Ingredients
Equipment
Method
Cooking Instructions
- Preheat the oven to 425°F (220°C).
- Combine bacon, butternut squash, Brussels sprouts, and shallots on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 10 minutes, then stir. Continue roasting for another 10-15 minutes until vegetables are tender and caramelized.
- Cook pasta according to package instructions, reserving 1 cup of pasta water.
- Sauté garlic and red pepper flakes in olive oil over medium heat for about 30 seconds.
- Mix cooked pasta, roasted vegetables, bacon, parmesan cheese, and thyme in the skillet, tossing gently.
- Incorporate lemon juice and gradually add reserved pasta water to reach desired sauce consistency.
- Serve hot, garnished with extra parmesan.
Nutrition
Notes
Optional: Sprinkle with chopped parsley before serving for extra freshness.
