Preheat your oven to 425°F (220°C). Combine the diced butternut squash, halved Brussels sprouts, diced shallots, and crispy bacon on a large baking sheet. Drizzle with olive oil, season with kosher salt and black pepper, toss to coat, and spread into a single layer.

Roast the vegetables for about 10 minutes. Toss gently, then return to the oven for another 10-15 minutes, until tender and caramelized.

While the vegetables roast, bring a large pot of water to a boil. Add your chosen pasta and cook according to package instructions until al dente, reserving 1 cup of pasta water before draining.

In a large skillet over medium heat, add a couple of tablespoons of olive oil. When shimmering, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

Add the drained pasta, roasted vegetables, and crispy bacon to the skillet. Sprinkle in Parmesan cheese, fresh thyme leaves, and lemon juice, tossing gently to combine.

Gradually pour in reserved pasta water, tossing continuously until you achieve the desired sauce consistency. Taste and adjust seasoning.

Serve with a sprinkle of extra Parmesan cheese on top, and enjoy the vibrant flavors of fall.