Ingredients
12 oz (340g) dried fusilli or rigatoni pasta
2 cups butternut squash, peeled and cubed
2 cups brussels sprouts, halved
3 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup basil or kale pesto
1/4 cup grated Parmesan cheese (optional)
2 tbsp toasted pine nuts or pumpkin seeds
1/4 tsp red pepper flakes (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed butternut squash and halved brussels sprouts with olive oil, salt, and pepper on the baking sheet until evenly coated.
Step 3: Roast the vegetables for 25-30 minutes, tossing once halfway through, until they are tender and have caramelized edges.
Step 4: While the vegetables roast, cook the pasta in a large pot of boiling salted water according to the package directions for al dente.
Step 5: Reserve 1/2 cup of pasta water before draining the pasta, then return the drained pasta to the pot.
Step 6: Add the roasted vegetables, pesto, and a splash of the reserved pasta water to the pot, tossing gently to coat the autumn harvest pasta with roasted veggies and pesto.
Step 7: Serve immediately, garnished with Parmesan cheese, toasted seeds, and red pepper flakes if desired.
Notes
Ensure veggies are cut to similar sizes for even roasting. Use gluten-free pasta if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx 400g)
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 5mg