Description
A hearty and colorful pasta dish featuring roasted seasonal vegetables, sweet cranberries, crunchy walnuts, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 cup Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 8 oz pasta (such as penne or fusilli)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup crumbled feta cheese
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
- While vegetables roast, cook pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, combine roasted vegetables, cooked pasta, dried cranberries, and toasted walnuts. Gently toss to mix.
- Top with crumbled feta cheese and serve warm.
Notes
You can customize the seasonings to taste.