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 dish is healthy and delicious.
When fall rolls around, I want meals that are hearty but not heavy — and this recipe fits the bill perfectly. The roasted veggies caramelize in the oven for that deep, nutty sweetness, and the hint of maple and balsamic gives it a beautiful balance of savory and sweet. Tossed with whole wheat pasta and a sprinkle of Parmesan, it’s simple, satisfying, and perfect for a weeknight meal.
Ingredients & Substitutions
- Butternut Squash: Adds a subtle sweetness and creamy texture. You can also use sweet potato or delicata squash. If you don’t want to deal with peeling and chopping butternut squash, look for cubed frozen butternut squash.
- Brussels Sprouts: Roast them until the edges are golden and crisp. They add a nutty, caramelized flavor to the dish.
- Shallot: Shallots add a delicate onion flavor. Red onion or yellow onion works fine as a substitute if that’s what you have.
- Olive Oil, Maple Syrup, Garlic, & Balsamic Vinegar: This combination creates a glaze that brings all the flavors together.
- Pasta: I like using whole wheat pasta or chickpea pasta for extra protein and fiber, but you can use any pasta you like.
- Parmesan Cheese: This adds saltiness and umami, which balances out the flavors. Feel free to sprinkle generously!
Tips & Tricks
- Don’t crowd the pan: Spread the veggies in a single layer so they roast instead of steaming.
- Cut evenly: Be sure to cut the vegetables into evenly sized pieces to ensure they roast at the same time.
- Rotate the pans: If you’re using more than one baking sheet, rotate the pans halfway through baking to ensure even browning.
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the pasta dries out. If you plan to have leftovers, I recommend saving a little extra pasta water. Add a splash to the leftovers just before reheating.
Other Roasted Vegetable Dishes
If you enjoy this recipe, try my roasted vegetable pasta, vegetable pizza, or this easy vegetable pasta bake.
PrintDescription
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!
- 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
- 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.