Ingredients:

  • 1 medium Butternut Squash (approx. 500g), peeled and cubed into 1/2-inch pieces
  • 1 lb Brussels Sprouts, trimmed and halved
  • 1 large Red Onion, cut into thick wedges
  • 2 cups Cauliflower florets, sliced flat
  • 2 tbsp Extra Virgin Olive Oil
  • 1 lb Short Pasta (Mezze Rigatoni or Gemelli)
  • 1/4 cup Toasted Pepitas (Pumpkin Seeds)
  • 2 oz Goat Cheese or Feta, crumbled
  • 1/3 cup Aged Balsamic Vinegar
  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Dijon Mustard
  • 2 cloves Garlic, grated
  • 1 tsp Fresh Thyme, minced

Instructions:

  1. Preheat your oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven.
  2. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, grated garlic, and minced thyme to create the glaze.
  3. Place the cubed butternut squash, halved Brussels sprouts, red onion wedges, and cauliflower florets onto two large rimmed baking sheets. Drizzle with olive oil and half of the maple-balsamic glaze. Toss to coat evenly.
  4. Roast the vegetables for 25-30 minutes, rotating the pans halfway through, until the vegetables are tender and edges are caramelized and charred.
  5. While vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
  6. Whisk the reserved pasta water into the remaining glaze to create a silky dressing.
  7. In a large mixing bowl, combine the warm pasta, roasted vegetables, and the remaining glaze dressing. Toss gently to combine.
  8. Top with toasted pepitas and crumbled goat cheese. Serve immediately while warm.