Name: Roasted Brussels Sprouts and Butternut Squash Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 slices turkey bacon, chopped; 4 cups butternut squash, cubed; 2 cups halved Brussels sprouts; 0.5 cup diced shallots; 2 cloves garlic, minced or grated; 2 tsp fresh thyme leaves; 10 oz pasta (rigatoni, penne, or farfalle); 1 tbsp olive oil; 1 tbsp reserved rendered fat from turkey bacon; Kosher salt and pepper, to taste; 0.25 tsp red pepper flakes; 1 lemon, juiced; 0.5 cup shredded Parmesan cheese

When cooler evenings call for something warm and satisfying, this Roasted Brussels Sprouts and Butternut Squash Pasta Recipe is exactly what I reach for. It's a cozy, colorful dish that melds the nutty sweetness of roasted butternut squash with the slightly crisp, caramelized Brussels sprouts, all tossed in a garlicky, lemony sauce with salty Parmesan and crispy turkey bacon. You'll notice how the hearty vegetables and pasta come together in a way that feels both special and easy - great for weeknights or casual gatherings.

The dish shows a black cast iron pan filled with cooked rigatoni pasta mixed with green Brussels sprouts, orange chunks of roasted squash, and dark brown mushrooms. The vegetables and pasta are scattered evenly inside the pan, and there is a light sprinkling of white grated cheese on top. The pan is placed on a light gray linen cloth, sitting on a wooden table with herbs around it and a wooden cutting board with a large wedge of cheese blurred in the background. The setting has a warm and rustic feel with a white marbled surface underneath the table. photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts and Butternut Squash Pasta, roasted Brussels sprouts and butternut squash, healthy veggie pasta recipes, easy fall pasta dishes, cozy vegetable pasta

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Why You'll Make This on Repeat
Ingredient Highlights
Step-by-Step for Roasted Brussels Sprouts and Butternut Squash Pasta Recipe
Kitchen Notes I Rely On
Serving & Sides
Make-Ahead & Storage
Frequently Asked Questions
Final Thoughts
Printable Recipe

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Why You'll Make This on Repeat

This pasta hits the perfect trifecta of hearty vegetables, savory bacon, and comforting pasta. Every bite offers a contrast of textures and flavors that just make you smile.

Reliable Texture: Crispy bacon and tender roasted vegetables balance beautifully with al dente pasta every time.
Balanced, Cozy Flavor: The acidity of lemon with sharp Parmesan and a hint of heat brings warmth without heaviness.
Pantry-Friendly: You can swap in whichever pasta you have, fresh thyme, and standard pantry staples.
Weeknight Simple: Minimal hands-on time with mostly roasting, boiling, and quick sautéing.

Ingredient Highlights

The image shows a black cast iron pan filled with a colorful pasta dish. The bottom layer consists of large, pale beige rigatoni pasta tubes, mixed with bright orange thick carrot slices evenly spread throughout. Among the pasta and carrots are several green Brussels sprouts, some whole and some halved, adding a fresh, leafy texture. Scattered on top are small pieces of crispy brown bacon strips, adding contrast. Fresh, small dark green leaves are sprinkled around for garnish. The pan sits on a white marbled surface, with a wooden spoon resting beside it and a small white bowl with a crumbly topping blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts and Butternut Squash Pasta, roasted Brussels sprouts and butternut squash, healthy veggie pasta recipes, easy fall pasta dishes, cozy vegetable pasta

For this Roasted Brussels Sprouts and Butternut Squash Pasta Recipe, I always pick fresh, firm Brussels sprouts and bright orange butternut squash. Their quality makes a big difference in the final flavor and texture. Using turkey bacon adds a smoky crispness without overpowering the veggies.

Brussels sprouts: Choose small, compact sprouts with bright green leaves for sweeter, less bitter flavor.
Butternut squash: Opt for one that feels heavy with a smooth skin-this means it's fresh and sweet inside.
Turkey bacon: Pick a good-quality brand that crisps well to add that perfect crunch.
Pasta: Rigatoni, penne, or farfalle all hold sauce nicely, so pick your favorite shape.
Fresh thyme: Adds a subtle earthiness-if you don't have fresh, dried works in a pinch.

Flat lay of chopped raw turkey bacon slices, bright orange cubed butternut squash, halved fresh green Brussels sprouts, small diced pale shallots, two whole uncracked brown eggs, small white bowl of golden olive oil, two whole garlic cloves, small white bowl of red pepper flakes, half a fresh lemon cut to show juicy pulp, small white bowl of finely shredded Parmesan cheese, fresh thyme sprigs, uncooked farfalle pasta, all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354639359234015250 - Roasted Brussels Sprouts and Butternut Squash Pasta, roasted Brussels sprouts and butternut squash, healthy veggie pasta recipes, easy fall pasta dishes, cozy vegetable pasta

Quick Note: Exact measurements are in the printable recipe card at the bottom.

Step-by-Step for Roasted Brussels Sprouts and Butternut Squash Pasta Recipe

Step 1 - Prep & Season

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Chop your turkey bacon into bite-sized pieces, then cook them in a skillet over medium heat until crispy-this should take about 6 to 8 minutes. Keep an eye on them so they don't burn, stirring occasionally. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Don't discard that rendered fat-you'll use about a tablespoon in the next step to roast your veggies, which really amps up their flavor.

