Roasted Brussels Sprouts and Butternut Squash Pasta Recipe
This Brussels Sprouts and Butternut Squash Pasta combines roasted seasonal vegetables with crispy turkey bacon and al dente pasta, tossed in a flavorful garlic and lemon sauce. It’s a hearty yet fresh dish perfect for a comforting weeknight meal or a stylish dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Meat
- 4 slices turkey bacon, chopped
Vegetables
- 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
Pasta and Grains
- 10 oz pasta (rigatoni, penne, or farfalle)
Oils & Fats
- 1 tbsp olive oil
- 1 tbsp reserved rendered fat from turkey bacon
Seasonings & Others
- Kosher salt and pepper, to taste
- 0.25 tsp red pepper flakes
- 1 lemon, juiced
- 0.5 cup shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Cook Turkey Bacon: In a skillet over medium heat, cook the chopped turkey bacon until it becomes crispy. Once done, remove the bacon using a slotted spoon and reserve 1 tablespoon of the rendered bacon fat in the skillet.
- Roast Vegetables: Toss the butternut squash, halved Brussels sprouts, and diced shallots with the reserved turkey bacon fat, kosher salt, and pepper. Spread the vegetables evenly on the prepared baking sheet, then roast in the preheated oven for 25 to 30 minutes, stirring halfway through for even cooking.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Before draining, reserve ½ cup of pasta water, then drain the pasta using a colander.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- 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 the reserved pasta water gradually to loosen the mixture and create a light sauce.
- Finish the Dish: Stir in the lemon juice, fresh thyme leaves, and shredded Parmesan cheese. Season the pasta with salt and pepper to taste, adjusting flavors as needed.
- Serve: Plate the pasta and top it with the reserved crispy turkey bacon and additional Parmesan cheese if desired for extra richness and flavor.
Notes
- The turkey bacon fat adds a great depth of flavor to the roasted vegetables, but you can substitute with olive oil if preferred for a lighter version.
- Use pasta shapes like rigatoni, penne, or farfalle as they hold the sauce and roasted vegetables well.
- To make this dish vegetarian, omit the turkey bacon and add extra olive oil or butter for roasting the vegetables.
- If you prefer a spicier kick, increase the red pepper flakes to ½ tsp.
- Leftovers keep well and can be stored in an airtight container in the fridge for up to 3 days.
