Fall Harvest Rotini

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. 

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.

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

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.

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!

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