Bacon, Brussels Sprouts & Butternut Squash Pasta

Introduction

On a crisp evening when the leaves outside seem to whisper of autumn, nothing warms like a pan of pasta infused with smoky bacon, tender roasted butternut squash, and caramelized Brussels sprouts. The sweetness of the squash melts in your mouth, while the sprouts provide a slight bite and char that give meaningful contrast. Tossed with al dente pasta and brightened by lemon and fresh thyme, this dish feels both deeply comforting and subtly elegant.

As you stir the ingredients together, the aroma of garlic mingles with the savory fat of bacon, and a gentle heat from red pepper flakes teases your senses. Each forkful brings a harmony of flavors — the luscious creaminess of roasted vegetables, the savory crunch of crisped bacon, and the gentle acidity of lemon. It’s a simple everyday meal, elevated by thoughtful roasting and layering of textures.

Whether you’re serving this for a cozy family dinner or sharing it with friends, you’ll find it holds its own on any table. It’s not heavy or rich, yet it doesn’t shy away from indulgence — a perfect balance of homely satisfaction and culinary flair.

Why You’ll Love This Recipe

• Savory and smoky bacon brings depth to the dish
• Roasted butternut squash adds a naturally sweet, silky texture
• Brussels sprouts provide a lovely caramelized bite
• Lemon and thyme brighten and freshen the flavors
• Uses simple pantry ingredients to create something special
• A one-pan feel (plus the pasta pot) — easy to make and clean up

Ingredients

• 4 strips of bacon, chopped
• 4 cups butternut squash, peeled and cut into ~1-inch cubes
• 2 cups Brussels sprouts, trimmed and halved
• ½ shallot, diced
• Salt and freshly ground black pepper, to taste
• 280 g (approx. 10 oz) short pasta (such as penne, rigatoni, or farfalle)
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• ¼–½ tsp red pepper flakes, depending on your heat preference
• Juice of 1 lemon
• ½ cup freshly grated Parmesan cheese
• 2 tsp fresh thyme leaves

Instructions

1. Preheat the oven to 220 °C (425 °F). Grease or line a rimmed baking sheet.
2. On the sheet pan, combine the chopped bacon, cubed butternut squash, halved Brussels sprouts, and diced shallot. Drizzle with olive oil, season with salt and pepper, and toss so everything is evenly coated. Spread in a single layer.
3. Roast for about 10 minutes, then remove the pan, give everything a stir, and roast another 10–15 minutes until the squash is tender and caramelized, the Brussels sprouts are golden at the edges, and the bacon is crisp.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
5. In a large skillet (or in the now-empty pasta pot), heat 1 tablespoon olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant, being careful not to burn the garlic.
6. Add the cooked pasta to the skillet, along with all the roasted vegetables and bacon. Pour in the juices from the roasting pan (the bacon fat and any sweet-salty liquid).
7. Pour in about ½ cup of the reserved pasta water, then gently toss everything. Keep adding pasta water a little at a time until you achieve a silky, lightly sauced consistency.
8. Squeeze in the juice of the lemon, sprinkle the fresh thyme leaves, and stir in the grated Parmesan. Taste and adjust the seasoning — add more salt, pepper, or lemon if needed.
9. Serve immediately, garnishing with extra Parmesan or thyme if desired.

You Must Know (Helpful Tips)

• Be sure to spread out the vegetables on the sheet pan so they roast rather than steam.
• Reserve pasta water before draining — this starchy water helps form your sauce without needing cream.
• When tossing the pasta with the veggies, be gentle so you don’t break up the roasted squash too much.
• Add pasta water gradually — you may need more or less depending on how juicy your roasted veggies are.
• Keep a close eye on the garlic when sautéing — it can go from fragrant to burnt very quickly.
• The lemon is essential — it brings brightness and balances the richness of the bacon and roasted vegetables.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stove with a splash of water or broth, and finish with a squeeze of lemon and a sprinkle of Parmesan.
• Freezer: This dish doesn’t freeze beautifully — the texture of roasted vegetables can become soggy, and the pasta may get mushy.
• Make-ahead: You can roast the vegetables and bacon ahead of time and store them in the fridge. Then cook pasta and combine everything just before serving.

Ingredient Substitutions

• Bacon: Replace with smoked tofu or tempeh for a vegetarian twist.
• Pasta: Use whole wheat, gluten-free, or alternative pastas like chickpea penne — adjust cook time accordingly.
• Cheese: Swap Parmesan for Pecorino Romano for a sharper, saltier note, or use dairy-free cheese to make it vegan.
• Herbs: If you don’t have thyme, rosemary or sage work beautifully with squash and bacon.
• Heat: Omit red pepper flakes for a milder flavor, or add more for a spicier kick.
• Citrus: If you’re out of lemon, a splash of white wine or a teaspoon of white wine vinegar can add brightness (though with a slightly different character).

Serving Suggestions

• Serve this pasta alongside a crisp green salad dressed with vinaigrette to cut through the richness.
• Pair it with roasted chicken or grilled sausage for a heartier meal.
• A crusty loaf of bread rubbed with garlic and olive oil complements the dish nicely.
• For drinks, try a dry white wine like Sauvignon Blanc or a light, citrusy beer.
• Garnish with extra thyme or a twist of lemon zest before serving to elevate the presentation.

Pro Tips

• Broil for finish: If you want a little more crisp, after combining everything, pop the skillet or baking dish under the broiler for 1–2 minutes (watch closely) to slightly toast the top.
• Butter finish: Stir in a small knob of butter off the heat at the end for a glossier, richer finish.
• Separate crunch: Roast half of the vegetables just for topping — reserve for crisp texture when serving.
• Visual pop: Add a few lemon slices or extra thyme sprigs just before serving to make the dish look as good as it tastes.

Frequently Asked Questions (FAQ)

Q1: Can this be made gluten-free?
Yes — just use any gluten-free short pasta and cook it according to its instructions.

Q2: What if I hate Brussels sprouts?
You can swap them out for broccoli florets, green beans, or broccolini; the roasting method stays the same.

Q3: How do I make this vegetarian or vegan?
Skip the bacon, use smoked tofu or tempeh, and substitute Parmesan with a plant-based alternative or nutritional yeast.

Q4: Can I use precut butternut squash from the store?
Absolutely — as long as the cubes are a similar size, they’ll roast evenly with the Brussels sprouts.

Q5: My pasta water is super salty — will that mess up the seasoning?
Just taste before adding more salt. The lemon juice can help balance out the seasoning if needed.

Q6: Can I double this recipe to feed more people?
Yes — double everything and roast on two sheet pans or a large baking sheet. You’ll likely need a bit more pasta water when combining.

Closing Sentence

This pasta with bacon, Brussels sprouts, and butternut squash is truly a celebration of seasonal flavors — smoky, sweet, bright, and deeply satisfying, with every bite reminding you of cozy nights and shared meals.