Description
This roasted vegetable pasta is made with butternut squash, Brussels sprouts, and shallots for a dinner recipe that makes the most of fall produce! This simple recipe is healthy and delicious!
Ingredients
Units
Scale
- 1 lb butternut squash, cut into 1/2 inch pieces
- 1 lb halved Brussels sprouts (if they’re very large, cut into quarters)
- 1 shallot, sliced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 8 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1 oz grated Parmesan cheese
- Salt and pepper
Instructions
- Preheat oven to 425 degrees.
- On a large rimmed baking sheet, spread the squash, Brussels sprouts, and shallots into a single layer.
- In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, and garlic.
- Drizzle the olive oil mixture over the vegetables and toss until the vegetables are evenly coated.
- Roast the vegetables for 10 minutes, then toss and continue roasting for another 12–15 minutes until the vegetables are browned and caramelized.
- Cook the pasta according to package directions. Before draining, reserve one cup of pasta water.
- Combine the cooked pasta with the roasted vegetables and toss to mix. Stir in a few tablespoons of pasta water to ensure the pasta doesn’t dry out.
- Top with Parmesan cheese and season with salt and pepper.