Can I Substitute Brussels Sprouts?

Absolutely! If Brussels sprouts aren’t your thing (or if the store was out), you can easily swap them for kale, spinach, or even roasted cauliflower. The key is to choose a veggie that can hold up to roasting and will caramelize nicely.

How Do I Store Leftovers?

Lucky you if you have leftovers—this dish makes amazing next-day lunches! Just store any leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of pasta water to loosen up the sauce and bring back that creamy texture.

Brussels Sprouts and Butternut Squash Pasta: 3 Steps to Perfection

Description

This Brussels Sprouts and Butternut Squash Pasta combines caramelized Brussels sprouts, roasted butternut squash, and crispy bacon for a savory, comforting meal. Tossed with pasta, a dash of garlic, red pepper flakes, and a squeeze of fresh lemon, this dish is sure to warm your heart and satisfy your taste buds. It’s perfect for cozy nights in and easy enough to make for a busy weeknight dinner.

Ingredients

Scale

1 lb. pasta (rigatoni, penne, or farfalle)
1 lb. Brussels sprouts, halved
2 cups butternut squash, peeled and diced
4 slices bacon, chopped
2 tbsp olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1 tbsp fresh thyme leaves
Juice of 1 lemon
1 cup reserved pasta water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, combine the Brussels sprouts, butternut squash, and chopped bacon. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread the ingredients into a single layer.
Roast for 10 minutes, then toss and return to the oven to roast for an additional 10-15 minutes until the veggies are caramelized and the bacon is crispy.
While the vegetables roast, cook the pasta according to the package instructions. Reserve 1 cup of pasta water before draining.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant.
Add the cooked pasta to the skillet along with the roasted vegetables, bacon, Parmesan cheese, and thyme. Toss everything together until well combined.
Squeeze the lemon juice over the pasta, then add the reserved pasta water (start with 1/2 cup) to create a sauce. Stir everything together, adding more pasta water if necessary to achieve your desired sauce consistency.
Taste for seasoning and adjust with salt and pepper if needed. Serve topped with extra Parmesan cheese.

Notes

You can substitute butternut squash with sweet potatoes or any other root vegetable you prefer.
If you want a bit more spice, add extra red pepper flakes or even a pinch of cayenne pepper to the sauce.
For a vegetarian version, skip the bacon and use extra olive oil for roasting.

Leftovers store well in the fridge for 2-3 days. Just add a splash of pasta water when reheating to keep the sauce creamy.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish, Pasta
Method: Roasting, Sautéing
Cuisine: American , Italian

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 8 g
Protein: 15 g
Cholesterol: 30 mg