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Brussels Sprouts, Butternut Squash Pasta

A comforting pasta dish that combines savory roasted vegetables, crispy beef, and creamy Parmesan cheese for a hearty meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (your choice) Can use gluten-free pasta as an alternative.
  • 4 slices bacon, chopped Turkey bacon can be used for a lighter option.
  • 1 cup Brussels sprouts, halved
  • 1 cup butternut squash, diced Sweet potatoes or carrots can be substituted.
  • 1/2 cup Parmesan cheese, grated Feel free to garnish with extra cheese.
  • 1 none Juice of 1 lemon Enhances the dish's brightness.
  • to taste none Salt and pepper Adjust according to personal preference.
  • 2 tbsp Olive oil For roasting vegetables.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved Brussels sprouts and diced butternut squash in olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for about 20-25 minutes until golden brown.
  3. Meanwhile, in a skillet over medium heat, cook the chopped bacon until crispy.
  4. Cook the pasta according to package instructions, then drain and set aside.
  5. Once the vegetables are roasted, add them to the skillet with the cooked bacon.
  6. Add the drained pasta, Parmesan cheese, and lemon juice. Toss everything together to combine.
  7. Serve warm, and feel free to garnish with extra Parmesan if desired.

Notes

Best served with a side salad drizzled with balsamic vinaigrette and crusty garlic bread.