegetables: On the prepared baking sheet, toss butternut squash, halved Brussels sprouts, and diced shallots with the reserved bacon fat, salt, and pepper. Spread evenly and roast in the oven for 25 to 30 minutes, stirring halfway through for even cooking and caramelization.
  4. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Before draining, reserve ½ cup of pasta cooking water, then drain in a colander.
  5. Sauté Garlic and Red Pepper Flakes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant but not browned.
  6. Combine Pasta and Vegetables: Add the roasted vegetables and cooked pasta to the skillet with the garlic and red pepper flakes. Toss everything together thoroughly, adding reserved pasta water a little at a time to loosen the sauce and help everything combine smoothly.
  7. Finish with Lemon, Thyme, and Cheese: Stir in fresh lemon juice, thyme leaves, and shredded Parmesan cheese. Season with additional salt and pepper to taste and toss to combine well.
  8. Serve: Plate the pasta and top each serving with the crispy turkey bacon and extra Parmesan cheese if desired. Serve warm for the best flavor.

Notes

  • You can substitute turkey bacon with regular bacon or a vegetarian bacon alternative based on preference.
  • If butternut squash is unavailable, sweet potatoes can be used as a substitute.
  • For a nuttier flavor, try adding toasted pine nuts as a garnish.
  • The red pepper flakes add subtle heat; adjust quantity to taste or omit for a milder dish.
  • Leftover pasta water is essential for adjusting sauce consistency—add gradually to avoid making the dish too watery.

Find it online: https://oliviabakes.com/brussels-sprouts-and-butternut-squash-pasta-recipe/