Brussels Butternut Pasta Delight

This hearty Brussels Sprouts and Butternut Squash Pasta has been my go-to recipe during the fall and winter months when I crave something comforting yet packed with vegetables. The combination of caramelized Brussels sprouts, sweet butternut squash, and crispy bacon creates a symphony of flavors that transforms ordinary pasta into something extraordinary.

I first made this dish when my local farmers market was overflowing with fall produce. My family was skeptical about Brussels sprouts until they tried this pasta—now they request it weekly throughout autumn and winter.

Ingredients

• Pasta: rigatoni penne or farfalle works best as the shapes catch little bits of vegetables in their nooks
• Brussels sprouts: halved to maximize caramelization and create crispy edges
• Butternut squash: diced small for faster cooking and sweet caramelized bites
• Bacon: adds smoky depth and richness use thick cut for best texture
• Olive oil: helps vegetables roast perfectly look for extra virgin for best flavor
• Garlic: minced fresh provides aromatic foundation
• Red pepper flakes: optional but adds gentle heat that balances the sweetness
• Parmesan cheese: freshly grated melts better than pre grated options
• Fresh thyme leaves: adds earthy aroma that complements the fall vegetables
• Lemon juice: brightens the entire dish and cuts through the richness
• Pasta water: the secret ingredient that creates a silky cohesive sauce

Step-by-Step Instructions

Prepare Vegetables and Bacon:

Preheat your oven to 425°F and prepare your baking sheet. Cut Brussels sprouts in half through the stem end to create flat surfaces that will caramelize beautifully. Dice butternut squash into uniform half inch cubes to ensure even cooking. Chop bacon into small pieces about half inch wide. Combine everything on the baking sheet drizzle with olive oil and season generously with salt and pepper. Toss thoroughly with your hands to ensure each piece is coated then spread into a single even layer giving each piece room to breathe.

Roast to Perfection:

Place the baking sheet in the preheated oven for exactly 10 minutes. At this halfway point take the sheet out and use a spatula to toss everything ensuring even browning. Return to the oven for another 10 to 15 minutes watching carefully toward the end. You want the Brussels sprouts to have dark caramelized edges the squash to be fork tender and the bacon to render its fat and become crispy. This step builds incredible depth of flavor.

Cook the Pasta:

While vegetables roast bring a large pot of water to a rolling boil and salt it until it tastes like the sea. Add your pasta and cook according to package directions but aim for al dente as it will continue cooking slightly when combined with other ingredients. Before draining remember to reserve a full cup of the starchy pasta water this is crucial for creating your sauce later.

Create Aromatic Base:

In a large skillet or dutch oven heat a tablespoon of olive oil over medium heat. Add minced garlic and red pepper flakes if using cooking just until fragrant about 30 seconds. Be careful not to burn the garlic as it will become bitter. This aromatic base will infuse the entire dish.

Combine and Create Sauce:

Add your drained pasta to the skillet along with all the roasted vegetables bacon Parmesan cheese and thyme leaves. Toss everything together gently but thoroughly. Squeeze fresh lemon juice over everything then gradually add the reserved pasta water starting with half a cup. The starchy water will emulsify with the oil and cheese creating a silky sauce that clings to the pasta. Add more water as needed until you reach your desired consistency.

Final Seasoning:

Taste the pasta and adjust seasoning with additional salt and pepper as needed. The flavors should be balanced with the sweetness of the squash earthiness of Brussels sprouts saltiness of bacon brightness of lemon and subtle heat from red pepper. Serve immediately topped with additional freshly grated Parmesan.

Bookmark

The butternut squash is my favorite component of this dish. I discovered through many test batches that smaller dice creates more caramelized surfaces giving you those irresistible sweet bits throughout the pasta. My daughter always picks out the squash pieces first claiming them as candy pasta.

Make Ahead Options

This pasta can be partially prepared in advance to make weeknight cooking even faster. Roast the vegetables and bacon up to a day ahead and store them in the refrigerator. When ready to serve simply reheat them in a skillet while your pasta cooks then proceed with combining all ingredients. The roasted vegetables actually develop even deeper flavor after sitting overnight making this a great option for meal prep.

Seasonal Adaptations

While this recipe shines with fall vegetables you can adapt it year round using seasonal produce. In spring substitute asparagus and peas for a lighter version. Summer calls for zucchini cherry tomatoes and fresh basil. Winter works beautifully with root vegetables like parsnips and carrots alongside the Brussels sprouts. The cooking technique remains the same just adjust roasting times according to the vegetables you choose.

Serving Suggestions

This pasta stands beautifully on its own as a complete meal but pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. For a more substantial dinner party serve alongside roasted chicken thighs or a simple seared fish. A glass of crisp white wine like Pinot Grigio or light bodied red like Pinot Noir complements the flavors perfectly. For a stunning presentation serve family style on a large platter garnished with additional Parmesan shavings and fresh thyme sprigs.

Dietary Modifications

This versatile recipe can be easily adapted to accommodate various dietary needs. For vegetarians simply omit the bacon and increase the olive oil for roasting. Add a sprinkle of smoked paprika to compensate for the lost smoky flavor. For a vegan version use a plant based pasta and substitute the Parmesan with nutritional yeast or a vegan cheese alternative. Gluten free eaters can use their favorite gluten free pasta with all other ingredients remaining the same.

Your Questions Answered About This Recipe

→ Can I make this dish vegetarian?

Yes, you can easily make this vegetarian by omitting the bacon and using extra olive oil for roasting the vegetables. For added umami flavor, consider adding some nutritional yeast or a splash of soy sauce when combining the final dish.

→ What pasta shapes work best with this dish?

Rigatoni, penne, and farfalle work particularly well as their shapes capture bits of the vegetables and sauce in their nooks and crannies. However, any medium-sized pasta with ridges or curves would complement this dish nicely.

→ Can I prepare any components ahead of time?

Yes, you can roast the Brussels sprouts, butternut squash, and bacon up to a day in advance. Store them in the refrigerator and reheat them in a skillet before combining with the freshly cooked pasta.

→ What can I substitute for butternut squash?

Sweet potatoes make an excellent substitute with similar cooking times. You could also use acorn squash, pumpkin, or even carrots if preferred, though cooking times may vary slightly.

→ How do I know when my vegetables are properly caramelized?

The Brussels sprouts and butternut squash should develop a deep golden brown color on their cut surfaces with slightly crisp edges. The squash should be tender when pierced with a fork, and the Brussels sprouts should have lost their raw taste.

→ Can I freeze this dish?

While possible, freezing isn't ideal as the pasta and vegetables may become mushy when reheated. If you must freeze it, slightly undercook the pasta and vegetables. Reheat with additional pasta water or broth to refresh the sauce.