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

- Preheat the oven to 400 degrees. Wrap the garlic cloves in foil with about a teaspoon of olive oil.
- 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.
- Cook the pasta according to package directions. Set aside.
- Massage the kale for 30 seconds to 1 minutes using your hands until wilted.
- Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together.
- 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!

Fall Harvest Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
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
- Preheat the oven to 400 degrees. Wrap the garlic cloves in foil with about a teaspoon of olive oil.
- 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.
- Cook the pasta according to package directions. Set aside.
- Massage the kale with a pinch of salt for 30 seconds to 1 minutes using your hands until wilted.
- Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together.
- Combine all ingredients in a large bowl. Serve and enjoy!
Keywords: fall harvest rotini
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