Bacon Brussels Squash Pasta (Print Version)
Roasted butternut squash, brussels sprouts and bacon combined with pasta, parmesan and lemon for incredible fall flavor.
# Ingredients:
→ Roasted Vegetables
01 -
4 strips bacon, chopped
02 -
4 cups peeled butternut squash, cut into 2.5 cm cubes
03 -
2 cups halved brussels sprouts
04 -
1/2 cup diced shallots
05 -
kosher salt and freshly ground black pepper to taste
→ Pasta
06 -
280g pasta (rigatoni, penne, or farfalle)
07 -
1 tablespoon olive oil
08 -
2 cloves garlic, minced or grated
09 -
1/4 - 1/2 teaspoon red pepper flakes
10 -
kosher salt and freshly ground black pepper to taste
11 -
1 lemon, juiced
12 -
1/2 cup shredded parmesan cheese
13 -
2 teaspoons fresh thyme leaves
# Steps:
01 -
Preheat oven to 220°C. Combine vegetables and bacon on a rimmed baking sheet. Drizzle with olive oil and season with approximately 1 teaspoon kosher salt and pepper. Toss until coated and spread into a single layer.
02 -
Roast the vegetables for 10 minutes. Remove from oven, toss, then return to oven for another 10-15 minutes until vegetables are tender and caramelized and bacon is crisp.
03 -
While vegetables roast, cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
04 -
Heat a large skillet over medium heat with olive oil. Add garlic and red pepper flakes, cooking for 30 seconds.
05 -
Add cooked pasta to skillet along with roasted vegetables, bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
06 -
Pour in 1/2 cup of reserved pasta water and stir until a sauce forms. Add additional pasta water as needed to achieve desired consistency. Taste for seasoning and top with extra parmesan cheese.
# Notes:
01 -
For crispier vegetables, only toss half with the pasta and add the remaining on top just before serving.