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    Home » Recipes » Recipes

    Fall Harvest Rotini

    October 11, 2021 by Emily Toshiko Leave a Comment

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    This fall harvest rotini is easy to make, healthy, and also full of your favorite fall veggies! Overall I love the simplicity of this dish. Additionally, you can throw in whatever veggies you have laying around that you may need to use up before the end of the week. I usually buy whole wheat pasta to keep it healthier, but feel free to use what you have. 

    two plates of fall harvest rotini

    Why You Should Make This Recipe

    • It’s a great way to sneak in veggies.
    • Additionally it’s easy to make and has simple ingredients.
    • Fall harvest rotini will feed 4-6 people! 
    • It’s also easy to meal-prep and pack for lunch.
    ingredients for fall harvest rotini

    What's in This Recipe?

    • Butternut squash - or your favorite fall squash!
    • Brussels sprouts
    • Kale - or your favorite greens!
    • Garlic 
    • Whole wheat rotini - substitute regular pasta in if you can’t stand whole wheat. 
    • Maple syrup 
    • Balsamic vinegar
    • Olive oil
    • Spices - salt, garlic powder and cayenne pepper. 

    How to Make Fall Harvest Rotini

    Close up of fall harvest rotini
    1. Preheat the oven to 400 degrees. Wrap the garlic cloves in foil with about a teaspoon of olive oil. 
    2. Toss the butternut squash and brussels sprouts in 1 tablespoon olive oil, salt, garlic powder and cayenne pepper. Place the veggies and garlic on a baking sheet. Roast for 30 minutes, stirring once halfway through.
    3. Cook the pasta according to package directions. Set aside.
    4. Massage the kale for 30 seconds to 1 minutes using your hands until wilted. 
    5. Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together. 
    6. Combine all ingredients in a large bowl. Serve and enjoy!

    Tips & Tricks

    • Substitute arugula for kale to add a peppery flavor to the dish. 
    • You can often buy pre-cut butternut squash, however I find the whole squash to be cheaper. 
    • I like to remove the stems from the kale so it's not as tough to eat.
    • Additionally you can substitute agave or honey for the maple syrup.
    Big plate of fall pasta

    Looking for More Recieps?

    • Use extra butternut squash to make some cozy butternut squash chili.
    • Roast extra brussels sprouts and toss them with a raspberry-balsamic glaze.
    • If you're like me and also love all things squash, check out my quinoa stuffed acorn squash recipe.
    • Lastly, feel free to follow Toshi’s Table on Instagram and Pinterest for more recipe inspo!
    Print
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    fall harvest rotini

    Fall Harvest Pasta

    • Author: Emily Toshiko
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 4-6 servings 1x
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    Description

    This fall harvest rotini is easy to make, healthy, and full of your favorite fall veggies!


    Ingredients

    Scale
    • 2 cups butternut squash, cubed
    • 2 cups brussels sprouts, halved or quartered
    • 2-3 handfuls kale or greens
    • 2 cloves garlic, skin left on 
    • 1 lb whole wheat rotini 
    • ¼ cup maple syrup 
    • ½ cup balsamic vinegar
    • 3 tbsp olive oil (more if needed)
    • ¼ tsp salt
    • ½ tsp garlic powder
    • ¼ tsp cayenne pepper

    Instructions

     

    1. Preheat the oven to 400 degrees. Wrap the garlic cloves in foil with about a teaspoon of olive oil. 
    2. Toss the butternut squash and brussels sprouts in 1 tablespoon olive oil, salt, garlic powder and cayenne pepper. Place the veggies and garlic on a baking sheet. Roast for 30 minutes, stirring once halfway through.
    3. Cook the pasta according to package directions. Set aside.
    4. Massage the kale with a pinch of salt for 30 seconds to 1 minutes using your hands until wilted. 
    5. Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together. 
    6. Combine all ingredients in a large bowl. Serve and enjoy!

    Keywords: fall harvest rotini

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    Hi, I'm Emily! Welcome to my table! I enjoy creating easy to make recipes that inspire you to eat more veggies! While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipe a try, I dare you!

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