Ingredients

4 strips turkey bacon, chopped

4 cups butternut squash, peeled and cubed into 1-inch pieces

2 cups brussels sprouts, halved

1/2 cup shallots, diced

10 ounces rigatoni, penne, or farfalle pasta

1 tablespoon olive oil

2 cloves garlic, minced

1/4 – 1/2 teaspoon red pepper flakes

1 lemon, juiced

1/2 cup shredded parmesan cheese

2 teaspoons fresh thyme leaves

Kosher salt and freshly ground black pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the butternut squash and brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway, until deeply browned and tender.

Step 2: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 3: In a large skillet over medium heat, add the chopped turkey bacon and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pan. Add diced shallots and minced garlic, sautéing until fragrant and softened.

Step 4: Add the roasted vegetables to the skillet along with red pepper flakes, lemon juice, fresh thyme, and cooked turkey bacon. Stir to combine, then add the drained pasta. Pour in reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles.

Step 5: Remove from heat and stir in shredded parmesan cheese. Adjust seasoning with salt and pepper as needed. Serve warm with extra parmesan on the side if desired.

Tips & Variations

Roast the vegetables until they are deeply browned for maximum texture and natural sweetness.

To keep some crunch, reserve half of the roasted veggies and fold them in just before serving.

Always save some pasta water; the starch helps create a silky sauce that coats the pasta beautifully.

Grate garlic finely using a microplane to distribute flavor evenly without large chunks.

Swap turkey bacon for regular bacon or pancetta if preferred.

Add toasted walnuts or pecans for extra crunch and nuttiness.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables are best for roasting as they develop more flavor and texture. If using frozen, thaw and pat them dry before roasting, but expect a softer result.

Is it necessary to use turkey bacon?

Not at all. Turkey bacon is a leaner choice, but you can substitute with regular bacon, pancetta, or even omit it for a vegetarian version—just adjust seasoning accordingly.