Delicious Beef Bacon Brussels Sprouts Butternut Squash Pasta

Beef Bacon Brussels Sprouts Butternut Squash Pasta is more than just a dish; it’s a vibrant symphony of flavors that promises to transform your dinner table. Imagine a crisp autumn evening, a cozy kitchen, and the inviting aroma of sweet roasted vegetables mingling with savory beef bacon. While this specific combination of ingredients is a modern culinary creation, its spirit is deeply rooted in the time-honored tradition of celebrating seasonal harvests and creating deeply satisfying, nourishing meals that warm the soul. I find that bringing together such distinct, yet complementary, components yields an experience far greater than the sum of its parts.

This particular dish has quickly become a beloved favorite in my kitchen, and I’m confident it will be in yours too. People adore it for its incredible balance: the smoky, rich beef bacon provides a wonderful counterpoint to the delicate sweetness of the tender butternut squash, while the slightly bitter, earthy Brussels sprouts add a delightful depth and a pleasant, firm bite. All of these incredible textures and tastes are tossed with comforting pasta, creating a harmonious blend that is both hearty and incredibly balanced. It’s a complete meal that feels gourmet yet is surprisingly approachable for any home cook seeking comfort and exceptional flavor. This Beef Bacon Brussels Sprouts Butternut Squash Pasta truly delivers on both deliciousness and satisfaction, making it a perfect choice for a comforting weeknight meal or an impressive weekend gathering.

this Recipe

Ingredients:

• 1 pound campanelle, rotini, or penne pasta: I find these shapes really hold onto the creamy sauce and bits of our delicious Beef Bacon Brussels Sprouts Butternut Squash Pasta ingredients.
• 12 ounces beef bacon: Opt for thick-cut if you can find it. This is the heart of our savory flavor!
• 1 medium butternut squash (about 2 pounds): Peeled, seeded, and cut into 1/2-inch cubes. Look for one with a firm skin and no soft spots.
• 1 pound Brussels sprouts: Trimmed and halved. For larger sprouts, I like to quarter them so they cook evenly and integrate better into the pasta.
• 1 large yellow onion: Finely diced. This will create a sweet aromatic base for our sauce.
• 4 cloves garlic: Minced. Garlic adds an essential depth of flavor to almost everything, and this dish is no exception.
• 1 cup unsalted chicken or vegetable broth: This helps deglaze the pan and forms the liquid base of our sauce.
• 1 cup heavy cream: For that luxurious, silky texture in our Beef Bacon Brussels Sprouts Butternut Squash Pasta sauce.
• 1/2 cup grated Parmesan cheese: Plus extra for serving. Freshly grated is always best for superior melting and flavor.
• 1/4 cup chopped fresh sage: Or 1 tablespoon dried sage. Sage and butternut squash are a match made in heaven!
• 2 tablespoons olive oil: For roasting our wonderful vegetables.
• 1 teaspoon salt: Divided, plus more for seasoning.
• 1/2 teaspoon black pepper: Divided, plus more for seasoning.
• Optional: A pinch of red pepper flakes for a little kick, and a squeeze of fresh lemon juice at the end to brighten everything up.

Preparing Our Stars: Beef Bacon, Butternut Squash, and Brussels Sprouts

1. Get Our Oven Hot and Ready: First things first, let’s preheat our oven to a toasty 400°F (200°C). This ensures our vegetables will roast beautifully, getting lovely caramelized edges that add incredible flavor to our Beef Bacon Brussels Sprouts Butternut Squash Pasta. Line two large baking sheets with parchment paper for easy cleanup later – trust me, you’ll thank yourself!
2. Crisping Up the Beef Bacon: This is where a lot of our foundational flavor comes from. Take your 12 ounces of beef bacon and dice it into 1/2-inch pieces. I find smaller pieces distribute better throughout the pasta. Place the diced beef bacon in a large, cold skillet or Dutch oven over medium heat. As the pan slowly warms, the fat will render out, making the bacon wonderfully crispy. Stir occasionally, breaking up any clumps, until the bacon is deeply golden brown and deliciously crisp, which usually takes about 10-12 minutes. Don’t rush this step; patience here pays off in flavor! Once it’s perfectly crisp, use a slotted spoon to transfer the beef bacon bits to a plate lined with paper towels to drain excess fat.
3. Saving That Precious Bacon Fat: Now, here’s a pro tip for flavor! Carefully pour off all but about 2 tablespoons of the rendered beef bacon fat from the skillet. Save the reserved fat in a heatproof container – you can use it for cooking other things later, or discard it once cooled. That remaining 2 tablespoons in the pan? That’s liquid gold we’ll use to start our sauce, infusing it with incredible beef bacon goodness. Set the skillet aside for a moment.
4. Prepping Our Butternut Squash: For the butternut squash, if you haven’t already, carefully peel the squash using a sturdy vegetable peeler. Then, slice it in half lengthwise and scoop out the seeds and fibrous bits with a spoon. Now, carefully cut the squash into 1/2-inch cubes. You want them relatively uniform so they cook evenly. Place the cubed butternut squash in a large bowl.
5. Tossing the Brussels Sprouts: For the Brussels sprouts, trim off the tough bottoms and remove any loose, discolored outer leaves. Halve them lengthwise. If you have particularly large sprouts, quarter them to ensure they cook through at the same rate as the squash. Add the prepared Brussels sprouts to the bowl with the butternut squash.
6. Seasoning and Roasting Our Veggies: Drizzle the butternut squash and Brussels sprouts with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add half of your chopped fresh sage (about 2 tablespoons) to the bowl now; the heat of the oven will really bring out its aromatic qualities. Toss everything together really well, making sure all the vegetables are lightly coated with oil and seasonings. Divide the seasoned vegetables evenly between your two prepared baking sheets, spreading them out in a single layer. It’s crucial not to overcrowd the baking sheets; this allows the vegetables to roast and caramelize rather than steam.
7. Roasting to Perfection: Place the baking sheets in your preheated oven. Roast for 20-25 minutes, flipping the vegetables halfway through, until the butternut squash is tender and slightly caramelized, and the Brussels sprouts are tender-crisp with nicely browned edges. We’re looking for that beautiful golden-brown color and a sweet, nutty aroma. Once done, remove from the oven and set aside. They are going to add so much warmth and texture to our Beef Bacon Brussels Sprouts Butternut Squash Pasta.

