Recipe & photography by Liv Horne.
Ingredients
Olive oil
500g of Brussels sprouts, one half finely chopped into slices and the other halved
Butternut squash, peeled and cubed
½ tsp of dried chilli flakes
200g of smoked bacon lardons
Thyme, handful of sprigs
Northern Pasta Co Rigatori
Parmesan
Method
Heat your oven to 180c. Cover a roasting tray with parchment paper.
Cut the top half of your butternut. Peel and cut into small cubes and place on the roasting tray.
To prepare your Brussels sprouts, take half of the pack and slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
On your baking sheet, combine the halved sprouts, butternut squash with olive oil, chilli flakes and salt. Toss until the sprouts are lightly and evenly coated.
Roast the sprouts & butternut until they are tender and golden on the edges, about 20 to 25 minutes.
With the other half of the sprouts, slice of the nubby end and damaged leaves and cut into slices.
Heat olive oil in a pan, add fry the bacon lardons until browned and crispy. Once fried, place the bacon on kitchen roll.
In the bacon fat, fry the remaining Brussels Sprouts slices until soft and golden.
Once all is cooked, combine your Brussels sprouts, bacon and roasted sprouts and butternut squash into the pan.
In the meantime, cook your pasta in generously salted pasta water, to the time demonstrated on the pack.
Once your pasta is cooked, add it to the Brussels sprouts mixture.
Top with a generous helping of Parmesan and pepper and enjoy!
