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Ingredients
Scale
- 4 strips bacon, chopped
- 4 cups peeled butternut squash, cut into 1-inch cubes
- 2 cups halved Brussels sprouts
- ½ 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
- ¼ – ½ teaspoon red pepper flakes
- Juice of 1 lemon
- ½ cup shredded Parmesan cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat the oven to 425°F.
- Combine bacon, butternut squash, and Brussels sprouts on a baking sheet; drizzle with olive oil and season.
- Roast for 10 minutes, stir, and roast for another 10-15 minutes until tender.
- Cook the pasta according to package instructions, reserving 1 cup of pasta water.
- Sauté garlic and red pepper flakes in olive oil for 30 seconds.
- Add cooked pasta, roasted veggies, bacon, Parmesan, thyme, and lemon juice to the skillet.
- Gradually add reserved pasta water, stirring to create a creamy sauce.
- Season to taste and serve warm.
Notes
Avoid overcrowding the baking sheet for even cooking.
Adjust the amount of red pepper flakes for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 7
- Protein: 16
- Cholesterol: 30