Bacon Brussels Butternut Pasta

This Bacon Brussels Sprouts Butternut Squash Pasta brings together roasted autumn vegetables, crisp bacon, and a squeeze of lemon for a comforting, flavor-packed dinner. Throughout fall and winter, I make this on repeat whenever squash fills the market stalls and my family wants something cozy that is a little bit special but has mostly pantry ingredients.

Ingredients

• Bacon: adds smokiness and richness and helps the vegetables get gorgeously caramelized pick a good thick-cut bacon for more flavor
• Butternut squash: brings natural sweetness and softness in the pasta choose squash that feels heavy for its size and has matte skin
• Brussels sprouts: add earthiness and a nutty bite look for bright green and firm sprouts without yellowing
• Shallots: lend a touch of sweet onion flavor that rounds out the other vegetables
• Pasta: acts as the base and carries all the roasted goodness try a shape with ridges to catch the sauce
• Parmesan cheese: gives salty creaminess always buy a chunk and shred it yourself for best flavor
• Lemon juice: wakes up the dish and ties together the rich bacon and sweet squash fresh lemon is best
• Fresh thyme: introduces herbal lift use thyme sprigs that smell lemony and are not woody
• Olive oil: brings everything together and helps with roasting choose a fresh green oil for the best taste
• Red pepper flakes: add a little heat you can adjust this to your spice preference
• Salt and black pepper: are essential for seasoning use kosher salt and freshly cracked pepper for the best texture and zing

Step-by-Step Instructions

Roast the Bacon and Vegetables:

Spread chopped bacon, butternut squash cubes, brussels sprouts halves, and diced shallots onto a rimmed baking sheet. Drizzle everything with olive oil and season generously with salt and black pepper. Toss well so each piece is coated and lay out in a single layer for even browning. Roast at 425 F for 10 minutes, then toss again so everything cooks evenly. Continue roasting for another 10 to 15 minutes until the bacon is crisp and veggies are deeply golden and tender.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until just al dente. Reserve about one cup of the starchy pasta water before draining.

Make the Flavor Base:

In a large skillet set over medium heat, swirl in a little olive oil. Once it shimmers, add the minced garlic and red pepper flakes. Stir them around for about 30 seconds until fragrant—be careful not to let the garlic brown.

Combine and Sauce:

Add the drained pasta into the skillet along with the roasted vegetables and bacon. Sprinkle in the parmesan cheese and fresh thyme leaves. Squeeze the juice from your lemon right over everything. Toss the ingredients so every bite is layered with flavor.

Adjust the Sauce:

Pour in half a cup of your reserved pasta water. Stir well and let the pasta absorb the savory sauce that forms from the cheese and veggie juices. Add more water a little at a time if it seems dry. Taste and adjust with extra salt, pepper, or another sprinkling of cheese on top.

The brussels sprouts bring a nutty flavor that absolutely shines once roasted. I have a soft spot for the parmesan cheese here too because it melts right into the pasta and turns every forkful into pure comfort. My family especially loves this on cold nights—we turn on the oven and the whole kitchen fills with the smell of roasting bacon and veggies

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen overnight and it reheats well either on the stove with a splash of water or in the microwave. If you want maximum crisp vegetables, roast a fresh tray to add on top.

Ingredient Substitutions

You can swap the butternut squash for sweet potato or even kabocha if that is what you have. Pancetta works nicely instead of bacon. For a meatless version, try smoked tempeh or just extra roasted brussels sprouts. Gluten-free pasta holds up well in this recipe too.

Serving Suggestions

This dish is hearty but pairs well with a simple arugula salad or a crusty loaf of bread to soak up the sauce. For guests, start with a light soup and finish with this pasta as the main. It makes a cozy centerpiece for a family-style dinner.

The Roots of This Dish

The combination of roasted autumn vegetables and pasta has roots in Italian home cooking, but the addition of bacon and the particular balance of flavors here feels very American. I love serving it throughout fall and winter when everyone wants something warming but still full of fresh seasonal produce.

Common Questions About This Recipe

→ How do I get my vegetables caramelized and tender?

Make sure to spread them in a single layer on the baking sheet and roast at a high temperature. Tossing once partway through ensures even caramelization.

→ Can I substitute a different pasta shape?

Absolutely. Rigatoni, penne, or farfalle all pair well, but any short pasta will work to catch the vegetables and sauce.

→ How can I keep the vegetables crisp?

For extra texture, reserve half of the roasted vegetables to place on top just before serving, instead of mixing them all in.

→ Is there a vegetarian option?

Yes, you can omit the bacon or substitute with plant-based bacon. Adjust seasonings to taste for a meatless version.

→ Why add pasta water to the dish?

Starchy pasta water helps bind the ingredients and creates a silky sauce that coats the noodles beautifully.