Nothing signals the arrival of fall quite like Bacon Brussels Sprouts Butternut Squash Pasta landing on your dinner table. This cozy one-pan wonder brings together roasted vegetables, crispy bacon, and tender pasta in a way that feels both indulgent and surprisingly healthy. I first made this recipe on a chilly October evening when I needed something comforting but didn’t want the heaviness of a cream sauce.
Table of Contents
Ingredients for Bacon Brussels Sprouts Butternut Squash Pasta
I always start by prepping my vegetables a day ahead to make weeknight cooking even easier. The key to this recipe is getting those vegetables caramelized to perfection, which brings out their natural sweetness and creates the foundation of your sauce. Trust me, taking the time to roast them properly makes all the difference.
- 4 strips bacon (chopped into small pieces)
- 4 cups butternut squash (peeled and cut into 1-inch cubes) – I recommend cubing them evenly so they cook at the same rate
- 2 cups brussels sprouts (trimmed and halved)
- 1/2 cup shallots (diced, about 2 medium shallots)
- 1 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper (to taste)
- 10 ounces pasta (rigatoni, penne, or farfalle work beautifully)
- 2 tablespoons olive oil (divided)
- 2 cloves garlic (minced or grated) – In my experience, freshly grated garlic gives the best flavor
- 1/4 to 1/2 teaspoon red pepper flakes (adjust based on your heat preference)
- 1 lemon (juiced)
- 1/2 cup parmesan cheese (freshly shredded) – My preference is always freshly shredded rather than pre-grated for better melting and flavor
- 2 teaspoons fresh thyme leaves
- 1 cup pasta water (reserved before draining) – Pro tip: this starchy water is what transforms everything into a silky sauce
Step-by-Step Instructions
I recommend having all your ingredients prepped and organized before you start cooking. This makes the process smooth and ensures nothing overcooks while you’re scrambling to find something.
Step 1: Preheat your oven to 425°F. Place the butternut squash cubes, halved brussels sprouts, diced shallots, and chopped bacon on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon kosher salt and freshly ground black pepper. Toss everything until evenly coated, then spread into a single layer without crowding. Overcrowding prevents proper browning.
Step 2: Roast the vegetables for 10 minutes, then remove from the oven and toss them around with a spatula. Return to the oven for another 10 to 15 minutes. You’ll know they’re done when the squash is fork-tender with golden caramelized edges, the brussels sprouts have crispy, browned outer leaves, and the bacon is completely crisp. Watch closely during the last few minutes to prevent burning.
Step 3: While the vegetables roast, bring a large pot of water to a boil and add about 1 tablespoon kosher salt. Cook the pasta according to package directions until al dente (usually 10 to 12 minutes). Before draining, scoop out 1 cup of the starchy pasta water into a measuring cup and set it aside near your work area. This step is easy to forget but absolutely crucial for creating the sauce.
Step 4: Heat a large skillet over medium heat with the remaining 1 tablespoon olive oil. Add the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant but not browned. Garlic burns quickly and turns bitter, so keep it moving in the pan and don’t walk away.
Step 5: Add the drained pasta to the skillet along with about two-thirds of the roasted vegetables and bacon (reserve the rest for topping), shredded parmesan cheese, and fresh thyme leaves. Squeeze in the lemon juice and toss everything together gently with tongs.
Step 6: Pour in about 1/2 cup of the reserved pasta water and stir continuously with tongs or a wooden spoon. You’ll see the mixture transform into a glossy, silky sauce as the starch from the pasta water combines with the parmesan and bacon fat. This takes about 1 to 2 minutes of constant stirring. Add more pasta water a splash at a time if needed to reach your desired consistency. The sauce should coat the pasta nicely without being watery. Taste and adjust seasoning with additional salt and pepper. Top with the reserved crispy vegetables and bacon, plus extra parmesan cheese.
Best Side Dishes for This Fall Pasta
This hearty pasta works beautifully as a complete meal on its own, but these complementary sides can round out your dinner table perfectly.
Simple Arugula Salad: The peppery bite of fresh arugula dressed with lemon vinaigrette cuts through the richness of the bacon and cheese, providing a refreshing contrast to the roasted vegetables. This pairing adds nutritional balance with extra greens and keeps the meal from feeling too heavy.
