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Brussels Sprouts and Butternut Squash Pasta

Brussels Sprouts and Butternut Squash Pasta for Cozy Fall Nights

Enjoy this heartwarming Brussels Sprouts and Butternut Squash Pasta that captures the essence of fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta (rigatoni, penne, or farfalle) gluten-free pasta works great
For the Roasted Vegetables
  • 4 slices Bacon or turkey bacon
  • 2 cups Butternut Squash diced
  • 2 cups Brussels Sprouts halved
  • 1 cup Shallots diced
Seasonings
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1/2 teaspoon Red Pepper Flakes omit for milder dish
  • 2 cloves Garlic minced
  • 1 teaspoon Fresh Thyme Leaves can use dried thyme
Finishing Touches
  • 2 tablespoons Olive Oil or avocado oil
  • 2 tablespoons Lemon Juice or lime juice
  • 1/2 cup Parmesan Cheese or nutritional yeast for vegan

Equipment

  • baking sheet
  • large pot
  • Large skillet

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C).
  2. On a rimmed baking sheet, toss together the diced butternut squash, halved Brussels sprouts, shallots, and crispy bacon. Drizzle with olive oil and season with salt and black pepper.
  3. Place the baking sheet in the oven and roast for about 10 minutes, then toss the vegetables gently and return for another 10-15 minutes.
  4. While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
  5. In a large skillet, add olive oil and let it warm up, then sauté garlic and red pepper flakes for about 30 seconds.
  6. Combine the drained pasta, roasted veggies, bacon, Parmesan cheese, thyme, and lemon juice in the skillet. Add reserved pasta water as needed.
  7. Taste and adjust seasoning before serving topped with extra Parmesan cheese.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 70gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 4000IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Crispy vegetable retention: save half the roasted Brussels sprouts and butternut squash for sprinkling on top before serving.

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