Fall Pasta Salad

Ingredients

For the Pasta Salad

• 2 cups butternut squash cubed

• 2 cups Brussels sprouts

• Fresh sage leaves

• 1/3 cup hazelnuts

• 3 tablespoons olive oil

• Salt and pepper

• 1/2 pound bacon cooked chopped reserve bacon grease

• 1/2 cup goat cheese crumbled

• 1 pound pasta

For the Dressing

• 1/4 cup olive oil

• 1/4 cup reserved bacon grease

• 1 tablespoon balsamic

• 1 tablespoon honey

• 1 tablespoon dijon

• Salt and pepper

Directions

1. On a large baking sheet lined with parchment paper toss the Brussels sprouts and squash with olive oil salt and pepper. Toss with sage and roast at 400 degrees for 20-25 minutes. The last 5 minutes of roasting add the hazelnuts and let them brown.

2. Cook the pasta and drain reserving some of the cooking water. Add to a large bowl and toss with the vegetables, bacon, and goat cheese.

3. Mix the bacon grease, olive oil, balsamic, honey, and Dijon. Drizzle the dressing over top of the pasta and toss to combine.