Fall Vegetable Pasta with Bacon

September 24, 2019

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As we reluctantly pack away our shorts and flip flops and dig out our thicker ankle-length leggings, hoodies, sweaters, and scarves, we can look forward to a new crop of seasonal vegetables at the farmer’s market. Nothing beats the simplicity of roasting a big pan of fall vegetables, but you can also achieve the caramelized, lightly charred by cooking your vegetables in a cast-iron skillet slicked with an adequate amount of fat—in this case, our Avocado Oil mixed with savory bacon remnants. 

One of our favorite fall pasta recipes, this delicious one-skillet dish embodies everything we love about the cozy season. Can't get the kids to eat their veggies? Butternut squash "noodles" offer the same comfort food appeal as pasta, and we kept this recipe no-dairy by using our Alfredo Sauce, which is every bit as thick and creamy as the traditional cheesy version. Crisp bacon adds a smoky, salty bite that enhances the pleasant bitter notes of the Brussels sprouts and accentuates the sweetness of the squash. 


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