Fall Pasta with Roasted Vegetables

This autumn-inspired pasta combines the earthy flavors of Brussels sprouts with sweet butternut squash and savory bacon for a comforting meal that celebrates the best of fall harvest. The roasted vegetables develop a beautiful caramelization that adds depth to this simple yet sophisticated dish.

I first created this recipe when looking for ways to convince my Brussels sprouts-hesitant friends that these little cabbages could be delicious. The combination with sweet butternut squash and bacon has converted even the most stubborn vegetable skeptics in my life.

Ingredients

• Bacon adds smokiness and richness that ties all the flavors together
• Brussels sprouts choose firm, bright green sprouts without yellowing leaves for the best flavor
• Butternut squash look for squash with a matte finish and no soft spots for optimal sweetness
• Shallots provide a milder, more elegant flavor than regular onions
• Pasta short shapes like rigatoni or farfalle catch sauce in their nooks and crannies
• Fresh lemon juice brightens the entire dish and cuts through the richness
• Parmesan cheese use freshly grated for superior melting and flavor
• Fresh thyme provides an earthy aromatic element that complements the fall vegetables

Step-by-Step Instructions

Roast The Vegetables And Bacon

Spread butternut squash cubes, halved Brussels sprouts, diced shallots and chopped bacon on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast at 425°F, giving everything a toss midway through cooking, until the vegetables develop a gorgeous caramelization and the bacon turns crispy. This high-temperature roasting concentrates the natural sugars in the vegetables.

Cook The Pasta

While the vegetables roast, bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Remember to reserve a cup of the starchy pasta water before draining as this will help create a silky sauce that clings to every bite.

Create The Flavor Base

Heat olive oil in a large skillet and briefly cook minced garlic and red pepper flakes until fragrant but not browned. This quick aromatic infusion takes only about 30 seconds but builds an essential flavor foundation for the dish.

Combine And Create The Sauce

Add the cooked pasta, roasted vegetables with bacon, parmesan cheese and thyme to the skillet. Squeeze fresh lemon juice over everything and toss to combine. Add the reserved pasta water gradually, stirring constantly until a cohesive sauce forms that lightly coats each piece of pasta without becoming soupy.

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The real secret to this dish is allowing the vegetables to get properly caramelized in the oven. The first time I made this, I rushed this step and missed out on the deep flavor that develops when the natural sugars in the butternut squash have time to brown properly.

Make-Ahead Tips

This pasta can be fully prepared up to two days ahead and stored in the refrigerator. When reheating, add a splash of broth or water to loosen the sauce as the pasta will absorb liquid as it sits.

Seasonal Variations

In summer, substitute zucchini and cherry tomatoes for the butternut squash and Brussels sprouts. In spring, asparagus and peas make delightful alternatives. The basic technique remains the same regardless of which vegetables you choose to roast.

Serving Suggestions

Serve this pasta as a main dish with a simple green salad dressed with a light vinaigrette. For a more substantial meal, add rotisserie chicken or grilled shrimp. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the complex flavors.

Vegetarian Adaptation

For a vegetarian version, simply omit the bacon and increase the olive oil by one tablespoon. Add a teaspoon of smoked paprika to recreate some of the smoky flavor that bacon would provide. You might also want to add a handful of toasted walnuts or pecans for additional texture and protein.

Recipe Q&A

→ Can I make this dish vegetarian?

Yes! Simply omit the bacon and increase the olive oil by 1 tablespoon when roasting the vegetables. For added savory flavor, consider adding 1/2 teaspoon of smoked paprika or a tablespoon of nutritional yeast to the vegetable mix before roasting.

→ What pasta shapes work best with this dish?

Medium-sized pasta shapes with ridges or nooks work best to capture the sauce and small pieces of vegetables. Rigatoni, penne, farfalle (bow ties), or orecchiette are excellent choices. Avoid long, thin pasta like spaghetti which won't hold the chunky vegetables as well.

→ Can I prepare components ahead of time?

Absolutely! The butternut squash and brussels sprouts can be chopped up to 2 days in advance and stored in the refrigerator. You can also roast the vegetables and bacon ahead of time and reheat them when ready to assemble with the freshly cooked pasta.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to restore moisture. Alternatively, microwave at 70% power, stirring halfway through heating.

→ What can I substitute for butternut squash?

Sweet potatoes, acorn squash, or even pumpkin make excellent substitutes with similar cooking times. For a less sweet option, try cubed carrots or parsnips, though they may need slightly less cooking time.

→ How can I make this dish creamier?

For a creamier version, add 1/4 cup of heavy cream or mascarpone cheese when tossing the pasta with the vegetables. Alternatively, increase the parmesan to 3/4 cup or add 2-3 tablespoons of butter when creating the sauce.