Cooking the Pasta and Building the Creamy Sauce

8. Getting Our Pasta Water Ready: While the vegetables are roasting, bring a large pot of heavily salted water to a rolling boil. Don’t skimp on the salt here; it’s your first opportunity to season the pasta itself! The water should taste like the ocean.
9. Cooking the Pasta: Add your 1 pound of campanelle, rotini, or penne pasta to the boiling water. Cook according to package directions until al dente – that means it should be tender but still have a slight bite to it. This is super important for the texture of our Beef Bacon Brussels Sprouts Butternut Squash Pasta.
10. Don’t Forget the Pasta Water! Before draining the pasta, remember to scoop out about 1 1/2 cups of the starchy pasta cooking water and set it aside. This magical liquid is going to be our secret weapon for creating a silky-smooth sauce that clings perfectly to every noodle. Then, drain the pasta and set it aside.
11. Starting Our Aromatics: Return the skillet with the reserved 2 tablespoons of beef bacon fat to medium heat. Add the finely diced yellow onion and sauté for about 5-7 minutes, stirring occasionally, until it’s softened and translucent. The onion will absorb that wonderful bacon flavor, laying a fantastic foundation for our sauce.
12. Introducing the Garlic: Add the minced garlic to the skillet with the softened onions. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter. That amazing aroma means we’re on the right track for our Beef Bacon Brussels Sprouts Butternut Squash Pasta sauce!
13. Deglazing with Broth: Pour in the 1 cup of unsalted chicken or vegetable broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet – this is called deglazing, and those bits are packed with flavor! Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.
14. Adding the Creamy Goodness: Reduce the heat to low. Stir in the 1 cup of heavy cream. Let it gently warm through for about 2-3 minutes; we’re not looking for a hard boil here, just a gentle simmer. This creates the rich and velvety base of our sauce.
15. Bringing in the Cheese and Seasoning: Stir in the 1/2 cup of grated Parmesan cheese until it’s fully melted and incorporated into the sauce. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Now is a great time to taste and adjust the seasoning. If you’re using red pepper flakes, add a pinch now for a subtle warmth.
16. Adjusting Sauce Consistency with Pasta Water: If the sauce seems too thick, gradually add some of the reserved pasta water, a quarter-cup at a time, stirring well after each addition, until you reach your desired consistency. The starches in the pasta water will help the sauce emulsify and cling beautifully to the pasta. I usually find about 1/2 to 3/4 cup is perfect for this Beef Bacon Brussels Sprouts Butternut Squash Pasta.

Assembling Our Irresistible Beef Bacon Brussels Sprouts Butternut Squash Pasta

17. Combining Everything Together: Now for the grand finale! Add the drained pasta, the roasted butternut squash, the roasted Brussels sprouts, and the crispy beef bacon bits to the skillet with the creamy sauce.
18. The Final Toss: Add the remaining chopped fresh sage to the skillet. Gently toss everything together, ensuring all the pasta and vegetables are thoroughly coated in that rich, creamy sauce. Take your time here; you want every bite of this Beef Bacon Brussels Sprouts Butternut Squash Pasta to be a perfect medley of flavors and textures.
19. A Final Taste and Adjustment: Taste the pasta and adjust any seasonings as needed. This is your moment to make it absolutely perfect for your palate. You might want a little more salt, pepper, or even a tiny squeeze of fresh lemon juice at this point to brighten the flavors, especially if you feel it needs a little lift. The lemon juice can really make the squash and sprouts pop.
20. Serving Up Happiness: Divide the warm Beef Bacon Brussels Sprouts Butternut Squash Pasta among serving bowls. Garnish each serving with an extra sprinkle of fresh Parmesan cheese and a little more fresh sage, if desired. Serve immediately and enjoy the incredible combination of flavors and textures in this hearty, comforting dish. This Beef Bacon Brussels Sprouts Butternut Squash Pasta is truly a masterpiece for any occasion!

