Rigatoni Pasta with Butternut Squash, Brussels Sprouts, and Bacon

Ingredients:

• 340 g Brussels sprouts, ends trimmed
• 340 gr. rigatoni pasta
• 3 tbsp. l. olive oil
• 4 slices bacon, chopped
• 4 cups (about 450 g) peeled butternut squash, diced
• 2 cloves garlic, chopped
• 6 green onions, sliced
• 3/4 tbsp. grated parmesan cheese

Preparation:

1. Remove and discard the outer layer of Brussels sprouts, then chop the remaining leaves. Bring a large pot of salted water to a boil.
   
   Add the rigatoni and cook according to package directions. During the last 2 minutes of cooking, add the Brussels sprouts and torn leaves. Reserve 1.5 cups of the cooking water; discard the rest.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat.
   
   Add the bacon and cook, stirring occasionally, for about 5 minutes, until crisp. Transfer to a paper towel-lined plate. Retain 1 tablespoon of the bacon fat in the pan.
   
   Add 1 tablespoon olive oil to the skillet, then add the squash, garlic, and 1/2 teaspoon salt. Cook until the squash is lightly browned 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.
3. Add the pasta, Brussels sprouts, bacon, green onions, the remaining 1 tablespoon olive oil, and 1/4 cup of the cooking water to the skillet. Stir, thinning with more cooking water if necessary. Season with salt and pepper. Sprinkle each serving of pasta with Parmesan cheese.
   
   Try combining wholemeal rigatoni pasta and broccolini in a healthier version of this dish.