Cheesy Rigatoni with Roasted Broccoli, Butternut Squash, and Bacon

1 . Stage

Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil.

2 . Stage

On one baking sheet, arrange broccoli and on the other baking sheet arrange butternut squash and red onion. Drizzle each with 2 tablespoons of olive oil and season generously with salt and pepper, tossing to coat. Bake until vegetables are golden and tender, 15 to 18 minutes.

3 . Stage

Bring a large pot of salted water to boil. Meanwhile, cook bacon in a large skillet over medium heat until crispy, 6 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.

4 . Stage

Pour all but 2 tablespoons bacon grease from skillet. Add breadcrumbs to pan and cook over medium-high heat, stirring, until golden brown, 3 to 4 minutes. Remove from heat and season with salt and pepper.

5 . Stage

Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving ½ cup pasta water, and return pasta to pot. Add Fontina and pasta water, stirring until cheese melts. Stir in vegetables and half the bacon. Divide pasta into shallow bowls and top with remaining bacon and a generous sprinkling of breadcrumbs.