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Bacon, Brussels Sprouts, Butternut Squash Pasta is a delicious and easy fall pasta recipe. The roasted vegetables, bacon, parmesan cheese, and fresh lemon juice give this simple pasta dinner so much flavor!
Looking for more ways to used brussels sprouts and butternut squash? Try my roasted butternut squash and brussels sprouts salad and this popular brussels sprouts and bacon pesto pasta!
This post and recipe have been updated since it was originally published on 11/28/2016
Table of Contents
- Why You’ll Love Butternut Squash Pasta
- Ingredients for Butternut Squash Brussels Sprouts Pasta
- How to Make Butternut Squash Pasta
- Substitutions and Variations
- Recipe Tips
- What to Serve with Brussels Sprouts and Bacon Pasta
- Storage, Reheating, and Freezing
- More Pasta Recipes
- Bacon Brussels Sprouts Butternut Squash Pasta Recipe
Why You’ll Love Butternut Squash Pasta
Fall pasta recipe – Butternut squash and brussel sprouts are staples in my fall cooking. Roasting the vegetables brings out the best flavor, which is exactly what you’ll do with this flavorful fall pasta!
Healthy pasta recipe – There’s no cream sauce and a good amount of fiber in this roasted vegetable pasta. The flavor and sauce are provided by the vegetables, parmesan cheese, bacon and bacon grease, lemon juice, and some of the pasta water. The starch in the pasta water is what gives the pasta the sauce consistency.
Ingredients for Butternut Squash Brussels Sprouts Pasta
- Bacon – Bacon gives the pasta a wonderful salty, smoky, savory flavor.
- Butternut squash, brussels sprouts, shallots – The favorful veggies. Roasting them gives them a wonderful caramelized flavor and enhances their flavor.
- Pasta – Use any variety of short-cut pasta. I used rigatoni. Penne or farfalle are other good options.
- Pasta water – Don’t forget to reserve about 1 cup of the pasta water. The salty, sarchy, pasta water helps create the sauce for the pasta.
- Garlic and red pepper flakes – The garlic and spicy red pepper flakes are quickly sautéed in olive oil and add tons of flavor to the pasta.
- Parmesan cheese – For the best flavor, shred the parmesan cheese yourself.
- Thyme leaves – Thyme adds a nice fresh herby flavor to the pasta.
- Lemon – Lemon juice brightens the flavor of the vegetables and balances the salty, fatty flavor of the bacon.
How to Make Butternut Squash Pasta
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Add the brussels sprouts, butternut squash, shallots, and bacon to a sheet pan. Drizzle them with a little olive oil and season with salt and pepper. Toss together and then spread into a single layer.
Roast in a 425° F. oven for 10 minutes. Remove them from the oven and toss around, then roast for another 10-15 minutes or until the vegetable are tender and caramelized.
While the veggies are roasting, cook the pasta until al dente. Reserve 1 cup of the pasta water before draining the pasta.
Once the veggies are out of the oven, add some olive oil to a skillet or the pot you cooked the pasta in. Sauté the garlic and red pepper flakes in it for 30 seconds and then add in the veggies and all of there juices and the bacon grease, pasta, parmesan cheese, and lemon juice.
Toss everything together and pour in about a 1/2 cup of the pasta water. Continue to toss the pasta until the sauce thickens a little. Add additional pasta water if it seems too dry.
Taste for seasoning and top with extra parmesan cheese before serving.
Substitutions and Variations
- Omit the bacon for a vegetarian pasta.
- Use a different herb. Fresh chopped rosemary would be delicious.
- Drizzle with balsamic glaze for a sweet and tart finish to the pasta.
- Make it creamy and add in 1/4-1/2 cup heavy cream when you’re tossing everything together.
- Add a couple tablespoons of pesto for extra flavor.
- Omit the red pepper flakes if you’re sensitive to spicy flavors.
Recipe Tips
- To save time on cleanup, line the baking sheet with parchment paper.
