Makes 4 -6 Servings 

Ingredients

• Olive Oil
• 3 C Peeled and Cubed Butternut Squash
• 2 C Halved Brussels Sprouts
• 3 Shallots, peeled and diced
• Kosher Salt
• Black Pepper
• 1# Farfalle Pasta
• 12 Strips of Bacon, chopped
• 1/2 C Parmesan Cheese

Directions

1. Preheat the oven to 425°F and line a large, rimmed baking sheet with foil or parchment paper.
2. In a large bowl, toss together oil and vegetables until well coated.
3. Evenly spread vegetables into a single layer on baking sheet and season liberally with salt and pepper. 
4. Roast vegetables until squash is fork tender, approx. 30 min, stirring halfway through.
5. While the vegetables are roasting, cook the pasta til al dente, per the package instructions. Drain the pasta thoroughly.
6. Over medium heat, cook the bacon in a large, heavy bottom skillet until crisp.
7. Remove the bacon from the skillet and drain on paper towels.
8. Drain off the excess bacon grease into a small dish, but do not wipe out the skillet.
9. Add the cooked pasta, roasted vegetables, bacon, and cheese to skillet and combine well.
10. Cook over low heat until a sauce starts to form. Add additional bacon grease as needed to prevent burning.
11. Season to taste and serve warm.

Notes

• Omit the Parmesan Cheese for a Dairy Free Version.
• Substitute in a GF Pasta for a GF Version.
• Substitute Seitan or Vegan Bacon for the Bacon, add an additional TBSP of oil, and omit the Parmesan Cheese for a Vegan Version.