Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables
This pasta dish is fall in a bowl! While there is quite a bit of peeling and chopping involved, the final result is so worth it. You can find pre-chopped butternut squash in most stores these days, so feel free to take advantage of that time-saver if you wish. The subtle sweetness of the sauce pairs beautifully with the roasted vegetables. If you have picky eaters who won’t eat some of these veggies, feel free to leave them out and double up on the ones they like.
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For the Roasted Fall Vegetables:
1 cup (140 g) peeled and chopped butternut squash
1 cup (130 g) peeled and chopped carrots
1 cup (110 g) peeled and chopped parsnips
1 cup (88 g) halved Brussels sprouts
1 tablespoon (15 ml) olive oil
½ teaspoon dried thyme
½ teaspoon salt
⅛ teaspoon black pepper
For the Pasta:
16 ounces (455 g) penne pasta (gluten-free, if desired)
½ cup (123 g) pure pumpkin purée (NOT pumpkin pie filling)
1 cup (235 ml) lite coconut milk
2 tablespoons (40 g) pure maple syrup
¾ teaspoon salt, or to taste
1 tablespoon (15 ml) olive oil (optional)
For the Roasted Fall Vegetables: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside.
Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper. Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides.
For the Pasta: Meanwhile, cook the penne according to package directions. Be sure to salt your cooking water well.
When your pasta and vegetables have about 10 minutes cooking time left, whisk all the sauce ingredients in a large skillet over medium heat. Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit.
Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat. Add the olive oil, if using. Season with extra salt and pepper, if desired.