With fall in full swing in Northern Virginia, I have been searching for all my fall recipes to make. It’s the season of comfort food (did you catch my lighter version of fall comfort food post here?) but that doesn’t mean comfort food has to be unhealthy. I picked up some of my favorite fall vegetables at Trader Joe’s the other week to create the most delicious roasted fall vegetable pasta. This pasta truly captures all the flavors of the season and I couldn’t be more excited for it!
Roasted Fall Vegetable Pasta
I’m a huge fan of vegetables and one of my favorite ways to enjoy vegetables, especially in the fall, is by tossing them with olive oil, salt and pepper and throwing them in the oven to roast. There is something about roasting vegetables that brings out all the delicious flavors that I just can’t get enough of. Lately, I have been all about this sheet pan dinner — you can’t beat how quickly it comes together and how easy the clean-up is! But I was craving pasta and wanted to incorporate my favorite carb into the mix. This Roasted Fall Vegetable Pasta was so easy yet SO delicious. I love recipes that are easy to make but taste like you have been in the kitchen for hours preparing it. This is the perfect fall weeknight dinner! Check out the recipe below.
I used regular pasta for my dish, but you could also use butternut squash ravioli or any other pasta you like. The butternut squash ravioli would be delicious with this! Originally, I had planned to add a brown butter sauce to the pasta before topping it with the fall vegetables. You are more than welcome to do that, I just decided to keep it a little healthier and use the leftover olive oil from the cooked vegetables to make a “sauce”. A brown butter sauce would be delicious though! Just melt 4 tablespoons unsalted butter in a skillet over medium heat. Stir almost constantly until just brown. Keep an eye on the butter. It can go from brown butter to burnt butter quickly!
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- 10 ounces Brussels sprouts, quartered
- 1 pound butternut squash, cubed
- 2 leeks, cleaned and cut
- 16 ounces pasta, of your choice
- 2 tablespoons olive oil
- salt and pepper, to taste
- crumbled goat cheese, for garnish
Ingredients
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- Preheat the oven to 400 degrees. In a large bowl, combine the Brussels sprouts, butternut squash, leeks and olive oil. Season with salt and pepper. Mix completely. Transfer to a rimmed baking dish, spreading the ingredients out evenly and in one layer. Bake for 20 minutes, stir the vegetables, then bake for another 20 minutes or until the vegetables are tender. Meanwhile cook the pasta. Transfer the pasta to a serving dish and mix with the vegetables and top with crumbled goat cheese. Serve immediately and enjoy!
I will be trying this as I love butternut squash and Mr. Nine will never know, lol!
OH my gosh! So yummy! My husband would love this!