When the air cools and the leaves start turning, I crave something hearty but bright—something that tastes like fall in a bowl. My Brussels Sprouts and Butternut Squash Pasta fits the bill perfectly. Roasted caramelized vegetables meet tangy lemon, and a hint of spice, all tossed through tender pasta.
Table of Contents
Why You’ll Love This Recipe
This pasta captures everything great about fall flavors while keeping things light and balanced.
- Caramelized roasted vegetables for natural sweetness
- Crispy bacon for savory crunch
- Bright lemon and Parmesan for balance
- Customizable with your favorite pasta shapes
- Comforting yet fresh
- Perfect for fall dinners or holiday sides
I first made this dish after a farmer’s market haul—basket full of brussels and butternut, unsure what to do. It became a happy accident that turned into a staple. It’s proof that with simple ingredients and good roasting, you can make something downright special.
Ingredients You’ll Need
Here’s what brings this autumn-inspired pasta to life.
For the Roasted Vegetables
- 4 strips Turkey bacon, chopped
- 4 cups peeled butternut squash, cut into 1-inch cubes
- 2 cups halved Brussels sprouts
- ½ cup diced shallots
- Kosher salt and freshly ground black pepper, to taste
For the Pasta
- 10 ounces pasta (rigatoni, penne, or farfalle work great)
- 1 tablespoon olive oil
- 2 cloves garlic, minced or grated
- ¼–½ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 lemon, juiced
- ½ cup shredded Parmesan cheese
- 2 teaspoons fresh thyme leaves
Optional Add-Ons or Substitutes
- Substitute pancetta or turkey bacon if desired
- Add toasted walnuts or pecans for crunch
- Swap Parmesan for crumbled goat cheese for tang
- Add baby spinach for an extra green touch
- Toss with a splash of cream for a silkier sauce
- Try gluten-free pasta if needed
Step-by-Step Instructions
This dish is all about building layers of flavor—starting in the oven and finishing on the stovetop.
- Preheat and prepare. Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Cook the bacon. In a skillet, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels, reserving a tablespoon of the rendered fat.
- Roast the vegetables. On the baking sheet, toss butternut squash, Brussels sprouts, and shallots with bacon fat, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until caramelized and golden.
- Cook the pasta. Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Build the sauce. In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
- Combine everything. Add roasted veggies and cooked pasta to the skillet. Toss well, adding pasta water as needed to loosen. Stir in lemon juice, thyme, and Parmesan. Season with salt and pepper.
- Serve. Top with crispy bacon and extra cheese before serving.
Quick Reminders:
- Don’t over-roast—veggies should be golden, not mushy
- Save your pasta water—it’s key for that silky texture
- Taste before serving and adjust lemon for brightness
- Serve warm for the best contrast of textures
Expert Tips for Success
The secret to this dish is balance—sweet, savory, and zesty all at once.
- Roast vegetables in a single layer for maximum caramelization
- Don’t skip the lemon—it lifts the entire dish
- Use fresh thyme for earthy aroma
- Toss the pasta right in the skillet to soak up flavor
- Add a touch of butter at the end for richness
- For meal prep, roast the veggies ahead—they keep well for 3 days
If you love veggie-forward comfort recipes, my Butternut Squash Pasta is another fall must-try—creamy, comforting, and ready in 30 minutes.
Serving Suggestions
This dish can be a cozy main or a stunning side dish for your autumn gatherings.
- Serve with a side of crusty garlic bread
- Pair with roasted chicken or salmon
- Add a green salad with balsamic vinaigrette
- Try it with Pasta alla Boscaiola for a two-pasta dinner spread
- Serve in shallow bowls topped with thyme and Parmesan
- Drizzle with olive oil before serving for shine
For fall dinner parties, I love pairing this with roasted meats or my Roasted Butternut Squash Risotto—it’s a seasonal showstopper.
Storing and Reheating
This pasta tastes just as good the next day—if not better.
How to Store It
- Store in an airtight container in the fridge up to 4 days
- Let cool fully before sealing
- Add a small drizzle of olive oil before storing to prevent sticking
- Not ideal for freezing—fresh roasted veggies have the best texture
How to Reheat It
- Reheat in a skillet over medium heat with a splash of water or broth
- Add extra Parmesan while reheating for creaminess
- Microwave individual portions in 45-second intervals, stirring between
- Squeeze fresh lemon before serving to brighten it up
Even reheated, the smoky, roasted flavor stays front and center.
Nutrition Facts (per serving)
- Calories: 510
- Fat: 22g
- Carbohydrates: 54g
- Protein: 20g
- Fiber: 7g
- Sodium: 580mg
Frequently Asked Questions
Can I make this vegetarian?
Yes—just skip the bacon and use olive oil instead. Add toasted nuts for crunch.
Can I roast the veggies ahead?
Absolutely. Roast them a day or two in advance and reheat in the skillet before tossing with pasta.
What pasta shape works best?
Short pasta like rigatoni or penne holds up best with chunky vegetables.
Final Thoughts
This Brussels Sprouts and Butternut Squash Pasta is fall comfort food done right—warm, hearty, and full of roasted goodness. It’s the kind of meal that feels both nourishing and indulgent, perfect for cozy nights at home.
- Roast your veggies until golden for rich flavor.
- Balance every bite with lemon and Parmesan.
- Enjoy it fresh, warm, and surrounded by friends or family.
For another cozy dinner idea, try my Pasta with Peas and Pancetta—it’s creamy, salty, and just as soul-satisfying.
Brussels Sprouts and Butternut Squash Pasta
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook chopped turkey bacon in a skillet until crispy. Remove with a slotted spoon and reserve 1 tablespoon of rendered fat.
- Toss butternut squash, Brussels sprouts, and shallots with reserved bacon fat, salt, and pepper. Roast for 25–30 minutes, stirring halfway.
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes; sauté for 1 minute.
- Add roasted vegetables and cooked pasta to the skillet. Toss well, adding pasta water to loosen if needed.
- Stir in lemon juice, thyme, and Parmesan cheese. Season with salt and pepper to taste.
- Serve topped with crispy turkey bacon and extra Parmesan if desired.
Nutrition
Notes
- Original recipe includes bacon; replaced with turkey bacon to keep it pork-free.
- Optional additions include toasted nuts, spinach, or goat cheese.
- Dish balances sweet roasted veggies, tangy lemon, and creamy Parmesan.
- Not ideal for freezing; best enjoyed fresh or refrigerated up to 4 days.
