Description
A delightful fusion of tender pasta with roasted butternut squash, crisp Brussels sprouts, and crunchy pecans, perfect for any occasion.
Ingredients
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 8 oz pasta (e.g., fusilli or penne)
- 1/2 cup pecans, chopped
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt, to taste
- Pepper, to taste
- Parsley (optional), for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper in a large bowl.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 20–25 minutes, stirring halfway through.
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Combine the roasted vegetables, cooked pasta, chopped pecans, the remaining olive oil, and maple syrup in a large bowl.
- Serve warm or at room temperature, garnished with fresh parsley if desired.
Notes
Feel free to experiment with seasonal vegetables and customize with various nuts or dressings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American