![['Close-up view of Fall Vegetable Pasta featuring butternut squash, Brussels sprouts, and Parmesan.', 'Delicious bowl of pasta with roasted vegetables, garnished with grated cheese.', 'Close-up shot of colorful Fall Vegetable Pasta highlighting ingredients like garlic and shallots.', 'Side view of a vibrant Fall Vegetable Pasta dish, showcasing seasonal vegetables and olive oil drizzle.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__c3f18be5-9aa2-4f18-a565-9ef2ae11c912_0.webp)
Fall Vegetable Pasta
A hearty and flavorful pasta dish featuring roasted fall vegetables, perfect for cozy evenings.
Ingredients
Vegetables
- 1 lb butternut squash (cut into 1/2 inch pieces)
- 1 lb halved Brussels sprouts (if very large, cut into quarters)
- 1 shallot shallot (sliced)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic (minced)
- 8 ounces whole wheat pasta
- 1 oz grated Parmesan cheese
Seasoning
- to taste Salt and pepper
Instructions
- Preheat oven to 425°F (220°C).
- Spread squash, Brussels sprouts, and shallots on a baking sheet.
- Whisk olive oil, maple syrup, balsamic vinegar, and garlic; drizzle over vegetables and toss.
- Roast for 10 minutes, toss, then continue for 12–15 minutes until browned.
- Cook pasta, reserving 1 cup pasta water. Mix pasta with vegetables, adding pasta water as needed. Top with Parmesan, salt, and pepper.
Notes
For extra flavor, sprinkle with fresh herbs before serving.