Bacon, Brussels Sprouts, Butternut Squash Pasta

• Meat

  • 3 strips Bacon

• Produce

  • 2 cups Brussels sprouts
  • 3 cups Butternut squash
  • 4 Shallots

• Pasta & Grains

  • 3/4 lb Farfalle or pasta, whole wheat

• Baking & Spices

  • 2 Kosher salt and fresh ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

Found on reciperunner.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cubed butternut squash, peeled
• 2 cups halved Brussels sprouts
• 4 shallots, cut into chunks
• Kosher salt and fresh ground black pepper to taste
• 3/4 pound whole wheat farfalle or pasta of choice
• 3 strips bacon
• Kosher salt and fresh ground black pepper to taste
• 1/2 cup shredded parmesan cheese

Directions

• Preheat oven to 425 degrees.
• In a large bowl toss together the vegetables, oil, salt and pepper until coated.
• Dump the vegetables out onto a rimmed baking sheet and spread them out into a single layer.
• Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10 minutes or until the squash is tender.
• While the vegetables roast cook the pasta according to package instructions, reserve 1 cup of the pasta water.
• Heat a large skillet over medium heat.
• Cut the bacon into small pieces and add it to the skillet.
• Cook the bacon until crisp, about 5 minutes, then remove it from the skillet and drain on paper towels.
• Discard the excess bacon grease, but dont wipe out the skillet.
• Add the cooked pasta to the skillet along with the roasted vegetables, bacon and parmesan cheese.
• Toss everything together and slowly add in some of the pasta water until a sauce starts to form.
• Season with more salt and pepper and top with extra parmesan cheese.