Butternut Squash Pasta: Hearty Comfort Food for Fall Evenings

This Butternut Squash Pasta combines roasted squash, Brussels sprouts, and crispy bacon for a delicious fall dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Rigatoni or Penne or Farfalle Choose any for a hearty base; gluten-free option works.

For the Vegetables

4 cups Butternut Squash Cut into 1-inch cubes.
2 cups Brussels Sprouts Halved for better caramelization.
2 medium Shallots Sliced; can substitute with onion if needed.

For the Flavor

4 slices Bacon Savory richness; can substitute with turkey bacon.
2 cloves Garlic Minced or grated.
1/2 teaspoon Red Pepper Flakes Adjust to your heat preference.
2 tablespoons Olive Oil For roasting and sautéing.

For the Seasoning

1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 tablespoon Fresh Thyme Leaves Substitute dried thyme if necessary.

For the Finishing Touch

1 tablespoon Lemon Juice Fresh is best.
1/2 cup Parmesan Cheese Freshly shredded; nutritional yeast for dairy-free.

Equipment

Oven
Large pot
Large skillet
Baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
On a rimmed baking sheet, mix bacon, butternut squash, Brussels sprouts, and shallots. Drizzle with olive oil, season with salt and pepper, toss, and spread in a single layer.
Roast for 10 minutes, then toss and return for another 10-15 minutes until tender and bacon is crispy.
Meanwhile, boil salted water and cook pasta until al dente, reserving 1 cup of cooking water. Drain.
In a large skillet, heat olive oil, sauté garlic and red pepper flakes for about 30 seconds.
Add drained pasta, roasted mixture, Parmesan, thyme, and lemon juice. Toss gently.
Stir in reserved pasta water starting with 1/2 cup. Adjust consistency, season to taste.
Serve on plates, topping with extra Parmesan and reserved roasted veggies.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 8000IUVitamin C: 30mgCalcium: 120mgIron: 3mg

Notes

Feel free to swap out veggies or proteins for added variety.

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