Step 2 - Build Flavor

Next, toss the cubed butternut squash, halved Brussels sprouts, and diced shallots with the reserved bacon fat, salt, and pepper. Arrange them in a single layer on your prepared baking sheet to ensure they roast evenly. Pop them in the oven for about 25 to 30 minutes, stirring halfway through to promote browning on all sides. You'll notice a beautiful, glossy caramelization on the vegetables when they're ready-that toasted, sweet aroma filling your kitchen is just the reward you want.

Step 3 - Finish for Best Texture

While your veggies roast, bring a large pot of salted water to a boil and cook your pasta until al dente-about 1 to 2 minutes less than the package suggests, so it has that slight bite. Reserve half a cup of pasta water before draining; it's magic for loosening the sauce later. In a large skillet, heat olive oil over medium heat, then add minced garlic and red pepper flakes. Sauté just until fragrant, about 1 minute, avoiding browning the garlic so it stays sweet. Add the roasted veggies and cooked pasta, tossing well to combine. Pour in the reserved pasta water little by little until the mixture reaches a glossy, saucy consistency. Finally, stir in lemon juice, fresh thyme leaves, and Parmesan cheese, seasoning with salt and pepper to taste. Serve topped with crispy turkey bacon and extra Parmesan for that finishing touch.

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Kitchen Notes I Rely On

This dish shines because of careful roasting and seasoning balance. Here are a few things I always remind myself when making it:

Doneness Cue: The vegetables should be tender with a deep golden-brown caramelization but not mushy-this is key for contrast with the pasta.
Temperature Trick: Keep your skillet at medium and watch the garlic closely to avoid burning, which can turn bitter quickly.
Make-Ahead Move: You can roast the vegetables the day before and reheat; just add fresh Parmesan and lemon juice before serving to freshen the flavors.
Skip This Pitfall: Don't overcook the pasta-slightly undercooked is perfect since it will finish cooking when tossed with the hot veggies and sauce.

Serving & Sides

Finishing Touches

To finish this Roasted Brussels Sprouts and Butternut Squash Pasta Recipe, a squeeze of fresh lemon juice brightens the dish, cutting through the richness. I always sprinkle on extra Parmesan for that sharp, salty note and a few fresh thyme leaves to add a subtle herbal lift. The crispy turkey bacon scattered on top adds visual appeal and that irresistible crunch.

Pairs Nicely With

This pasta pairs beautifully with a crisp green salad dressed in a tangy vinaigrette or some garlic bread to soak up any leftover sauce. For a heartier meal, I love serving it alongside roasted chicken or a simple lemon-garlic shrimp dish.

Simple Plating Upgrades

For a weeknight dinner, I keep it rustic-simply ladle the pasta into bowls and top with extra cheese and bacon. For a special occasion, try serving in shallow white plates and garnish with a sprig of thyme and a twist of lemon zest for a pop of color and elegance.

Make-Ahead & Storage

Storing Leftovers

Store any leftover Roasted Brussels Sprouts and Butternut Squash Pasta Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days. The texture of the veggies holds up nicely, but the pasta may soak up sauce, so be ready to loosen it with a splash of water or olive oil when reheating.

Freezer Tips

I don't recommend freezing this pasta because the roasted vegetables and pasta textures can become mushy after thawing. It's better enjoyed fresh or refrigerated for a few days.

Reheating Roasted Brussels Sprouts and Butternut Squash Pasta Recipe Without Drying Out

To reheat without drying out, I gently warm the pasta in a skillet over low heat, adding a splash of water or broth to help revive the sauce. The microwave works too-cover the container and heat in short intervals, stirring in between and adding moisture as needed. An air fryer can crisp the bacon again, but watch closely to prevent burning.

Frequently Asked Questions

Can I make this Roasted Brussels Sprouts and Butternut Squash Pasta Recipe vegetarian?

Absolutely! Simply omit the turkey bacon and use olive oil or a plant-based fat for roasting. Adding toasted nuts like walnuts can provide a nice crunch to compensate.

What pasta works best for this recipe?

I recommend rigatoni, penne, or farfalle because their shapes catch the roasted veggies and sauce well, but feel free to use your favorite pasta shape.

How do I prevent the Brussels sprouts from becoming bitter?

Choose fresh, small sprouts and be sure to roast them until caramelized-not soggy. Tossing with bacon fat and a pinch of salt also helps mellow their flavor.

Can I use frozen butternut squash or Brussels sprouts?

While fresh produces the best texture, frozen vegetables can work in a pinch. Just thaw and pat dry well before roasting to avoid excess moisture.

Final Thoughts

I love how this Roasted Brussels Sprouts and Butternut Squash Pasta Recipe manages to feel both indulgent and wholesome, making it my go-to during the transition from summer to fall. The smoky bacon and bright lemon cut through the richness in just the right way, and that caramelized veggie flavor keeps me coming back. Give it a try-you'll find it's an easy meal that impresses without stress, ready to become a regular in your weeknight lineup.

Printable Recipe