Bacon, Brussels Sprouts, and Butternut Squash Pasta
A hearty autumn-inspired pasta dish featuring roasted Brussels sprouts and butternut squash, complemented by crispy bacon and bright lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Ingredients
Scale
- 8 ounces pasta (fettuccine or penne)
- 4 slices bacon, chopped
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper in a mixing bowl.
- Spread them evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Boil salted water in a large pot and cook pasta according to package instructions until al dente.
- Cook the bacon in a skillet over medium heat until crispy.
- Combine the roasted vegetables, cooked pasta, bacon, Parmesan, and lemon juice in the skillet.
- Toss gently and serve warm with additional Parmesan if desired.
Notes
Vegetables can be roasted a day in advance to save time. This dish is versatile—feel free to substitute seasonal produce as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg
Keywords: pasta, autumn, Brussels sprouts, butternut squash, bacon, comfort food, easy recipe, dinner