- Use kitchen scissors to cut the bacon into small pieces. It’s easier that using a knife.
- Avoid overcrowding the vegetables while they’re roasting or they won’t get browned and caramelized.
- Peel and cube the butternut squash and trim and halve the brussels sprouts 1-2 days in advance to save on time. Store them in an airtight container in the refrigerator.
- Salt the pasta water well, especially since you’ll be using some of it to make the pasta sauce. I used about 1 tablespoon of kosher salt.
- Only toss half of the vegetables mixture in with the pasta and add the rest on top so that they stay crispy.
What to Serve with Brussels Sprouts and Bacon Pasta
This is a pasta recipe that can easily be served on it’s own, but if you’re looking to add in some additional protein, try serving it with any of the following recipes. Baked lemon pepper chicken, creamy mustard chicken, or walnut crusted salmon.
Storage, Reheating, and Freezing
Storage – The pasta will keep for up to 4 days in an airtight container in the refrigerator.
Reheating – You can reheat the pasta in the microwave or in a saucepan on the stovetop. Most or all of the sauce will be absorbed by the pasta after refrigerating. Add a couple splashes of chicken or vegetable broth to the pasta for more moisture. I also like to give it a fresh squeeze of lemon juice and add more parmesan cheese.
Freezing – I don’t recommend freezing this pasta. The roasted vegetables will be mushy and the pasta will likely be as well.
More Pasta Recipes
Did you make this butternut squash pasta? I’d love if you’d leave a recipe rating and review below.
Bacon Brussels Sprouts Butternut Squash Pasta
Ingredients
Roasted Vegetables
- 4 strips bacon, chopped
- 4 cups peeled butternut squash, cut into 1 inch cubes
- 2 cups halved brussels sprouts
- 1/2 diced shallots
- kosher salt and freshly ground black pepper to taste,
Pasta
- 10 ounces pasta, rigatoni, penne, or farfalle
- 1 tablespoon olive oil
- 2 cloves garlic, minced or grated
- 1/4 – 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1 lemon, juiced
- 1/2 cup shredded parmesan cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat oven to 425° F. Put the vegetables and bacon onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. I used about 1 teaspoon kosher salt. Toss until coated and then spread them into a single layer.
- Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10-15 minutes or until the vegetables are tender and caramelized and the bacon is crisp.
- While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of the pasta water before draining it.
- Heat a large skillet over medium heat with the olive oil. Add in the garlic and red pepper flakes and cook for 30 seconds.
- Add the cooked pasta to the skillet along with the roasted vegetables and bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
- Pour in some of the pasta water, start with 1/2 cup. Stir together until a sauce starts to form. Add additional pasta water as needed to get your desired consistency. Taste for seasoning and top with extra parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fabulous! In addition to the veggies listed, I added fresh broccoli. I skipped the thyme and added about 1/4 cup of basil pesto into the veggie/pasta. I had a limited pasta stash and ended up using medium size shells, which weren’t the best (they got stuck within each other after mixing). Definitely will make again. Thank you for sharing such a great recipe Danae!
Thank you for trying it out! Happy to hear you enjoyed it!
Can I roast my veggies a day in advance without compromising the texture of the dish?
You can. The brussels sprouts may not be as crisp, but they will still work well for the pasta.
I made this with broccoli replacing brussels sprouts and zoodles replacing pasta and enjoyed it very much. Threw in some turmeric and topped with parmesan, a little cayenne pepper and nutritional yeast flakes. Very satisfying. It will be on my plate again soon. Thanks for sharing.
I made this dish for my birthday 4 days ago and it was a huge hit!! My family is still talking about it until now. It will certainly be on the table this Christmas!!
I’m so glad you and your family enjoyed the pasta! Happy belated birthday to you too!
Love using butternut squash in pasta dishes! I need to try this soon!
Love all the veggies in this pasta dish! Looks so colorful and delicious! Everything I want in a dinner!
I don’t think I could love a pasta dish more!