| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces Brussels sprouts, trimmed
- Kosher salt
- 12 ounces rigatoni
- 3 tablespoons extra-virgin olive oil
- 4 slices bacon, roughly chopped
- 4 cups diced peeled butternut squash (about 1 pound)
- 2 cloves garlic, sliced
- 6 scallions, sliced
- Freshly ground pepper
- 3/4 cup grated parmesan and/or pecorino romano cheese
Instructions
- Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet.
- Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.
- Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.
Nutrition Facts
| Calories | 600 |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 25 milligrams |
| Sodium | 780 milligrams |
| Carbohydrates | 88 grams |
| Dietary Fiber | 8 grams |
| Protein | 23 grams |
| Sugar | 8 grams |
Reviews
Roasted the Brussels sprouts and squash separately for better texture.
Great – added a touch of honey and switched in turkey bacon. I will definitely do this one again.
This was excellent. I baked the butternut squash with a little brown sugar and olive oil/butter mix. Like the contrast of sweetness with the sprouts.
This was awesome! I used butternut squash that was already peeled and diced. For some reason it didn’t brown for me. But still tasted great!
This is excellent. I substituted a little more of the bacon grease in place of some of the olive oil. Definitely will make this again.