Bacon, Brussels Sprouts, and Butternut Squash Pasta
A delightful dish combining savory bacon, roasted Brussels sprouts, and sweet butternut squash, perfect for weeknight dinners.
Ingredients
For the Pasta
- 8 oz pasta (e.g., penne or fettuccine) Feel free to use whole wheat or gluten-free pasta.
For the Vegetables
- 2 cups Brussels sprouts, halved Fresh is preferred for best texture.
- 2 cups butternut squash, diced Sweet and tender when roasted.
For the Sauce and Toss
- 4 slices bacon, chopped Can replace with turkey bacon or omit for vegetarian.
- 1 cup parmesan cheese, grated Nutritional yeast can be used as a dairy-free substitute.
- 2 tablespoons fresh lemon juice Can substitute with lime juice for variation.
- Salt and pepper to taste Adjust according to preference.
- Olive oil For roasting the vegetables.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts and diced butternut squash with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet.
Roasting
- Place the baking sheet in the oven and roast for 20-25 minutes or until the vegetables are tender and caramelized.
Cooking the Pasta
- While the vegetables roast, cook the pasta according to package instructions in salted boiling water until al dente.
- Drain the pasta and set aside.
Cooking the Bacon
- In a large skillet, cook the chopped bacon over medium heat until crispy.
Combining Ingredients
- Add the roasted Brussels sprouts and butternut squash to the skillet with the bacon.
- Stir gently to combine.
Finishing the Dish
- Add the drained pasta to the skillet, stirring everything together.
- Stir in the grated parmesan cheese and fresh lemon juice until fully combined.
- Serve hot.
Notes
A sprinkle of lemon zest before serving adds a fresh touch. Using high-quality parmesan elevates the dish significantly. This dish is perfect for meal prep; divide into containers for easy lunches.