Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Serves 2-3 | Prep time: 5 minutes | Cook Time: 30 minutes

Ingredients:

  • 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)

Instructions:

  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!

Shop Now for our Classic Sourdough Pasta!

 

Additional Recipes

  • Pumpkin Pasta Recipe
  • Harvest Pasta with Roasted Root Vegetables
  • Shrimp Scampi with Sourdough Spaghetti
  • Danielle's Creamy Garden Veggies Pasta Salad
  • Veggie Chipotle Pasta Salad