Conclusion:

As we wrap up our culinary journey with this incredible dish, I sincerely hope you’re feeling as inspired as I am about what we’ve created together. This isn’t just another pasta recipe; it’s a symphony of textures and flavors that truly sings on the palate. I wholeheartedly believe that the recipe we’ve explored for the

Beef Bacon Brussels Sprouts Butternut Squash Pasta

is an absolute must-try for anyone seeking a meal that is both comforting and sophisticated, hearty yet wonderfully balanced. It perfectly encapsulates everything I love about autumn and winter cooking – warmth, richness, and a delightful complexity that keeps you coming back for more.

The magic truly lies in the combination of distinct elements: the smoky, savory depth of the beef bacon, offering a delightful crispness and umami punch; the tender, slightly bitter char of the roasted Brussels sprouts, providing an earthy counterpoint; and the sweet, creamy notes of the butternut squash, roasting down to caramelized perfection. When these star ingredients mingle with your chosen pasta, coated in a light, flavorful sauce that lets each component shine, the result is nothing short of spectacular. It’s a dish that manages to be both deeply satisfying and surprisingly vibrant, banishing any mealtime boredom. I promise you, the effort is minimal compared to the incredible flavor payoff!

Serving Suggestions & Creative Variations to Make It Your Own

While this pasta is a magnificent standalone meal, I love thinking about ways to elevate or adapt it to suit different occasions or palates. For a complete and elegant dinner, I often serve it alongside a simple, crisp green salad dressed with a light vinaigrette. The freshness of the greens cuts beautifully through the richness of the pasta. A side of crusty artisan bread, perfect for soaking up any leftover sauce, is also a welcome addition. If you’re pondering a beverage pairing, a dry hard cider would complement the apple notes of the squash, or a medium-bodied Pinot Noir would stand up wonderfully to the beef bacon. For a non-alcoholic option, a sparkling apple cider with a hint of cinnamon would be divine.

But the fun doesn’t stop there! This recipe is incredibly versatile and lends itself beautifully to creative variations. Don’t be afraid to experiment and make it truly yours!

• For the protein: If beef bacon isn’t your preference or is hard to find, feel free to substitute it with pancetta, regular pork bacon, or even smoked chicken sausage. For a vegetarian twist, omit the meat entirely and add smoked paprika or a dash of liquid smoke to the roasting vegetables to mimic that savory, smoky depth. You could also toss in some smoked tofu or tempeh for added texture.
• Vegetable swaps: While Brussels sprouts and butternut squash are stars here, consider other roasted vegetables. Sweet potatoes or parsnips could replace the butternut squash, offering similar sweetness, while broccoli florets or asparagus could stand in for Brussels sprouts if you prefer.
• Pasta preferences: I find that shapes like rigatoni, campanelle, or orecchiette are perfect for capturing all the delicious bits, but feel free to use your favorite pasta. Gluten-free pasta works wonderfully here too, making it accessible for everyone.
• Creamier texture: For those who love a richer, creamier pasta, you could stir in a dollop of mascarpone cheese, cream cheese, or a splash of heavy cream at the very end. A sprinkle of freshly grated Parmesan or Pecorino Romano cheese just before serving is also always a good idea, adding a salty, umami finish.
• Spice it up: A pinch of red pepper flakes added with the garlic will introduce a subtle heat that wonderfully enhances the other flavors.

Your Turn: Try It, Share It, Love It!

Now, it’s your turn! I’m genuinely excited for you to bring this recipe to life in your own kitchen. There’s something truly special about the aroma that fills your home as the vegetables roast and the bacon crisps. It’s an experience that’s just as delightful as the final bite. I encourage you wholeheartedly to give this Beef Bacon Brussels Sprouts Butternut Squash Pasta a try. It’s a dish that consistently garners rave reviews from my family and friends, and I’m confident it will become a cherished staple in your home too.

When you do make it, please don’t keep the deliciousness to yourself! I would absolutely love to hear about your experience. Did you make any exciting variations? What did your family think? Share your successes, your tweaks, and even your kitchen adventures with us. Your feedback and creativity inspire me and our entire community. Happy cooking, and I can’t wait to see what amazing creations you whip up!