Introduction

This Brussels Sprouts and Butternut Squash Pasta combines the sweetness of roasted squash with the savory crispness of bacon and brussels sprouts. Tossed with garlic, lemon, and parmesan, it’s a hearty, flavorful dish perfect for a cozy weeknight dinner.

A close-up of a deep black pan filled with a colorful pasta dish showing one layer of short tube-shaped rigatoni pasta in light beige, mixed with a second layer of bright orange cubed roasted butternut squash, and a third layer of green roasted Brussels sprouts halved with a caramelized surface. Scattered on top are small pieces of crispy pinkish bacon and translucent cooked onions, garnished with finely grated white cheese and small fresh green herb sprigs. A wooden spoon lifts some pasta on the left side of the pan, all placed on a white marbled surface with some scattered white cheese and green herbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 strips bacon, chopped
4 cups peeled butternut squash, cut into 1-inch cubes
2 cups halved brussels sprouts
1/2 cup diced shallots
Kosher salt and freshly ground black pepper to taste
10 ounces pasta (rigatoni, penne, or farfalle)
1 tablespoon olive oil
2 cloves garlic, minced or grated
1/4 to 1/2 teaspoon red pepper flakes
1 lemon, juiced
1/2 cup shredded parmesan cheese
2 teaspoons fresh thyme leaves

Instructions

Step 1: Preheat your oven to 425°F (220°C). On a rimmed baking sheet, combine the chopped bacon, butternut squash cubes, halved brussels sprouts, and diced shallots. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Toss everything until evenly coated, then spread into a single layer.
Step 2: Roast the vegetables and bacon for 10 minutes. Remove from the oven, toss again, and return to roast for an additional 10 to 15 minutes until the vegetables are tender and caramelized and the bacon is crisp.
Step 3: While the vegetables roast, cook the pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Step 4: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Step 5: Add the cooked pasta, roasted vegetables, bacon, parmesan cheese, and fresh thyme leaves to the skillet. Squeeze in the lemon juice and toss everything together gently.
Step 6: Gradually pour in about 1/2 cup of the reserved pasta water, stirring until a light sauce forms. Add more pasta water as needed to reach your preferred consistency. Adjust seasoning with salt and pepper, then serve topped with extra parmesan if desired.

Tips & Variations

For a vegetarian version, omit the bacon and roast the vegetables with a drizzle of extra olive oil or a sprinkle of smoked paprika for added flavor.
Try adding toasted pine nuts or walnuts for a crunchy texture.
Fresh sage can be substituted for thyme to give a different herbal note.
If you prefer a creamier sauce, stir in a splash of heavy cream or a dollop of mascarpone just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving straight from the fridge to keep the veggies tender and flavorful.

How to Serve

A round white bowl filled with three main layers: the first layer is rigatoni pasta tubes in a pale yellow shade with a smooth texture; the second layer has chunks of bright orange roasted butternut squash and green halved roasted Brussels sprouts with slight charring; the top layer includes small pieces of crispy, reddish-brown bacon and a light sprinkling of fine white grated cheese scattered over everything. There is also a small sprig of fresh green thyme resting on top near the center. To the right side inside the bowl, a silver fork is partly inserted among the ingredients. The bowl is placed on a white marbled surface with a soft cloth partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen brussels sprouts and butternut squash?

Yes, frozen vegetables can be used if fresh are not available. Thaw and pat them dry before roasting to avoid excess moisture and help them caramelize properly.

What pasta shapes work best for this recipe?

Short pasta shapes like rigatoni, penne, or farfalle hold the sauce and roasted vegetables well, making every bite flavorful. Feel free to use your favorite type though—it’s very adaptable.