Introduction

This Bacon Brussels Sprouts Butternut Squash Pasta is a comforting and flavorful meal perfect for fall or anytime you crave a hearty vegetarian-friendly dish with a touch of smoky bacon. Roasting the vegetables brings out their natural sweetness, while the lemon and parmesan add brightness and depth.

This image shows a black cast iron skillet filled with rigatoni pasta mixed with roasted Brussels sprouts, diced orange butternut squash, and small pieces of cooked bacon. The pasta is light yellow with a smooth texture, the Brussels sprouts are green with browned, crisp edges, and the butternut squash is bright orange with some caramelized spots. Small bits of onion are scattered throughout, and grated cheese is sprinkled on top along with fresh thyme leaves. A wooden spoon scoops some of the mixture from the skillet, resting on the left side. In the background, there is a small white bowl filled with grated cheese and fresh thyme sprigs on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 strips bacon, chopped
4 cups peeled butternut squash, cut into 1-inch cubes
2 cups halved brussels sprouts
1/2 cup diced shallots
Kosher salt and freshly ground black pepper to taste
10 ounces pasta (rigatoni, penne, or farfalle)
1 tablespoon olive oil
2 cloves garlic, minced or grated
1/4 – 1/2 teaspoon red pepper flakes
1 lemon, juiced
1/2 cup shredded parmesan cheese
2 teaspoons fresh thyme leaves

Instructions

Step 1: Preheat the oven to 425°F. On a rimmed baking sheet, combine the chopped bacon, butternut squash cubes, halved brussels sprouts, and diced shallots. Drizzle with olive oil and season with kosher salt and freshly ground black pepper—about 1 teaspoon of salt. Toss everything until evenly coated, then spread into a single layer.
Step 2: Roast the vegetables and bacon for 10 minutes. Remove the baking sheet from the oven, toss the ingredients, and return it to roast for another 10–15 minutes or until the vegetables are tender, caramelized, and the bacon is crispy.
Step 3: While roasting, cook the pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Step 4: Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Step 5: Add the cooked pasta, roasted vegetables, bacon, parmesan cheese, and fresh thyme leaves to the skillet. Squeeze in the lemon juice and toss everything together to combine.
Step 6: Pour in about 1/2 cup of the reserved pasta water and stir to help form a sauce. Add more pasta water as needed to reach your desired consistency. Taste and adjust seasoning, then top with extra parmesan cheese before serving.

Tips & Variations

For a vegetarian version, omit the bacon and add toasted walnuts or pecans for crunch.
Try using smoked paprika instead of red pepper flakes for a smoky depth without heat.
Fresh thyme can be swapped with rosemary or sage for different herb flavors.
If butternut squash isn’t available, sweet potatoes are a great alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

How to Serve

A large black pan filled with a colorful mix of rigatoni pasta, bright orange cubed butternut squash, halved Brussels sprouts with golden-brown roasted edges, and small pieces of cooked bacon. The pasta is pale yellow with a smooth texture, sitting evenly throughout the dish. Scattered fresh green thyme leaves add a touch of freshness, while small bits of chopped onion and grated white cheese are spread on top, enhancing the texture and color contrast. A wooden spoon is resting inside the pan, and in the background, there is a white bowl filled with grated cheese on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any short pasta shapes like rigatoni, penne, or farfalle work well because they hold onto the roasted vegetable sauce nicely.

How do I know when the vegetables are done roasting?

The butternut squash and brussels sprouts should be tender and caramelized with some browning on the edges, and the bacon should be crisp. This usually takes about 20–25 minutes total at 425°F.