This butternut squash pasta is one of those cozy fall dinners we love to make as a team when the weather turns. Roasted squash and brussels sprouts with savory turkey bacon, parmesan, and bright lemon feel hearty yet fresh, which for us is exactly what real food for real life is all about.
Roasted butternut squash, brussels sprouts, turkey bacon, parmesan cheese, and fresh lemon juice give this fall pasta so much flavor. The vegetables roast until tender and caramelized, then get tossed with pasta, garlic, and a light sauce made from pasta water and parmesan. Ready in about 50 minutes, this butternut squash pasta is a cozy, satisfying, and surprisingly fresh seasonal dinner.
What makes this butternut squash pasta so good is roasting the vegetables. Roasting brings out the natural sweetness of the squash and caramelizes the brussels sprouts before they meet the pasta.
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Watch how this butternut squash and brussels sprouts pasta comes together, step by step.
Why You Will Love This Butternut Squash and Brussels Sprouts Pasta
- Cozy fall flavors. Roasted squash and brussels sprouts in every bite.
- Caramelized and sweet. Roasting brings out natural sweetness.
- Savory and bright. Turkey bacon, parmesan, and lemon balance it.
- Hearty yet fresh. A light sauce keeps it from feeling heavy.
- Seasonal and satisfying. A perfect butternut squash pasta for autumn.
What Makes This Butternut Squash and Brussels Sprouts Pasta So Good
Sweet, roasted butternut squash is the heart of this dish, turning tender and caramelized with a natural sweetness that tastes like fall.
Roasted brussels sprouts add depth. Caramelized and slightly crisp, they bring a savory, nutty contrast to the sweet squash.
Turkey bacon, parmesan, and lemon finish it. They add savory, salty richness and a bright squeeze of freshness, all loosened into a light sauce with pasta water.
Roasted brussels sprouts add a nutty, savory contrast, the little cruciferous vegetables that caramelize beautifully in the oven.
Optional Pro Tip: The Best Flavor
Roast until caramelized. Golden vegetables give this butternut squash pasta its deepest, sweetest flavor.
Save the pasta water. The starchy water is what brings everything together into a light, glossy sauce.
Tips for the Best Butternut Squash and Brussels Sprouts Pasta
- Cut the squash evenly. One inch cubes roast at the same rate.
- Spread in a single layer. This helps the vegetables caramelize.
- Roast until golden. Caramelization builds the best butternut squash pasta flavor.
- Reserve pasta water. It is key to the light, glossy sauce.
- Cook pasta al dente. It finishes perfectly when tossed.
- Shred parmesan fresh. It melts better than pre shredded.
- Add lemon at the end. It brightens the whole dish.
- Adjust the sauce. Add pasta water until it is just right.
Variations and Add Ins
This butternut squash pasta is easy to customize.
- Skip the turkey bacon. Leave it out for a fully vegetarian dish.
- Add greens. Toss in spinach or kale at the end.
- Add nuts. Toasted pecans or walnuts add crunch.
- Make it spicier. Add more red pepper flakes.
- Use a different pasta. Rigatoni, penne, or farfalle all work.
- Add sage. Fresh sage is lovely with the squash.
- Make it creamier. Stir in a little extra parmesan or a splash of cream.
- Add more veggies. Mushrooms or cauliflower roast well too.
How to Store and Reheat
Store leftover butternut squash pasta in an airtight container in the refrigerator for up to three days. It makes great leftovers.
Reheat it gently on the stovetop or in the microwave, adding a splash of water and a little extra parmesan to bring the sauce back together.
Serving Suggestions for Butternut Squash Pasta
This butternut squash pasta is hearty enough to be a main on its own, especially topped with extra parmesan. A simple green salad with a light vinaigrette is the perfect fresh side.
It pairs beautifully with crusty bread to soak up the light sauce, or with a simple roasted or grilled protein for a fuller meal. It is lovely for a cozy fall dinner.
For a fresh finish, add extra shredded parmesan, a sprinkle of thyme, toasted nuts, and another squeeze of lemon just before serving.
- With a green salad. A fresh, crisp side.
- With crusty bread. To soak up the light sauce.
- With extra parmesan. A savory finishing touch.
- With toasted nuts. Pecans or walnuts add crunch.
For a bright, lemony main to serve alongside, our lemon chicken piccata is a lovely one to try.
Frequently Asked Questions
Why roast the vegetables?
Roasting brings out the natural sweetness of the butternut squash and caramelizes the brussels sprouts, giving the pasta its deep, rich flavor.
Can I make it vegetarian?
Yes. Simply leave out the turkey bacon. The roasted vegetables, parmesan, and lemon still make it flavorful and satisfying.
What pasta works best?
Short shapes like rigatoni, penne, or farfalle hold the sauce and vegetables well, but use whatever short pasta you like.
Why save the pasta water?
The starchy pasta water is key to making a light, glossy sauce that coats the pasta and brings everything together.
How do I get the vegetables caramelized?
Cut them evenly, spread them in a single layer, and roast at high heat until golden and tender, tossing once partway through.
Can I make it ahead of time?
You can roast the vegetables ahead, then toss everything together when ready. Leftovers also reheat well for a few days.
What cheese works best?
Freshly shredded parmesan melts beautifully and adds savory, salty depth. Pecorino is a nice alternative.
Can I add other vegetables?
Absolutely. Mushrooms, cauliflower, or greens like spinach and kale all work well alongside the squash and brussels sprouts.
How do I store and reheat leftovers?
Keep them in an airtight container in the refrigerator for up to three days, and reheat with a splash of water and a little extra parmesan.
What can I serve with it?
A green salad, crusty bread, or a simple roasted protein all pair beautifully with this cozy fall pasta.
A Cozy Butternut Squash Pasta
This butternut squash pasta brings together roasted butternut squash and brussels sprouts, savory turkey bacon, parmesan, and bright lemon in one cozy, satisfying bowl. The sweet, caramelized vegetables and light sauce make it taste like fall.
Hearty yet fresh and easy to make, it is a wonderful seasonal dinner. Once you try it, this butternut squash pasta is sure to become an autumn favorite.
Craving more comforting pasta? Our creamy Cajun chicken pasta is another satisfying favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Butternut Squash and Brussels Sprouts Pasta
Ingredients
Equipment
Method
- Preheat the oven to 425 F.
- Put the butternut squash, brussels sprouts, shallot, and turkey bacon onto a rimmed baking sheet.
- Drizzle with olive oil and season with salt and pepper, toss until coated, and spread into a single layer.
- Roast for 10 minutes, then remove from the oven, toss, and roast for another 10 to 15 minutes, until the vegetables are tender and caramelized and the turkey bacon is crisp.
- While the vegetables roast, cook the pasta according to the package instructions, reserving 1 cup of the pasta water before draining.
- Heat a large skillet over medium heat with the olive oil, add the garlic and red pepper flakes, and cook for 30 seconds.
- Add the cooked pasta, roasted vegetables and turkey bacon, parmesan, and thyme, squeeze in the lemon juice, and toss everything together.
- Pour in some pasta water, starting with 1/2 cup, and stir until a light sauce forms, adding more as needed, then taste for seasoning and top with extra parmesan.
Nutrition
Notes
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