Ingredients:

  • 450g butternut squash, peeled and cubed into 3/4-inch pieces
  • 300g Brussels sprouts, halved
  • 1 large red onion, cut into 1-inch wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh rosemary and sage, finely minced
  • 454g dry short pasta (fusilli, penne, or campanelle)
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 115g goat cheese, crumbled
  • 60g toasted pecans, chopped
  • 40g dried cranberries

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. On the baking sheet, toss the butternut squash, Brussels sprouts, and red onion wedges with 3 tablespoons of olive oil, minced rosemary, sage, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer and roast for 25 minutes, or until the squash is tender and the sprouts are charred and caramelized.
  4. While the vegetables roast, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  5. In a small jar or bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and minced garlic to create the vinaigrette.
  6. In a large mixing bowl, combine the warm pasta and roasted vegetables. Pour the dressing over the top and toss, adding a splash of the reserved pasta water to help the sauce emulsify and cling to the ridges.
  7. Gently fold in the crumbled goat cheese, toasted pecans, and dried cranberries. Serve immediately while warm.