Garlic Bread: Crusty bread brushed with garlic butter is perfect for soaking up any extra sauce on your plate. The garlic complements the Italian-inspired flavors in the pasta without overwhelming the delicate sweetness of the butternut squash.
Balsamic Baked Chicken Breast: If you want to make this a more protein-forward meal for heartier appetites, the tangy-sweet balsamic glaze on tender chicken pairs wonderfully with the autumn vegetables and adds substantial protein without competing flavors.
Sheet Pan Garlic Butter Chicken and Veggies: For a complete autumn feast, this garlic butter chicken with roasted vegetables echoes the same cozy fall flavors while providing additional protein and making your dinner feel extra special.
Grilled Chicken Broccoli Bowls: For a lighter protein option that won’t overshadow the pasta, simple grilled chicken with broccoli creates a balanced, nutritious dinner spread that appeals to health-conscious family members.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Let the pasta cool to room temperature before covering and refrigerating (this takes about 30 minutes and prevents condensation). I recommend keeping some vegetables separate on top rather than mixing everything together so they maintain their crispy texture when reheated.
When reheating, transfer the pasta to a saucepan and add a couple splashes of chicken or vegetable broth to loosen the sauce, since it will be absorbed into the noodles overnight. Heat over medium-low heat, stirring frequently, until warmed through (about 5 minutes). A fresh squeeze of lemon juice and an extra sprinkle of parmesan cheese will revive the flavors beautifully. I prefer this stovetop method over the microwave because it better restores the sauce texture.
This pasta is incredibly versatile and welcomes creative additions. Try drizzling with balsamic glaze for extra sweetness, stirring in a couple tablespoons of pesto for herbaceous depth, or adding a splash of heavy cream (1/4 to 1/2 cup) if you want something more indulgent. Make it your own and don’t be afraid to experiment with the flavors based on what you have in your kitchen.
FAQs
Can I make this vegetarian?
Absolutely! Simply omit the bacon and use 2 tablespoons olive oil for roasting the vegetables. You’ll still get incredible flavor from the caramelized vegetables, parmesan, and lemon juice. Consider adding a pinch of smoked paprika to replicate some of that smoky depth.
Why is my pasta dry after storing?
Pasta absorbs sauce as it sits in the refrigerator, which is completely normal. When reheating, add a few splashes of broth or pasta water and stir over medium heat to recreate that silky consistency. The starches will rehydrate and bind with the liquid.
Can I use frozen butternut squash?
Yes, but make sure to thaw it completely and pat it very dry with paper towels first. Excess moisture will prevent proper caramelization, and you won’t get those delicious golden-brown edges that make this dish special. You may need to roast it a few minutes longer.
Bacon Brussels Sprouts Butternut Squash Pasta
Ingredients
Equipment
Method
- Preheat oven to 425°F. Place butternut squash cubes, halved brussels sprouts, diced shallots, and chopped bacon on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon kosher salt and freshly ground black pepper. Toss until evenly coated and spread into a single layer without crowding.
- Roast vegetables for 10 minutes, then remove from oven and toss with a spatula. Return to oven for another 10 to 15 minutes until vegetables are fork-tender with golden caramelized edges, brussels sprouts have crispy browned outer leaves, and bacon is completely crisp.
- While vegetables roast, bring a large pot of water to boil and add about 1 tablespoon kosher salt. Cook pasta according to package directions until al dente (usually 10 to 12 minutes). Before draining, scoop out 1 cup of pasta water into a measuring cup and set aside.
- Heat a large skillet over medium heat with remaining 1 tablespoon olive oil. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned. Stir constantly to prevent burning.
- Add drained pasta to skillet along with about two-thirds of the roasted vegetables and bacon (reserve rest for topping), shredded parmesan cheese, and fresh thyme leaves. Squeeze in lemon juice and toss everything together with tongs.
- Pour in about 1/2 cup of reserved pasta water and stir continuously with tongs or wooden spoon for 1 to 2 minutes until mixture transforms into a glossy, silky sauce. Add more pasta water a splash at a time if needed to reach desired consistency. Sauce should coat pasta nicely without being watery. Taste and adjust seasoning. Top with reserved crispy vegetables and bacon, plus extra parmesan cheese.
Notes
