Bacon, Brussels Sprouts, Butternut Squash Pasta

• 5 bacon slices
• 2 cups Brussels sprouts, halved
• 2 cups butternut squash
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 servings Kaslo Sourdough classic rotini Pasta
• 2 tablespoons pomegranate seeds
• salt and pepper to taste
• Parmesan (optional)

1. Heat the oven to 400F. Line a sheet pan with parchment paper.
2. Slice Brussels sprouts in half and cut butternut squash into 1/2 inch cubes.
3. Toss in a bowl with olive oil and spread evenly on a sheet pan. Cook for 20 minutes.
4. Meanwhile, cook slices of bacon in a saucepan until crispy. Remove cooked bacon and set aside to cool. Save saucepan for later.
5. When the bacon has cooled, chop into 1/4 inch pieces.
6. Boil water for the pasta, cook to desired firmness (5-8 minutes). Drain.
7. Remove Brussels sprouts and butternut squash from the oven.
8. Combine vegetables, bacon and pasta into the saucepan.
9. Add garlic powder, onion powder, and salt and pepper. Saute for 5 minutes.
10. Top with pomegranate seeds and parmesan cheese (optional).

Serve and Enjoy!

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